Saturday, March 22, 2008
This morning I took a new coffee cake recipe out for a spin, and I'm happy I did. This one takes about 15 minutes to put together (less if you have a helper like TA), 30 minutes to bake and about, oh, 30 seconds to scarf. I think once spring/summer fruit is juicy and plentiful, I'll try this with other things and perhaps swap out the cinnamon for another spice/flavoring agent (blueberries or raspberries with lemon zest for example, or maybe peach with a pinch of freshly grated nutmeg?)
Apple Crumb Coffee Cake
for the cake part:
1 1/2 cups of flour
2 1/4 tsp baking powder
1/2 cup sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup milk
1/4 cup vegetable oil (I like canola)
1 1/2 cups chopped apples, not too chunky
for the crumb part:
1/2 cup brown sugar
1/4 cup flour
2 tbsp unsalted butter
1/2 tsp cinnamon
1/4 cup chopped, toasted pecans or walnuts
1. Preheat oven to 400° F. Grease an 8-inch or 9-inch round pan (the kind with the removable bottom is good.)
2. Prepare crumb topping: Using a fork or your fingers, mix crumb topping ingredients together in a separate bowl. Stop mixing when everything looks crumbly and non-uniform. Set aside.
3. In a large bowl, thoroughly sift flour with other dry ingredients.
4. In a small bowl, beat the egg, then combine with milk and oil.
5. Pour wet ingredients into dry, then add chopped apples and mix well.
6. Scoop and spread batter (batter will be very lumpy and not at all runny) into the pan. Sprinkle with the crumb topping, and place in the middle rack of the oven. Bake for 25 to 30 minutes until a knife inserted in the center of the cake comes out clean.
Let cool on rack for about 5 minutes until sides of cake come away from the pan. Run a knife along the edge to loosen the cake, then remove it (it will still be attached to bottom part of pan.) Let cool until you can't stand it any longer, then slice and eat.