I decided to up the ante just a little bit this week and take advantage of the apples that are in season. I love coffee cake and today's recipe was a pleasant surprise when I found it on foodnetwork.com.
So here are the ingredients:
Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples
Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
Whoo! Three different things to prepare, I started feeling the pressure when I read through the recipe and it told me I would be "folding the apples into the batter." How in the world do you fold an apple? Apparently, its a way of mixing the apples into the batter and not something you do to the apple, itself. I had to ask what it was and I was glad I did. Otherwise, I probably would have had apple chunks in the shapes of paper cranes and airplanes in my batter.
I encountered crises within the first ten minutes of preparation when I sliced my hand with the knife, skinning the apples. OUCH!
Despite the pain, I decided to press on and ended up putting my coffee cake batter in the oven shortly after. After waiting 45 minutes, this is what came out:
There's a little bit of my blood there on the left, but nothing major. I loved the cake overall and want to eat it all. As you can see, my food critic really liked it too.
I love baking. Deserts are yummy and this one is my favorite so far. I'd give it a 4 out of six. It would have been a 5, but since I added a bit of myself, literally to this recipe, I had to mark off.
2 comments:
wow. you really did devote yourself wholeheartedly to this baking job. I'm impressed. and judging by the happy expression of your customer, it was smashing success. now you have to bake something for all of us when you come back to indy.
personally, i'm still working on the pbj recipe. i'm really trying to be innovative with the whole peanut butter and jelly combination. you know, reinvent the wheel a little bit. i'll try and keep you posted....
Great job!!! Maybe you have just struck out on a new career path without even knowing it...well, you will have to work on not cutting yourself though. People don't usually like their baked goods rare...
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