Apple-cinnamon Coffee Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 8 | Servings | ||
INGREDIENTS
| 11 | T | Unsalted butter, softened |
| 2 | Medium-large Granny Smith | |
| apples peeled cored | ||
| cut | ||
| into 1/4-inch dice | ||
| 1 | c | Plus 4 tbl. granulated white |
| sugar | ||
| 1 | T | Dry bread crumbs |
| 2 | c | All-purpose flour |
| 1 | t | Salt |
| 2 | t | Ground cinnamon |
| 1 | t | Baking powder |
| 1/2 | t | Baking soda |
| 3/4 | c | Unsalted buttermilk, or |
| plain low fat yogurt not | ||
| nonfat at room | ||
| temperature | ||
| 1 | Egg, at room temperature | |
| 1 | t | Pure vanilla extract |
| 3/4 | c | Walnuts or pecans, 3 |
| ounces finely chopped | ||
| 1/2 | c | Firmly packed dark brown |
| sugar |
INSTRUCTIONS
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. 2. Remove from heat, sprinkle apples with 2 tablespoons sugar,and lightly toss until glazed. Cool to room temperature. 3. Adjust oven rack to center position and heat oven to 350degrees. Generously grease bottom and lightly grease sides of 10-inch spring form pan. Sprinkle bottom of pan with dry breadcrumbs, then shake lightly to coat. Tap out excess crumbs. 4. 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. 5. 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. 6. 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. Serves 8 to 10. Cook's Illustrated, Mar./Apr. 1995, Page 21. Credit: Stephen Schmidt. Nationality: USA Course: dessert Season:any Method: baked Start to Finish 4 hours Preparation 30 minutes A Attention 1 1/2 hours Finishing 2 hours Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook NOTES : This cake is best eaten on the day it is baked, though it may be made a day ahead. The batter is quite heavy, so you may prefer to beat it with an electric mixer at medium-high speed for a minute or so, rather than whisk it by hand. Recipe by: Cook's Illustrated, Mar./Apr. 1995, Page 21 Posted to MC-Recipe Digest by "Hobbs, D B USO" <hobbs@lbcapo1.uso.unisys.com> on Mar 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 368
Calories From Fat: 150
Total Fat: 17.1g
Cholesterol: 65.2mg
Sodium: 539.4mg
Potassium: 189.3mg
Carbohydrates: 50.6g
Fiber: 2.9g
Sugar: 18.7g
Protein: 5.3g