Apple Streusel Coffee Cake
8 to 12 servings
1 large tart green apple (Greening or Granny Smith), peeled and cut into 3/8-inch dice
2 teaspoons cinnamon
1 tablespoon fresh lemon juice
1/2 cup (packed) light brown sugar
1-1/4 cups coarsely chopped walnuts (about 5 ounces)
6 egg yolks
1 cup sour cream
1-1/2 teaspoons vanilla extract
3 cups sifted cake flour
1-1/2 cups granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, softened to room temperature
Preheat the oven to 350 Degrees F. Spray a 9 by 13-inch aluminum baking pan with Baker's Joy, or grease and flour the pan. (Note: If using glass or dark metal, reduce the oven to 325 Degrees F.
In a small bowl, toss the apple with 1/2 teaspoon of the cinnamon and the lemon juice; set aside.
In a medium bowl, combine the brown sugar, walnuts and remaining 1-1/2 teaspoons cinnamon; set this streusel mixture aside.
In another medium bowl, combine the egg yolks, sour cream and vanilla; beat lightly to blend.
In a large mixing bowl, stir together the cake flour, granulated sugar, baking powder, baking soda and salt. Add the butter and half the egg mixture and beat at medium-high speed 1 minute, scraping down the sides of the bowl once. Add the remaining egg mixture to the batter in three parts, scraping down the sides of the bowl and beating for 20 seconds after each addition. Fold in the apple mixture.
Spoon half of the cake batter (about 3 cups) into the prepared pan; smooth the surface with a spatula. Sprinkle evenly with half of the streusel mixture and top with the remaining batter. Smooth the surface and sprinkle with the remaining streusel.
Bake for 35 minutes, or until the cake springs back when pressed lightly in the center and a tester inserted in the cake comes out clean. Let the cake cool completely in the pan on a rack before serving. Cut out squares directly from the pan.
Recipe of Rose Levy Beranbaum
Recipe Source: The Best of Food & Wine
1987 Collection
One more recipe for Coffee Cake Lovers. Enjoy!
8 to 12 servings
1 large tart green apple (Greening or Granny Smith), peeled and cut into 3/8-inch dice
2 teaspoons cinnamon
1 tablespoon fresh lemon juice
1/2 cup (packed) light brown sugar
1-1/4 cups coarsely chopped walnuts (about 5 ounces)
6 egg yolks
1 cup sour cream
1-1/2 teaspoons vanilla extract
3 cups sifted cake flour
1-1/2 cups granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 sticks (12 ounces) unsalted butter, softened to room temperature
Preheat the oven to 350 Degrees F. Spray a 9 by 13-inch aluminum baking pan with Baker's Joy, or grease and flour the pan. (Note: If using glass or dark metal, reduce the oven to 325 Degrees F.
In a small bowl, toss the apple with 1/2 teaspoon of the cinnamon and the lemon juice; set aside.
In a medium bowl, combine the brown sugar, walnuts and remaining 1-1/2 teaspoons cinnamon; set this streusel mixture aside.
In another medium bowl, combine the egg yolks, sour cream and vanilla; beat lightly to blend.
In a large mixing bowl, stir together the cake flour, granulated sugar, baking powder, baking soda and salt. Add the butter and half the egg mixture and beat at medium-high speed 1 minute, scraping down the sides of the bowl once. Add the remaining egg mixture to the batter in three parts, scraping down the sides of the bowl and beating for 20 seconds after each addition. Fold in the apple mixture.
Spoon half of the cake batter (about 3 cups) into the prepared pan; smooth the surface with a spatula. Sprinkle evenly with half of the streusel mixture and top with the remaining batter. Smooth the surface and sprinkle with the remaining streusel.
Bake for 35 minutes, or until the cake springs back when pressed lightly in the center and a tester inserted in the cake comes out clean. Let the cake cool completely in the pan on a rack before serving. Cut out squares directly from the pan.
Recipe of Rose Levy Beranbaum
Recipe Source: The Best of Food & Wine
1987 Collection
One more recipe for Coffee Cake Lovers. Enjoy!