One of my favorite things in the world is coffee cake. I love it in the mornings with my coffee (um, duh), in the afternoon as a snack, as a dessert… Whenever. The combination of sweet and spice and the crumbly moist cake gets me every time.
So it’s probably no surprise that I’ve always been terrified of making a coffee cake. WHAT IF I MESS IT UP? Such fear has kept me awake many nights.
Not really, but you get what I mean.
Anyway! So I’ve seen lots of recipes for coffee cakes out there with mixed reviews, so I decided to take the most basic of recipes and make it my own. This was my first venture into complete recipe creation and I have to say it was a SMASHING (!) success.
I am so proud of this cake. It was so good and it was gone in minutes at work. I got emails and IMs from everyone, raving about how perfect it was. I can’t wait to make it again. MMMmmm.
The repeat offender to all of the coffee cake recipes I found was that the reviewers found them all dry. So I decided to mix in a common ingredient: chopped apples. I was worried it would be a little bland, though… so I threw in some candied cranberries. It really worked well and the combination of flavors was perfect.
Yum Yum Yum Yum Yum! Want some yet? Well, here is how I made it. :)
1/2 cup unsalted butter
1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
Just over 1 cup sour cream
2 Tbsp of Milk
1 cup chopped, peeled tart apples
3/4 cup chopped, lightly candied cranberries
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon of allspice
1/2 teaspoon of all-purpose flour
2 tablespoons cold butter or margarine
1/3 cup chopped hazelnuts
- In a mixing bowl, cream shortening and sugar.
- Add eggs and vanilla; mix well.
- Combine flour, baking powder, baking soda, cinnamon, allspice, and salt.
- Add to the creamed mixture alternately with sour cream and milk.
- Stir in apples and cranberries.
- Transfer to a greased spring-form pan.
- For topping, combine brown sugar, cinnamon, and allspice. Cut in butter until crumbly. Stir in nuts; sprinkle over batter.
- Bake at 350 degrees for about an hour or until a toothpick inserted near the center comes out clean. There will be a bit of moisture on the knife due to the fruit in the cake. Don’t overcook, or you will dry it out!