I have been craving a coffee cake for a while. I found this recipe and had to make it. I found this recipe easy and tasty. I am so glad to finish one more treat off of my baking challenge. I enjoy this cake warmed up by itself or with a scoop of vanilla ice cream.
I would write more on the five posts that you will see, but I have been so busy with school. We also have a new puppy which I will write about later. Gizmo is laying next to me snoring softly.
Cook Book: Baking Illustrated
Dessert: Old Fashioned Crumb Coffee Cake
Variation: Apple Cinnamon Coffeecake
1 T dry bread crumbs
2 cups (10 oz) unbleached AP flour
1 C plus 2 T granulated sugar
1 t salt
10 T unsalted butter softened but still cool
1 t baking powder
1/2 t baking soda
3/4 cup buttermilk
1 large egg at room temperature
1 t vanilla extract
3/4 cup walnuts or pecans, chopped fine ( I used pecans)
1/2 cup packed dark brown sugar
1 t ground cinnamon
Peel and core 2 medium large granny smith apples and cut them into 1/4 inch dice. Heat 1 T butter in a 10 in skillet over high heat until golden. Add the apples, cover, and cook over high heat, stirring frequently until they are dry and very tender, 2 -3 min. Remove from the heat, sprinkle the apples with 2 T sugar, and lightly toss until glazed. Cool to room temperature. Follow the recipe for old fashioned crumb coffee cake, adding 1 t cinnamon with the baking powder and baking soda and folding the apples into the finished batter.
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Generously grease the bottom and lightly grease the sides of a 1- in spring-form pan. Sprinkle the bottom of the pan. Sprinkle the bottom of the pan with teh bread crumbs, then shake lightly to coat. Tap out excess crumbs.
2. Whisk the flour, sugar, and salt in a large mixing bowl until blended. Add the butter and cut in with the whisk until the mixture resembles coarse crumbs. Remove 1 cup of the flour mixture to a separate bowl and set aside.
3. Whisk the baking powder and baking soda into the flour mixture remaining in the mixing bowl. Add the buttermilk, egg, and vanilla; whisk vigorously until the batter is thick, smooth, fluffy, and frosting like, 1 1/2 to 2 minutes. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top.
4. Add the nuts, brown sugar, and cinnamon to the reserved crumbs of flour, sugar, and butter; toss with a fork or your hands until blended. Sprinkle the crumbs over the batter, pressing lightly so that they adhere. Bake the cake until the center is firm and a cake tester comes out clean, 50-55 minutes. Transfer the cake to a wire rack; remove the sides of the pan. Let the cake cool completely, about 2 hours before serving. When completely cooled, the cake can be slid fof the pan bottom onto a serving plate.