Dreaming of full fall days but until its jeans and boots weather and goodbye to endless summer I will just have to create more fallish flavors.
This one was a belated b'day cake of sorts for my brother in law. Served at brunch with a little leftover which disappeared before the day was done - ok maybe this should be renamed to one day cake.
Caramel apple pecan coffee cake (not gluten free but was already asked to adapt it)
Ingredients:
3/4 c. chopped pecans
Cinnamon streusel - 1/4 c. packed brown sugar, 1 tsp cinnamon, 1/2 tbsp unsalted butter, melted
Apple filling and topping - 1/4 c. sugar, 1 large apple, peeled, cored and cut into small dice
1/2 vanilla bean, split lengthwise seed scraped out
Coffee cake batter - 1 c. all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt
pinch of ginger
pinch of cloves
1/3 c. plain Greek yogurt
1/4 c. unsweetened applesauce
1/3 c. brown sugar
1/3 c. sugar
1 large egg
3 tbsp unsalted butter, melted and cooled
Preheat oven to 350 degrees. Spray 9x1 1/4 in round baking pan and set aside
Spread pecans on baking sheet, toast until lightly browned, 10-15 min. Set aside to cool.
Streusel topping - in medium bowl, combine the brown sugar and cinnamon. Stir in butter until well combined and mix in half of the pecans. Set aside.
Filling and topping - In heavy bottomed saucepan, cook sugar over moderate low heat. Without stirring, shake the panto melt sugar evenly, until melted and dark golden in color. Remove saucepan from heat, add apples and vanilla bean pod and seeds. Mixture will steam and caramel will harden. Cook mixture over moderate heat, shake pan until caramel dissolves, liquid evaporates and apples are soft but still hold their shape, 10-15 min. Discard vanilla bean pod. Spread apples on a sheet pan to cool.
Cake batter - In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, salt, ginger, and cloves. In another bowl, whisk the yogurt, applesauce, sugars, egg and butter until smooth. Pour the wet ingredients into the dry mixture with a spatula until well combined. Fold in half the cooled apple filling and remaining pecans and pour into prepared pan. Sprinkle with the remaining streusel. Bake 22-27 min, until toothpick in the center comes out clean. Let cool 15 min then serve into cut wedges warm or save for later (if you can).
Enjoy!!!
This one was a belated b'day cake of sorts for my brother in law. Served at brunch with a little leftover which disappeared before the day was done - ok maybe this should be renamed to one day cake.
Caramel apple pecan coffee cake (not gluten free but was already asked to adapt it)Ingredients:
3/4 c. chopped pecans
Cinnamon streusel - 1/4 c. packed brown sugar, 1 tsp cinnamon, 1/2 tbsp unsalted butter, melted
Apple filling and topping - 1/4 c. sugar, 1 large apple, peeled, cored and cut into small dice
1/2 vanilla bean, split lengthwise seed scraped out
Coffee cake batter - 1 c. all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/8 tsp salt
pinch of ginger
pinch of cloves
1/3 c. plain Greek yogurt
1/4 c. unsweetened applesauce
1/3 c. brown sugar
1/3 c. sugar
1 large egg
3 tbsp unsalted butter, melted and cooled
Preheat oven to 350 degrees. Spray 9x1 1/4 in round baking pan and set aside
Spread pecans on baking sheet, toast until lightly browned, 10-15 min. Set aside to cool.
Streusel topping - in medium bowl, combine the brown sugar and cinnamon. Stir in butter until well combined and mix in half of the pecans. Set aside.
Filling and topping - In heavy bottomed saucepan, cook sugar over moderate low heat. Without stirring, shake the panto melt sugar evenly, until melted and dark golden in color. Remove saucepan from heat, add apples and vanilla bean pod and seeds. Mixture will steam and caramel will harden. Cook mixture over moderate heat, shake pan until caramel dissolves, liquid evaporates and apples are soft but still hold their shape, 10-15 min. Discard vanilla bean pod. Spread apples on a sheet pan to cool.
Cake batter - In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, salt, ginger, and cloves. In another bowl, whisk the yogurt, applesauce, sugars, egg and butter until smooth. Pour the wet ingredients into the dry mixture with a spatula until well combined. Fold in half the cooled apple filling and remaining pecans and pour into prepared pan. Sprinkle with the remaining streusel. Bake 22-27 min, until toothpick in the center comes out clean. Let cool 15 min then serve into cut wedges warm or save for later (if you can).
Enjoy!!!
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