Could it be? Is it possible? Am I really blogging a recipe? Listen, just because it’s been over five months since I’ve posted a recipe, doesn’t mean I don’t still cook. Though admittedly, there were many months there where the morning sickness kept most cooking (and eating) at bay. Now that the wee womb babe has decided it’s OK to let mama eat without wanting to run to the nearest bathroom, I’m back in the kitchen!
This apple spice coffee cake is a great way to use up apples that may have been sitting on your windowsill for just a little too long and gone slightly wrinkly with age. It is moist and nutty with a sweet, crunchy streusel topping.
Apple Spice Coffee Cake
adapted from the Joy of Cooking
for the streusel topping:
- 2/3 cup flour
- 2/3 finely chopped walnuts
- 2/3 cup packed light brown sugar
- 5 tablespoons butter, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Blend all ingredients with a fork or in a food processor until the mixture resembles coarse crumbs. Set aside.
for the cake:
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups sour cream or yogurt, or a combination
- 1 teaspoon vanilla
- 4 tablespoons (1/2 stick) butter
- 1 cup sugar
- 2 eggs
- 2 cups coarsely chopped apples (about two)
- 1/2 cup chopped walnuts
Preheat oven to 350°. Lightly grease a 9×13 inch pan.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. In a smaller bowl, stir together the sour cream or yogurt and vanilla. (I used a combination of the two in an effort to clean out the fridge.)
In a large bowl, or the bowl of a mixer, beat the butter and sugar on high speed for several minutes until light and fluffy. Beat in the eggs, one at a time. Add the flour mixture in three parts and the sour cream/yogurt mixture in two parts, alternating between the two. Gently stir in the apples and walnuts.
Scrape batter into prepared pan, top with streusel and bake for 40-45 minutes.
Serve warm or cool. I actually think this cake tasted better after having been stored in an air tight container for a day or so – it was very moist and fluffy!