Monday, September 17, 2012

Caramelized Apple Pecan Coffee Cake



It is apple time in my neck of the woods. When fall comes around I really get the urge to start baking with apples. The smell of baking apples with sugar and cinnamon fills the house with the most amazing aroma, no matter if it is apples baking in pies, cakes, or whatever. A couple of days ago Mike mentioned that he was hungry for a coffee cake. Little did he know I was already looking for an apple coffee cake to bake over the weekend. I guess after 31 years of marriage we are being to think alike.

I found a recipe at tastebook.com that had caramelized apples and toasted pecan in it, when I saw this recipe I knew that this was the one that I was going to make. Really, you can't go wrong with caramelized apples and toasted pecan, now can you? The aroma of the apples and cinnamon filled the house; I couldn't wait for the coffee cake to come out of the oven so that we could sample it.

I baked the recipe for the time stated on the recipe, did the insert wood pick come out clean test, and still the coffee cake was a little under baked. So make sure when baking this coffee cake that even though the wood pick comes out clean that the center of the coffee cake is fully set.

I was a little disappointed when cutting into this and finding the center not quite done. I was contemplating on baking it a little longer, but everyone was cutting the coffee cake and taking pieces to eat, so that ended that. With that said even with it being a little under baked the coffee cake was amazing. The flavors of the caramelized apples and toasted pecans really put this coffee cake over the top.



Caramelized Apple Pecan Coffee Cake (Adapted from tastebook.com)
Ingredients:
Coffee Cake Batter
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup sour cream
1/4 cup oil
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 large egg
3 tablespoons butter, melted and cooled
Cinnamon Streusel
1/ 4 cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter, melted
Apple Filling And Topping
1/4 cup granulated sugar
1 large Granny Smith apple, peeled, cored, and cut into 3/8 inch dice
1teaspoon vanilla
3/4 cup coarsely chopped pecans
Directions:
1. Preheat the oven to 350 degrees F. Grease an 8 inch round spring form pan or baking pan and set aside.
2. Spread the pecans on a baking sheet or jelly roll pan and toast until lightly browned, about 10 to 15 minutes. Set aside to cool
3. Making the streusel topping: In a medium bowl, combine the brown sugar and cinnamon. Stir in the butter until well combined and mix in half the pecans. Set aside.
4. Make the apple filling and topping: In a small heavy-bottomed saucepan, cook sugar over moderately low heat. Without stirring, shake the pan to melt sugar evenly until melted and dark golden. Remove saucepan from heat and carefully add apples and vanilla (mixture will vigorously steam and caramel will harden). Cook mixture over moderate heat, shaking pan and stirring occasionally until caramel is dissolved, liquid has evaporated, and apples are tender but still hold their shape, about 10 to 15 minutes. Spread the apples on a sheet pan to cool.
5. Make the coffee cake batter: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together the yogurt, oil, brown sugar, granulated sugar, egg, and butter until smooth. Pour the wet ingredients into the dry mixture and with a large spatula, mix until well combined. Fold in half the cooled apple filling and the remaining pecans and pour into the prepared pan. Sprinkle with the half the streusel and top with the remaining apple filling. Sprinkle with the remaining streusel. Bake until a toothpick inserted in the center comes out clean; about 30 to 35 minutes (make sure that the center of the coffee cake is set as well). Let cool 20 minutes and cut into wedges. Serve warm or at room temperature.




17 comments:

  1. I can tell you for a fact that wouldn't last 2 minutes in my house. Everyone would take a chunk the minute I took it out of the oven. Oh, well, guess I'll have to put my hypothesis to the test.

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  2. Lovely coffee cake with seasonal apples & caramel! Caramel is another of my weakness! I love to enjoy my coffee cake with a nice cup of cappuccino!

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  3. Caramel and apples sound like a divine combination!

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  4. that looks truly gorgeous! a perfect autumn recipe - You proper have me in the mood for the crisp autumn leaves now! =]

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  5. A perfect coffee cake! I sure would love a large wedge for my tea!

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  6. What a lovely coffee cake... and I love that it was still tasty even when a little under baked. It looks delicious.

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  7. Something new to me. Again, looks so so yummy!!!

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  8. oh yum!! how good does this look?! perfect for breakfast for my friends!!

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  9. it's perfect! and looks great. I'll make it for a breakfast!

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  10. This looks terrific! I just had a very late lunch, and thought I was full - but now I'm hungry again! Really nice. I'll eat anything with pecans. Thanks.

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  11. I am ready to do some apple baking too! You make this sound so enticing! It looks absolutely delicious.

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  12. What a wonderful cake!!! I simply love the flavors - delicious
    mary x

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  13. I've been craving apple pie for days and this made it worse.

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  14. Wow, this sounds amazing.
    All ready for the colder weather!

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  15. your recipes look very good ... even the "Italy".I have a blog of Italian recipes but I like to discover new flavors.This cake looks delicious ....If you are looking for some Italian original recipe goes to find my blog ... you're welcome

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