![]() ![]() Add the dry ingredients to the wet ingredients and mix until combined.In a large bowl combine the wet cake ingredients: sugar, oil, milk, egg and vanilla.While the apples are cooking, in a medium bowl combine the dry cake ingredients: flour, baking powder, baking soda, salt and cinnamon.Sprinkle this mixture over the apples and cook a few minutes longer, until the sugar has combined with the juices from the apple slices and the slices are coated in the syrupy mixture. Combine 2 tablespoons of sugar with 1 teaspoon of cinnamon.Add the apple slices and cook for about 5 minutes, until just softened, stirring frequently. Melt 1 tablespoon of butter in a small to medium saucepan on the stovetop over medium-low heat.I do hope you will give this apple crumb coffee cake a try! Print Once sliced, this cake was tender and moist, with the perfect amount of apple flavor and satisfying crunch from the crumb topping. I set it on the table to cool, then took this photo just as the light came streaming into the kitchen. It came out of the oven just as the sun was peaking over the forest treetops. I sliced the apples, cooked them with a bit of butter, sugar, and cinnamon, then added them to a simple coffee cake base. Being the sort of person who enjoys a slice of cake with her morning coffee, I chose the latter. There are only two things to do with apples like that: turn them into homemade applesauce or bake something. Then there is this easy apple crumb coffee cake, which was inspired by a bowl of apples that were just past their hand-eating days. And what I now call a Whatever You’ve Got Coffee Cake, which can be made with butter/olive oil/vegetable oil, and with yogurt/milk/buttermilk/sour cream. What have I been making with what’s on hand? Hearty chilaquiles using black beans and tortilla chips that were just past their salsa dipping days. These past few weeks, when groceries have been harder to come by, it’s a habit that is serving me well. I take tremendous pleasure out of using food that might have otherwise have gone to waste (or to the chickens). I know it’s a slightly odd obsession, but there it is. One of my favorite things to do in the kitchen is find ways to use up food. It makes a moist coffee cake covered in a simple crumb topping and apple slices cooked in cinnamon sugar. This has less apples than the apple yogurt cake, but that's to make room for the cinnamon streusel.This easy Apple Crumb Coffee Cake recipe is a great way to use up apples that are just past their hand-eating days. Remember that graham flour is a nutty mixture of flours made from wheat germ and whole wheat flour, so it goes perfectly with the thin layer of sliced tart apples just below it. I made the streusel topping from a graham flour mixture I'd put together when making homemade graham crackers. This coffee cake is light, moist and comforting. If you want more ways to play with streusel, make these strawberry rhubarb muffins with streusel topping, these rhubarb muffins with sour cream, or these honey blueberry muffins. Streusel is made with melted butter and the crumble is made with softened, room temperature butter. This is quite different from a crumble topping like on this apple crumble cake where the crumble topping is more clumpy and made with oats, like it might be on an apple crisp. Streusel is a great topping for cakes and muffins, and it's often made with equal parts of flour, ground nuts, sugar, and butter, by weight. Of course, the problem with coffee cake is also the deliciously crumby streusel topping. The best part of coffee cakes and crumb cakes is the deliciously crumbly streusel topping. Sour cream is definitely more readily available and so for this cinnamon apple crumb cake, I used sour cream, which is a great baking substitution to keep in mind. Sometimes they have it and sometimes they don't. Unfortunately, crème fraîche isn't very easy to find in grocery stores. That extra fat does wonders for cakes and baked good adding so much flavour, yielding a moist cake that is a little more dense, but dense in a good way! ![]() Sour cream has a fat content of about 14 %, while crème fraîche hovers around 40 % fat. Flour bakery often uses crème fraîche, which is an acidic ingredient, much like sour cream. It's moist, a little dense, with a fantastic crumb. The old-fashioned sour cream coffee cake from Flour bakery is unbelievable. This cinnamon apple crumb cake is a riff on an American coffee cake made with sour cream for a rich cake, topped with sliced apples and a thick layer of cinnamon streusel crumbled on top. ![]()
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