Big Crumb Apple Coffeecake

I am still trying to get rid of all the of apples that we have from apple picking. We are finally getting to the bottom of the bowl. So I spent the other day sifting through recipes that I previously cut out. I found this recipe awhile ago in the New York Times. I have been holding onto it forever (it seems that I cut it out back in 2007). The recipe asks for rhubarb, but I decided to substitute the rhubarb for apples. I am also thinking of making it again maybe substituting the rhubarb/apples for a berry or even cherry! Or I could just try it the way it was supposed to be made…with rhubarb! Ohhhh myyy!!

Big Crumb Apple Coffeecake
Adapted from the New York Times

For apple filling:
2 to 3 baking apples (peeled and cored – I used the smaller apples of the bunch)
1/4 cup sugar
2 teaspoons cornstarch
½ teaspoon cinnamon (I did an apple spice mix I picked up at the store)
1 pinch of nutmeg

For the crumb:
1/3 cup brown sugar
1/3 cup sugar
1 ½ teaspoons cinnamon
1 pinch of salt
1 stick unsalted butter (slightly melted)
1 ¾ cups flour

For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup flour
½ cup sugar
½ teaspoon baking soda
½ teaspoon aluminum-free baking powder
¼ teaspoon salt
6 tablespoons unsalted butter (softened and cut into pieces)

Preheat oven to 325. Spray an 8×8 inch baking pan with cooking spray. Set aside.

For the apple filling: Cut apples into small chunks. In a small bowl, combine the apples with sugar, cornstarch, and cinnamon; stir to mix. Set aside.

Make the crumbs: In a large bowl (or in a KitchenAid Mixer), whisk the sugars and butter until smooth. Whisk in the cinnamon and salt. Stir the flour in.  Set aside.

For the cake: In a liquid measuring cup, whisk together the sour cream, egg, egg yolk, and vanilla. Using a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking soda, baking powder, and salt. Add butter and a generous spoonful of the sour cream mixture, mix on medium-low until flour is moistened. Add remaining sour cream in two additions, beating well after each, scraping down the bowl as necessary. Reserve ½ cup of the batter.

Transfer bulk of the batter to the pan and sprinkle with apples. With a spoon, add dollops of the remaining batter over the apples; it does not have to be even.

Break the crumbs and sprinkle over the cake. Bake 45-55 minutes, or until inserted toothpick comes out clean. Cool completely.


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