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Apple-Cinnamon Coffee Cake Recipe - Cooking Index

Cooking Index - Cooking Recipes & IdeasApple-Cinnamon Coffee Cake Recipe - Cooking Index

Apple-Cinnamon Coffee Cake

Courses: Dessert
Serves: 8 people
Cooking Time: 1 hour

Recipe Ingredients

11 tablespoons 165mlUnsalted butter - softened
2   Medium-large granny smith apples
1 cup 198g / 7ozPlus 4 tbs granulated white sugar
1 tablespoon 15mlDry bread crumbs
2 cups 125g / 4.4ozAll-purpose flour
1 teaspoon 5mlSalt
2 teaspoons 10mlGround cinnamon
1 teaspoon 5mlBaking powder
1/2 teaspoon 2.5mlBaking soda
3/4 cup 177mlUnsalted buttermilk or plain low-fat yogurt (not nonfat) at room temperature
1   Egg - at room temperature (large)
1 teaspoon 5mlPure vanilla extract
3/4 cup 109g / 3.8ozWalnuts or pecans (3 ounces), finely chopped
1/2 cup 80g / 2.8ozFirmly packed dark brown sugar

Recipe Instructions

Peel, core and cut the apples into 1/4-inch dice.  Heat 1 tablespoon butter in a 1 0-inch skillet (preferably nonstick) over high heat until golden. Add apples, cover, and cook over high heat, stirring frequently, until they are dry and very tender, 2 to 3 minutes.

Remove from heat, sprinkle apples with 2 tablespoons sugar, and lightly toss until glazed. Cool to room temperature.

Adjust oven rack to center position and heat oven to 350F. Generously grease bottom and lightly grease sides of 10-inch Springform pan. Sprinkle bottom of pan with dry breadcrumbs, then shake lightly to coat. Tap out excess crumbs.

Whisk flour, remaining sugar, and salt in large mixing bowl until blended. Add remaining butter and cut with whisk until mixture resembles coarse crumbs.  Remove 1 cup of crumbs to separate bowl.

Whisk 1 teaspoon cinnamon, baking powder, and soda into mixture remaining in large mixing bowl. Add buttermilk or yogurt, egg, and vanilla, whisk vigorously until batter is thick, smooth, fluffy, and frosting like, 1 1/2 to 2 minutes. Fold apples into batter. Using a rubber spatula, scrape batter into prepared pan and smooth top.

Add nuts, brown sugar, and remaining teaspoon cinnamon to reserved crumbs-, toss with a fork or your hands until blended. Sprinkle crumbs over batter, pressing lightly so that mixture adheres.

Bake cake until center is firm and cake tester comes out clean, 50 to 55 minutes. Transfer cake to rack-, remove pan sides. Let cake cool completely, about 2 hours, before serving. When completely cooled, cake can be slid off pan bottom onto serving plate.

Cook's Illustrated, Mar./Apr. 1995, Page 21


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