Tuesday, August 18, 2009

Big Crumb Apple Coffee Cake w/ with extra Crumbs


Big Crumb Apple Coffee Cake

For the apple filling:
1/2 pound tart apples, peeled, seeded, chopped
1/4-cup sugar
2 teaspoons cornstarch
1/2-teaspoon ground allspice

For the crumbs topping:
1/3-cup dark brown sugar
1/3 cup granulated sugar
1-teaspoon ground cinnamon
1/2-teaspoon ground ginger
1/8-teaspoon salt
1/2 cup (1 stick or 4 ounces) unsalted butter, melted
1 3/4 cups all purpose flour

For the cake:
1/3-cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2-teaspoon baking powder
1/4-teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.

For filling:
toss apples with sugar, cornstarch and allspice. Set aside.

1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan.

2. To make crumbs in a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then, add flour with a spatula or wooden spoon. It will look and feel like solid dough. Leave it pressed together in the bottom of the bowl and set aside.

3. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.

4. Scrape remaining batter into prepared pan. Spoon apples over batter and dot reserved batter over apples; it does not have to be even.

5. Using your fingers, break the topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. (They do not have to be uniform). Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from apples), 45 to 55 minutes. Cool completely before serving. Enjoy!
Yield: 6 to 8 servings.

I like to serve this cake with Salted Caramel Sauce (recipe coming soon).

See you at the Market!
Chef Deb

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Kris said...

Hi Deb,
the crumb topping lists 1/2 cup(1 stick or 4 ounces) butter. Isn't 1/2 two sticks? Or is the correct amount 1/4 cup?

Looks deeelish!

Kris N.

Chef Deb T said...

Hi Kris,

In each pound of butter there are 4 sticks in the package.
16 oz = 4 (4 oz) sticks
16 oz = 2 cups.

There is exactly 4 oz. in a LIQUID measure of 1/2 cup.

2 Sticks of butter would equal: 1 cup or 8 oz.

I know there is a company who offers( 8) two ounce sticks of butter now, and that may be what you are referring to, so....that's why I offered the various weights and measures.

In a traditional, 4 stick package of butter... I only want you to use 1 stick (1/2 cup= 4oz).

Kris thanks for the question!

Chef Deb