Let's just get right to the point. This coffee cake was AMAZING! It was moist, flavorful and not too crumbley. Plus MaMa and I had a lot of fun in the kitchen while we were mixing, stirring and baking this yummy delight. I couldn't keep my fingers out of it, they just kept finding their way from the gooey batter straight into my mouth! Unfortunately, I think MaMa caught me with her ever ready camera...
No one will notice if I just stick my finger in real quick.
Mmmmm, now that's good and I don't think anyone saw me. :)
We took this to a meeting the following morning and everyone who was lucky enough to get a piece said it was delicious. My friend Lillian got a piece and she said, "yummy muffin"...that's a lot coming from us two year olds.
Apple Coffe Cake
by
Tender chunks of apple top this scrumptious coffee cake.
Ingredients
- 2 large apples
- 1/4 stick butter
- 2 Tbsp sugar
- 1/2 tsp cinnamon
- 3/4 c all purpose flour
- 3/4 c Joseph's Grainery Hard Red Whole Wheat Flour
- 3/4 c Joseph's Grainery Soft White Whole Wheat Flour
- 1/3 c sugar
- 1/3 c brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/2 stick butter, melted
- 1 c buttermilk
- 1/4 c sour cream
- 1/4 c applesauce (preferrably unsweetened)
- 1 egg
Instructions
- Preheat the oven to 350 degrees. Grease a 9x9 or 9 inch round pan.
- Peel, quarter and core the apples. Cut each quarter into thirds and then slice into candy-corn shaped pieces.
- Melt 1/4 stick of butter, 2 Tbsp sugar and 1/2 tsp cinnamon in a skillet over medium high heat. Add the apples and toss to coat. Let them sear for a minute, then cook for about 10 minutes until they are tender and caramelized. Once they are tender, remove them from the heat and set aside for later.
- Whisk together the wet ingredients, then add the dry ingredients making sure they are thoroughly combined.
- Pour the batter into the prepared pan and top with the carmelized apples.
- Bake at 350 for approximately 40 minutes.
The house smelled heavenly as this was baking. Our mouths were watering with anticipation, but we had to wait until the following morning before we were able to sample it. Talk about torture.
This recipe was adapted from the original found in Good to the Grain: Baking with Whole-Grain Flours
by Kim Boyce
by Kim Boyce
