Apple Spice Coffee Cake
Oct 13, 2015 1:00:50 GMT -5
Post by PurplePuppy on Oct 13, 2015 1:00:50 GMT -5
Apple Spice Coffee Cake
Filling/Topping:
1 1/4 cups brown sugar
1/2 cup lightly toasted, finely chopped pecans or walnuts.
1/3 cup flour
1/3 cup unsalted butter, melted
1 tablespoon cinnamon
Cake:
1/2 cup unsalted butter (1 stick)
1 cup sugar
2 eggs
1 tablespoon vanilla extract
2 2/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
3/4 cup buttermilk
1/4 cup of apple cider
2 1/4 cups of peeled and chopped apples
2/3 cup dried cranberries or raisins, soaked for 20 minutes in 3 tablespoons hot water, then drained
1 bag Hershey’s Cinnamon Chips
Preheat your oven to 350 degrees and grease and flour a tube pan. Set aside
.
Make filling:
In a small bowl, combine the brown sugar, flour, cinnamon and nuts. Add in the melted butter and mix until it is thoroughly moistened and crumbly. Set aside.
For the cake, in a large bowl, combine the butter and the sugar. beat on low speed with a hand mixer until light and creamy, about 2 minutes. Scrape the bowl down and add the eggs and vanilla extract. Beat until combined.
In a small bowl, combine the flour, baking powder, baking soda, salt and spices.
Combine the buttermilk and apple cider in a measuring cup.
Alternately add the flour mixture and the buttermilk mixture to the bowl with the butter, starting and ending with the flour beating on low speed only until combined after each addition.
Gently fold in the apples, cranberries or raisins. and cinnamon chips.
Spoon half the batter into the prepared tube pan. Evenly top with half the crumb mixture, then the other half of the cake batter. Then top with the last half of the crumb mixture. Gently pat it down.
Bake at 350 for 60 to 70 minutes or until golden brown and a wooden skewer inserted in the center comes out with just a few moist crumbs on it.
Let cool in on a rack in the pan for about ten minutes, then carefully run a butter knife along the sides of the pan and around the center hole.
Carefully invert the pan over your hand, then immediately back onto the rack to finish cooling.
Let cool until completely cool before slicing, about two hours. This is even better the next day.
link
Filling/Topping:
1 1/4 cups brown sugar
1/2 cup lightly toasted, finely chopped pecans or walnuts.
1/3 cup flour
1/3 cup unsalted butter, melted
1 tablespoon cinnamon
Cake:
1/2 cup unsalted butter (1 stick)
1 cup sugar
2 eggs
1 tablespoon vanilla extract
2 2/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoons ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
3/4 cup buttermilk
1/4 cup of apple cider
2 1/4 cups of peeled and chopped apples
2/3 cup dried cranberries or raisins, soaked for 20 minutes in 3 tablespoons hot water, then drained
1 bag Hershey’s Cinnamon Chips
Preheat your oven to 350 degrees and grease and flour a tube pan. Set aside
.
Make filling:
In a small bowl, combine the brown sugar, flour, cinnamon and nuts. Add in the melted butter and mix until it is thoroughly moistened and crumbly. Set aside.
For the cake, in a large bowl, combine the butter and the sugar. beat on low speed with a hand mixer until light and creamy, about 2 minutes. Scrape the bowl down and add the eggs and vanilla extract. Beat until combined.
In a small bowl, combine the flour, baking powder, baking soda, salt and spices.
Combine the buttermilk and apple cider in a measuring cup.
Alternately add the flour mixture and the buttermilk mixture to the bowl with the butter, starting and ending with the flour beating on low speed only until combined after each addition.
Gently fold in the apples, cranberries or raisins. and cinnamon chips.
Spoon half the batter into the prepared tube pan. Evenly top with half the crumb mixture, then the other half of the cake batter. Then top with the last half of the crumb mixture. Gently pat it down.
Bake at 350 for 60 to 70 minutes or until golden brown and a wooden skewer inserted in the center comes out with just a few moist crumbs on it.
Let cool in on a rack in the pan for about ten minutes, then carefully run a butter knife along the sides of the pan and around the center hole.
Carefully invert the pan over your hand, then immediately back onto the rack to finish cooling.
Let cool until completely cool before slicing, about two hours. This is even better the next day.
link