September 18, 2013
Apple Coffee Cake
Summer is almost over, (at least officially will be over in just in a few short days) and even if the weather is still summery we all know that in many parts of the world, fall is just around the corner and it will surely feel good to warm up the house with the scent and warmth of some home baking.
I just came back from The Okanagan's an area of the country that is a known for being a land of orchards. I enjoyed seeing all the fruit trees and all that abundance of apple harvest. Coming home I was thinking, I should bake something using the wonderful apples we've got. Imagine my delight seeing and tasting this wonderful apple coffee cake that my daughter has made. My daughter loves fall and loves baking. A perfect combination.
This recipe has been adapted after the Robin Hood Baker's, Apple Coffee Round recipe. Here is my daughter’s version of the recipe.
2 cups all-purpose flour
1-1/4 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. nutmeg
1 cup sour cream
1/4 cup vegetable shortening, melted
2 cups peeled, grated apple
1/2 cup chopped pecans
3 tbsp. brown sugar
1/4 cup heavy cream
In a large mixing bowl, combine together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
In a small bowl, beat together eggs, sour cream and shortening. Stir into dry ingredients and mix just until blended (do not over mix).
Stir into the batter 1 cup of the apples. Spread half of the batter evenly into a 9-inch (23 cm) springform pan. Arrange the remaining apple on top. Spread remaining batter on top of apple and smooth top.
Sprinkle pecans on top of batter.
In a small bowl mix together brown sugar, heavy cream and cinnamon; pour sugar-cream mixture over cake.
Bake at 350 F (180 C) for 45-50 minutes, or until toothpick inserted in centre comes out clean.
Cut into slices and serve warm or cool.
Leia’s Culinary Treasures