#Baketogether: Sour Cream Apple Coffee Cake

These days, I feel like a decade-younger version of myself, in university, agreeing to join any and every committee, agreeing to go to any and every event, spreading myself much too thin, only to realize I had no time left for – uh – school. But that’s how I used to excel, push, and challenge myself. There was no time to waste time, so I had to get it done. Even still, I’m grateful for the many gracious professors who always took my papers in late. I even had one paper in grad school that was an entire semester late! Thankfully that was the only time I ever let it get that bad. I always had good reason – as every student does – and it wasn’t for lack of initiative. Quite the opposite, actually. Somehow, by the grace of the post-secondary gods, I still managed good grades and got all that committee work done.

Maybe I’m getting a fresh injection of ambition as I enter my new decade, but the 30-year-old version of me seems to be signing up for every food blogging event I can get my hands on, including trying to plan one of my own in the new year. Stay tuned! The odd thing this time around, remarkably, is that I’m very much on top of things. Who is this new me? I haven’t handed a single thing in on time in my entire life. If it weren’t for the last minute nothing would get done. I think it speaks volumes about how much I’m enjoying this blogging venture, because I can honestly say I no longer live by those words.

#Baketogether is another lovely event I’ve recently signed up for – on top of the Muffin Mondays, the Food & Wine covers, the cookbook reviews, the Random Bakes of Kindness, and a several other events in the works – and technically, I still have over a week and a half to submit my post. (Oh, if only those professors could see me now!) What is #Baketogether, then? It’s a blogging and baking event run by the venerable Abby Dodge, and in her words, “#baketogether is all about sharing your take on this recipe with us – just as if we were all together in one (big) kitchen swapping ideas, inspirations and forkfuls.” For October’s #baketogether – or R’ock-tober, as Abby has named it – I have the great pleasure of joining them.

The recipe? A classic, sour cream coffee cake.

My twist? An apple-y one.

#Baketogether: Sour Cream Apple Coffee Cake

I used a bundt pan for this cake, rather than the square one the recipe called for. I buttered and floured the pan generously, sprinkled streusel in the bottom of the pan, and then covered the streusel with a light layer of chopped apples. When making the dry batter, I added a pinch of all spice, too. I then followed the recipe’s directions by filling the pan with half the completed batter, then 1/2 the remaining streusel, then the rest of the batter on top. Once the cake had cooled to room temperature, I flipped it out of the pan. I spread some homemade Apple Butter along the peaks of the cake, then sprinkled some of the leftover streusel into it.

I loved cutting into it and seeing not only the streusel layer in the middle, but the apple surprise just under the surface. The Apple Butter added an extra kick of sweetness, too. Next time I might even put some apples in the center, along with the streusel.

I shared this cake at a committee meeting with the lovely ladies who work at Adsum House (who you may remember from this post), which is why I didn’t get many shots of how the cake looked once it was cut. I’m volunteering to help with their upcoming Mystery Art Auction event on November 26th, so to those of you in Halifax and surrounding areas, I hope you get a chance to check it out! It promises to be a fun evening: you can score some gorgeous art by both established and up-and-coming local artists, indulge in some good food and drink, as well as support an amazing organization. More details to come!

Check out Abby’s blog at the beginning of November to see her round-up of all the #Baketogether participants (or go sooner to check out her wonderful recipes and book!), and in the meantime, I encourage you to give this fall-flavoured coffee cake a try. Perfect for that sweet-but-not-too-sweet craving.

Sour Cream & Apple Coffeecake
(with apple butter)
Adapted from Abby Dodge
Makes 8 to 10 servings.

For the streusel:
2/3 cup (4 5/8 ounces) firmly packed dark brown sugar
3/4 cup ( 3 3/8ounces) all purpose flour
1 1/2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted and cooled

For the cake:
2 cups (9 ounces) all purpose flour
1 1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon table salt
Pinch of ground cloves

Pinch of all spice
8 tablespoons (4 ounces) unsalted butter, softened
1 1/4 cups (8 3/4 ounces) firmly packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 cup sour cream, at room temperature

1 Gala apple (or favourite baking apple), cored and sliced or cut into small chunks

1/2 cup Apple Butter

To make the streusel:
In a small bowl, combine the brown sugar, flour and cinnamon. Drizzle over the melted butter and, using a fork (or use your fingers), mix the ingredients are well blended and form small crumbs. Pop in the fridge while you make the cake batter.

To make the cake:
Position an oven rack in the center of the oven. Heat oven to 350°F. Generously grease and flour the sides, bottom and center of a bundt pan.

In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, cloves, and all spice. Whisk until well blended. In a large bowl, beat butter, sugar and vanilla with an electric mixer fitted with the paddle attachment on medium speed until well blended, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stop to scrape the bowl and beaters as needed. Add about half of the flour mixture and mix on low speed just until blended. Add the yogurt and continue mixing just until blended. Using a rubber spatula, fold in the remaining flour mixture.

Sprinkle a small handful of the streusel into the bottom of the pan, then evenly distribute the apple overtop. Scrape half of the batter into the prepared pan and spread evenly. Evenly scatter half of the streusel mixture over the batter. Spoon the remaining batter evenly over the streusel and spread evenly.

Bake until the top is browned and a pick inserted in the center of the cake comes out clean, 43 to 45 minutes. Cool the pan on a wire rack until warm or room temperature.

Flip the pan over and release the cake onto a plate. Once the cake is completely cooled, spread the apple butter over the top and ever-so-slightly over the sides of the cake. Sprinkle remaining streusel over the top of the cake and serve.

—

What’s your favourite way to enjoy coffee cake?

Source: http://foodjetaimee.blogspot.com/2011/10/baketogether-sour-cream-apple-coffee.html

#Baketogether: Sour Cream Apple Coffee Cake

How I Met Your Mother: The Outsider

Halifax Pop Explosion – The Rich Aucoin CD Release Party at St. Matthew’s Church

We are not a media outlet. Haligonia does not employ journalists or editorialize their content. By continuing to use this website, you consent to our use of cookies.

📬 ⛽️
Get Our Front Page Right In Your Email!