|Recipe Name:||Apple-cinnamon Coffee Cake||Submitted by:||Administrator|
|Number of Servings:||8|
11 Tablespoon(s) Unsalted butter, softened
2 Medium-large Granny Smith
apples peeled cored
into 1/4-inch dice
1 Cup(s) Plus 4 tbl. granulated white
1 Tablespoon(s) Dry bread crumbs
2 Cup(s) All-Purpose Flour
1 Teaspoon(s) Salt
2 Teaspoon(s) Ground cinnamon
1 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
3/4 Cup(s) Unsalted buttermilk, or
plain low fat yogurt not
nonfat at room
1 Egg, at room temperature
1 Teaspoon(s) Pure vanilla extract
3/4 Cup(s) Walnuts or pecans, 3
ounces finely chopped
1/2 Cup(s) Firmly packed dark brown
Heat 1 tablespoon butter in a 1 0-inch skillet (preferably nonstick)
over high heat until golden. Add apples, cover, and cook over high
heat, stirring frequently, until they are dry and very tender, 2 to 3
minutes. 2. Remove from heat, sprinkle apples with 2 tablespoons
sugar,and lightly toss until glazed. Cool to room temperature. 3.
Adjust oven rack to center position and heat oven to 350degrees.
Generously grease bottom and lightly grease sides of 10-inch spring
form pan. Sprinkle bottom of pan with dry breadcrumbs, then shake
lightly to coat. Tap out excess crumbs. 4. Whisk flour, remaining
sugar, and salt in large mixing bowl until blended. Add remaining
butter and cut with whisk until mixture resembles coarse crumbs.
Remove 1 cup of crumbs to separate bowl. 5. Whisk 1 teaspoon cinnamon,
baking powder, and soda into mixture remaining in large mixing bowl.
Add buttermilk or yogurt, egg, and vanilla, whisk vigorously until
batter is thick, smooth,fluffy, and frosting like, 1 1/2 to 2 minutes.
Fold apples into batter.Using a rubber spatula, scrape batter into
prepared pan and smooth top. 6. Add nuts, brown sugar, and remaining
teaspoon cinnamon to reserved crumbs-, toss with a fork or your hands
until blended.Sprinkle crumbs over batter, pressing lightly so that
mixture adheres. Bake cake until center is firm and cake tester comes
out clean, 50 to 55 minutes. Transfer cake to rack-, remove pan
sides.Let cake cool completely, about 2 hours, before serving. When
completely cooled, cake can be slid off pan bottom onto serving plate.
Serves 8 to 10. Cook's Illustrated, Mar./Apr. 1995, Page 21. Credit:
Stephen Schmidt. Nationality: USA Course: dessert Season:any Method:
baked Start to Finish 4 hours Preparation 30 minutes A Attention 1 1/2
hours Finishing 2 hours Converted from Mangia!, Cook's Illustrated
1993-1995 Cookbook NOTES : This cake is best eaten on the day it is
baked, though it may be made a day ahead. The batter is quite heavy,
so you may prefer to beat it with an electric mixer at medium-high
speed for a minute or so, rather than whisk it by hand. Recipe by:
Cook's Illustrated, Mar./Apr. 1995, Page 21 Posted to MC-Recipe
Digest by "Hobbs, D B USO"
<firstname.lastname@example.org> on Mar 16, 1998
Nutrition (calculated from recipe ingredients)
Calories From Fat: 150
Total Fat: 17.1g