BAKING,  CAKES,  DESSERTS,  TEA CAKES

Classic Spiced Apple Walnut Buttermilk Coffee Cake – R’ock-tober #baketogether

2011/10/20 / 33 Comments
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“Surely the apple is the noblest of fruits.”
Henry David Thoreau

Spiced Apple Walnut Coffee Cake Cinnamon, apples, walnuts, brown sugar…these are a few of my favourite fall ingredients. Put them in together to make a Classic Spiced Apple Walnut Buttermilk Coffee Cake and you will rock October!Spiced Apple Walnut Coffee Cake This is just what Abby Dodge guaranteed when she put out the #baketogether recipe for October … a Classic Spiced Coffee Cake with ‘your twist‘ to the recipe. Spiced Apple Walnut Coffee Cake

Spiced Apple Walnut Coffee Cake

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.”Spiced Apple Walnut Coffee Cake 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.Spiced Apple Walnut Coffee CakeMoist, delicious, packed with flavour, light, FALL, fruity … these were the thoughts that buzzed through my head as I tasted the first bite. Even though the cake is said to taste better on day 2, it tasted fab on day 1. No cake can sit there in it’s ‘whole’ shape in our home; justice has to be done to it asap!Spiced Apple Walnut Coffee CakeThe first bite into the lads mouth…and he said, “Mmmmmm, tastes just like pumpkin pie Mama!” It’s amusing to see how he connects to food. He loved that Praline Pumpkin Pie I made exactly two years ago. Anything with similar flavours takes him back to that gorgeous pie I baked from Park Avenue Potluck CELEBRATIONS for a virtual dinner party for the ‘fight against cancer‘ with the The Society of Memorial Sloan-Kettering Cancer Center.Spiced Apple Walnut Coffee CakeThe house filled with fall aromas as the cake baked, warm cinnamon aromas wafting through lazily, a good morning that day where there were thankfully no power cuts. I substituted the sour cream in Abby recipe with half home made yogurt and half buttermilk as we don’t get sour cream locally here. The substitiution worked a charm resulting in a fabulous moist texture.PAB on National Post Toronto, Oct 20, 2011Before I get to the recipe, I’d like to thank the very talented and wonderful Jennifer Bartoli {who also blogs at Chocolate Shavings} for interviewing me for an article in the National Post, Toronto, that was published today. ‘Gear up for gastronomic greatness‘ makes for an interesting read. Its about me and 2 other very talented food bloggers and our favourite kitchen tools and appliances.

I’d also like to thank Best of the Web for showcasing Passionate About Baking in this weeks Best of the Web’s picks.


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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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