Apple Coffee Cake

I am really loving getting into my wife-y role.

OK, mostly.

I'll be the first to admit that being tidy does not come naturally to me. However, learning the secrets to a yummy kitchen has been fun! :) Working from home sometimes has me glued to the computer, but it has also given me some extra time to explore and fine tune my cooking and baking skills.

Today I am currently making an Apple Coffee Cake that I found on, of course, pintrest. If you don't have a pintrest, you NEED one. Okay, need is an overstatement. But I don't know anyone who has gotten one that hasn't been obsessed. Seriously, so much "pinspiration." heh. I'm so clever....

Anyway, THE CAKE! My house smells scrumptious right now so I suppose I'll share this amazing recipe with y'all, and in 30 min, I'll tell you how it tastes.


(photo cred http://thefauxmartha.com)

Apple Coffee Cake
recipe adapted from Martha Stewart; makes one 9-inch tube cake

APPLE FILLING
1 1/2 Granny Smith apples
2 McIntosh apples
1 tsp. lemon juice
1/4 c. sugar
1 tbsp. flour
1/2 tsp. cinnamon
dash of sea salt
dash of nutmeg
dash of cloves
dash of ginger

CAKE
1/2 c. unsalted butter, room temperature, plus more for pan
2 c. all-purpose flour* (I used 1 c. all-purpose, 1 c. whole wheat flour)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 c. sugar
2 large eggs
1 tsp. pure vanilla extract
1 c. sour cream

STREUSEL
4 tbsp. unsalted butter, room temperature
1/2 c. flour
1/4 c. light brown sugar, packed
1/2 tsp. cinnamon
dash of sea salt

GLAZE
1 c. confectioners sugar
2 tbsp. milk

1. APPLE FILLING: Peel, core, and dice apples. Add the rest of ingredients. Stir and set aside.
2. CAKE: Preheat oven to 350°. Lightly butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
4. Spoon about half the batter into the prepared pan. Arrange the apples in a single layer on top of the batter; avoid placing any apples against the pan’s edge, as they may stick or burn if not fully encased in batter. (You may not use all the apples.) Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula.
5. STREUSEL: Place ingredients in a small bowl. Cut butter into the mixture until evenly moistened. Sprinkle streusel evenly over the top of the batter.
6. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack and allow to cool completely before handling. Loosen the cake from the pan using an offset spatula or knife. Using two spatulas to lift the cake, transfer to cake platter.
7. GLAZE: Stir together confectioners sugar and milk until smooth. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, covered, for up to 4 days.




My results...

OH EM GEE. get off your computer right now and make this yummy cake!