If you like apples and cinnamon, I've got the perfect recipe for you.
Summer is almost over, and as the days get shorter and cooler it surely nice to warm up the house with the warmth and scent of some home baking.
I just came back from The Okanagan Valley, that is in the province of British Columbia, an area of the country that is a known for being the land of orchards, and vineyards. I enjoyed seeing all the fruit trees and all that abundance of the apple harvest from which we brought home some too. Driving back 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. I think she takes after me 😊
I just came back from The Okanagan Valley, that is in the province of British Columbia, an area of the country that is a known for being the land of orchards, and vineyards. I enjoyed seeing all the fruit trees and all that abundance of the apple harvest from which we brought home some too. Driving back 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. I think she takes after me 😊
This recipe has been adapted after the Robin Hood Baker's, Apple Coffee Round recipe. Here is our
version of the recipe.
INGREDIENTS
BATTER:
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
2 eggs
1 cup sour cream
1/4 cup vegetable shortening, melted
2 cups peeled, grated apple
TOPPING:
1/2 cup chopped pecans
3 tbsp. brown sugar
1/4 cup heavy cream
1/2 tsp cinnamon
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.
For topping:
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.
Enjoy!
Leia’s Culinary Treasures
INGREDIENTS
BATTER:
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
2 eggs
1 cup sour cream
1/4 cup vegetable shortening, melted
2 cups peeled, grated apple
TOPPING:
1/2 cup chopped pecans
3 tbsp. brown sugar
1/4 cup heavy cream
1/2 tsp cinnamon
DIRECTIONS
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.
For topping:
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.
Enjoy!
Leia’s Culinary Treasures
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