Menu: Breakfast for Lunch or Dinner
The last time you saw fruit in a cake was probably when your wacky old aunt gave you a slice of her notoriously second-rate fruitcake over Christmas break, but this recipe for apple coffee cake will be sure to please your taste buds.
The crunchy brown-sugar glaze, which is poured on top, perfectly complements the cake’s sweet moisture. A delicious cup of cinnamon caramel iced coffee is the perfect way to wash the treat down.
APPLE COFFEE CAKE
What you’ll need:
Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
What to do:
Heat the oven to 350 degrees. Lightly grease a 13-by-9 glass baking dish with butter. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs one at a time, beating after the addition of each egg. In a separate bowl, sift together the flour, baking soda, cinnamon, and salt. Add the mixture to the wet ingredients, alternating the sour cream and vanilla. Fold in the apples. Pour the concoction into the prepared baking dish, spreading it out to the edges.
To make the topping, combine the sugar, flour, cinnamon, and butter in a bowl, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake, and bake until golden brown. Set for 35 to 40 minutes.
Combine the sugar, vanilla, and water in a bowl to make the glaze. Mix until smooth. Drizzle the cake with the glaze, and let harden slightly.
CINNAMON CARAMEL ICED COFFEE
What you’ll need:
6 tablespoons ground coffee
1/2 teaspoon cinnamon
1/2 cup caramel dessert syrup
What to do:
Mix the cinnamon into the loose ground coffee and then brew. Add the caramel syrup to the coffee, and stir well until completely dissolved. Chill in the fridge, and serve over ice cubes; add milk or sugar to taste — although it will already be pretty sweet.
— by Dan Watson
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