October 21, 2011
I am so excited to be participating in my very first “Baketogether” with Abby Dodge for the very fun month of October. We are taking her classic coffee cake recipe and changing it up. I can’t wait to see all the variations that will be posted up with links in the comments section of her blog. I have chosen to go with the season and used grated apples and boiled cider syrup to change mine up a bit. It came out so moist and delectable. As soon as I knew I had a good photograph, I completely lost control and scoffed it before I could even post this up. As I sit here with my full belly, I still wish I could have enjoyed a piece with my lovely virtual friends today. I dare not eat another slice when my family comes home!
Apple Spiced Sour Cream Coffee Cake
For the Streusel:
1/4 cup Almond Flour
1/2 cup all purpose Flour
1/2 Brown Sugar
1 Tsp Ground Cinnamon
4 Tbsp unsalted butter, melted and cooled
For the Cake:
2 cups all purpose Flour
1 1/4 tsp Baking Soda
1 tsp Cinnamon
1/2 tsp fresh ground nutmeg
1/2 tsp salt
Pinch of Ground Cloves
8 Tbsp (stick) unsalted butter, softened
1 Cup White Granulated Sugar
6 Oz Grated Apple (I used 1 large Honey Crisp)
1 Vanilla Bean, Scraped
1/8 cup Boiled Cider Syrup
2 Large Eggs
1 cup Sour cream, room temp
To make the streusel:
Combine the brown sugar, almond flour, all purpose flour and cinnamon. Drizzle the melted butter over this and use your fingers to mix forming small tender crumbs. Set aside.
For the Cake:
Preheat oven to 350 degrees. Lightly grease and flour a 9 X 2 inch square pan.
In a medium bowl, combine the dry ingredients: Flour, baking soda, cinnamon, nutmeg, salt and cloves. Whisk until well blended. I used my kitchenaid with paddle attachment to blend the wet ingredients. Add the butter to your mixing bowl and blend until white and fluffy. Add sugar, vanilla bean paste and cider syrup and mix again about 3 minutes. Add the eggs, one a a time, beating well after each addition. Add about half of the flour mixture and mix on low speed until blended. Add the balance of the flour with the sour cream and grated apples and mix gently until blended.
Scrape half of the batter into the prepared baking dish. Spread half of the streusel mixture over the top. Add the balance of the batter and add the balance of the streusel topping.
Bake until the top is brown and a toothpick inserted comes out clean. I baked mine for 45 minutes. Cool on wire rack and Enjoy!!