Photo courtesy Barbara Johnson Whisenhunt
Apples are very much a part of culture and society, probably because of the numerous myths surrounding them, both ancient and contemporary. In addition to being myth-laden, apples are also a wonderful part of fall and winter baking--pies, tarts and cakes are only the beginning as there are numerous iterations suited to every taste. For me, apple pie topped with whipped cream or ice cream is an amazing treat. But, fresh apple coffee cake combines the wonderful concept of apple pie with the traditional coffee cake into something that is as enjoyable in the morning as it is after a fall/winter supper of soup or stew. This recipe is one of my favorites and I love the smell of the house as it bakes. With a few small changes, I was able to adapt the recipe for baking as individual cakes, which look great with a brunch spread or on a small plate to share at the office. The secret ingredient here is cream cheese which results in a cake with a soft, tender crumb.
Recipe: Fresh Apple Coffee Cake
1 3/4 cup sugar, divided
1/2 cup butter (1 stick), softened
1 tsp. vanilla extract
8 oz. cream cheese (low-fat is okay, but i wouldn't use fat free), softened
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. ground cinnamon
3 cups chopped, peeled apples (I like to use a combination of Granny Smith and Jonagold, about 3 medium to large apples)
Combine 1/4 cup sugar with cinnamon. Place apples and 2 tbsp. sugar/cinnamon mixture in a heavy sauce pan and cook, stirring often, for 10-15 minutes, or until the apples have softened. Cool completely.
Preheat oven to 350 degrees.
In a small bowl, combine flour, baking powder and salt. In a big yellow bowl, beat 1 1/2 cups sugar, butter, vanilla and cream cheese together at medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter/cream cheese mixture, beating at low speed until well blended. Stir in cooked apples by hand.
Divide batter between 12 greased (or cooking spray) coated muffin tins. Sprinkle with remaining cinnamon/sugar mixture. Bake at 350 for 20-25 minutes, or until a toothpick inserted comes out mostly dry. Cool in the pan and remove with a spatula.
Mangez!