“Surely the apple is the noblest of fruits.”
Henry David Thoreau
She says, “I selected Classic Sour Cream Coffeecake for this months’ #baketogether because it is, well, a classic – one that should be in every recipe box even if yours in stashed on your computer. The flavors are traditional: cinnamon, nutmeg (I like mine freshly grated), butter, brown sugar and sour cream. The method is straight-forward and the batter can even be made with a hand-held mixer (just like my Mom used). It’s these qualities that make it such a great #baketogether recipe. This base recipe is perfect as is YET there’s literally hundreds of ways for everyone to switch things up. It’s the perfect vanilla canvas that’s just waiting for some twisting and shaking.”
Coffee cakes are usually single layer cakes that may be square or rectangular like a Stollen or loaf-shaped rectangular cakes, and are are typically flavored with cinnamon, seeds, nuts, and fruits. These cakes sometimes have a crumbly or crumb topping called streusel and/or a light glaze drizzle.
I love it when I have a classic basic recipe that I can play around with, which is why I like to #baketogether each month despite the obvious lack of time I feel.
I’d also like to thank Best of the Web for showcasing Passionate About Baking in this weeks Best of the Web’s picks.
Classic Spiced Apple Walnut Buttermilk Coffee Cake
Ingredients
- For the streusel:
- 2/3 cup firmly packed brown sugar
- 1/4 cup all purpose flour
- 1/2 cup oats {ground}
- 1 1/2 tsp ground cinnamon
- 4 tablespoons unsalted butter, chilled
- ~
- For the cake:
- 2 cups all purpose flour
- 1 1/4 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 tsp salt
- 100gm unsalted butter, softened
- 1 1/4 cups firmly packed light brown sugar
- 1 tsp pure vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup buttermilk
- 1/2 cup yogurt
- 1tsp lime juice
- 1/2 cup walnuts, finely chopped
- 2 apples, cored, peeled, diced
Instructions
- To make the streusel:
- Combine the brown sugar, flour, oats and cinnamon in the bowl of your food processor and mix briefly. Add the diced chilled butter and pulse until the ingredients are well blended and form small crumbs. Pop in the fridge while you make the cake batter.
- To make the cake:
- Heat oven to 180°C. Line the base and sides of an 8" springform tin.
- In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. Whisk until well blended.
- In a large bowl, beat butter, sugar and vanilla 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 buttermilk / yogurt mixture and continue mixing just until blended. Using a rubber spatula, fold in the remaining flour mixture, followed by 3/4 of the chopped walnuts. Reserve 1/4 for the topping.
- Scrape half of the batter into the prepared pan and spread evenly. Evenly scatter the diced apples followed by half of the streusel mixture over the batter. Spoon the remaining batter evenly over the streusel and spread evenly. Scatter the remaining streusel and reserved walnuts evenly over the top.
- Bake until the top is browned and a pick inserted in the center of the cake comes out clean, 43 to 45 minutes {mine took an extra 15mintes}. Cool the pan on a wire rack until warm or room temperature.
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Also find me on The Rabid Baker, The Times of India
