After the disappointing Pear and Ginger Muffins, I was left with a hankering for some good, sweet, crumbly breakfast foods. I was craving coffee cake. Months ago, I had seen this recipe on the Smitten Kitchen blog and had been looking for a reason to try it out. But when I announced my intention to my husband C, he protested. Apparently, he thinks that all the baking I’ve been doing is causing him to gain weight. I assured him that this coffee cake would be taken in to my workplace to feed grateful co-workers and that it need not grace his lips, but he still seemed skeptical.
I didn’t have any rhubarb, but I did have two apples, so I chopped them up and set them aside. I then moved on to the crumb part, and that’s when I knew this would be a good recipe. One stick of melted butter combined with the sugars, spices and flour made a crumb topping unlike any I’d ever seen. The topping was thick, almost like play dough. And by having melted butter, it was more thoroughly incorporated into the topping than it would have been if it was cold butter. Once the cake batter was done, and the apples added, the topping was applied by tearing chunks off of the buttery mass. The topping was basically as high as the batter itself, and since the best part of the coffee cake is the crumb topping, this was a very good thing.
Once the cake was in the oven, the cinnamon and spice aromas permeated our apartment. C began wandering into the kitchen, and asking when the coffee cake would be out. When I reminded him that that the coffee cake was destined for my co-workers, the begging began. In the end after making him smell the cooling coffee cake for 30 minutes, I relented and cut him a piece. ‘Mmm… better than Starbucks’ coffee cake’ – which he assured me was high praise.
So if you like your coffee cake heavy on the crumbles, and better than that Seattle chain, this is the recipe for you!
Apple Crumb Coffee Cake
With apologies to Smitten Kitchen and Adapted from The New York Times 6/6/07
2 Apples – peeled and chopped into a ¼ dice.
For the crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon salt
1/2 cup melted butter
1 1/2 cups flour
For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces.
1. Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. Peel and chop the apples and set aside.
2. To make crumbs, in a large bowl, whisk together sugars, spices, salt and butter until smooth. Stir in flour with a spatula. It will look like a solid dough.
3. To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
4. Scrape remaining batter into prepared pan. Spoon apples over batter. Dollop set-aside batter over apples; it does not have to be even.
5. Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter, 45 to 55 minutes. Cool completely before serving.
May 21, 2008 at 8:49 pm
I am going to ask my wife to make these.
May 21, 2008 at 9:28 pm
Harlan, you will have to make it yourself!
May 22, 2008 at 12:08 pm
I want to make this coffee cake. But I’m wondering if you have any suggestions for how I could shave a few calories off without sacrificing too much taste. Maybe less sugar? Any ideas?
May 22, 2008 at 6:39 pm
Well, one thing I can tell you is the blueberry cake on my blog is made with agave nectar, which has about the same number of calories but you use less of it, and also cut down on the liquid in the recipe if you swap agave nectar for sugar. My cake also doesn’t have any eggs…. you’ve got me thinking; perhaps I should try to make a version based on this recipe. I will let you know if I come up with something tasty!
May 22, 2008 at 6:52 pm
Greta – I can tell you I used low fat sour cream in this recipe and couldn’t tell the difference. I haven’t had much luck using no-fat products – so I wouldn’t recommend that. You could always cut the recipe for the topping in half – it really does make a lot – but part of the goodness of this recipe is the fact that it has so much crumb topping. I’ve never cooked with agave nectar, so I can’t speak to Alistarra’s recommendation, but I am intrigued.
I know J has some of Weight Watchers cookbooks – perhaps she can see if they have any tips cutting down the calories.
May 22, 2008 at 7:05 pm
I am actually working on my tentative recipe right now. I might try replacing at least some egg with applesauce…. I will try to keep it crumbly too.
Agave nectar is a low glycemic sweetener, so it doesn’t give you that “sugar high” feeling. I’ve actually gotten great reactions when people try my baked goods- people who know that I don’t bake with normal sugar are usually a little afraid but are pleasently surprised.
Anyway hopefully soon I’ll have something good to share on my blog tastybuthealthy.wordpress.com
November 12, 2008 at 7:29 am
Hi S! Made your coffee cake last night and it’s delicious. I used light brown sugar since I never buy the dark brown. It took longer to bake. I took it out when the toothpick came out clean, but when I went to cut it, it was gooey, so I must not have tested it where one of the dollops was, so back in the oven it went – 60 minutes total. Scott and I ate it hot – we couldn’t wait. It was yummy.
September 21, 2010 at 9:22 am
I made this last night, was fantastic, used king arthur white whole wheat flour instead of plain all purpose, which will help those of you looking to make this a little healthier, haha but not by much. might suggest adding a bit more butter or less flour to the crumb topping as it came out a tad dry for my taste, also could consider adding some cooked soaked instant oats in place of some of the flour. all in all fantastic recipe.
October 20, 2010 at 4:40 am
I’m not a big baker but have recently started to expand on baking. What kind of apples would you recommend using>
July 5, 2011 at 7:42 pm
To cut to the chase, this produces a very good MEDIUM roast style cup of coffee…period. Some folks tend to compare all coffees to one another no matter what the bean is and how it’s roasted. I do roast my own green beans (home roaster) when I brew a pot of coffee every morning and use the K-Cups when only a single cup is needed. If you don’t like that ‘in your face’ dark roast, dense, heavy style of coffee in the morning (or any time for that matter) this is definitely the coffee for you. It’s not bitter, a bit floral, with a true pure coffee taste. Does it match Dunkin Donuts style coffee in taste? I’d say YES to that when using the middle cup size setting on the Keurig brewer….which I use for folks that take milk in their cup, I use the larger cup setting because I drink my coffee black and like that taste profile. The new packaging is OK (you get 2 extra K-Cups for the $$) as long as you have the room in your kitchen to store the larger single box….as opposed to storing the two 24 cartridge boxes.
NOTE: The description of this coffee uses the words “Medium Extra Bold” in it’s packaging as opposed to the two 24 boxes version which lead me to think there was now two DIFFERENT varieties of this Donut Shop coffee….so I ordered both (wanted 98/100 anyway) but it turns out that both were the same. Amazon should correct that description and take out ‘Extra Bold’ so they match each other.
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