Apple coffee cake

cake-1

cake-2

With full-fat goat yogurt. Mmm…

I like making square cakes with muffin batter. But most muffin recipes involve milk. So I use one cup of milk for this cake, 1/2 cup for crêpes and the rest of the milk dies in the fridge. Goat yogurt, on the other hand, I can finish. It’s creamy with a tasty tang and easier to digest. Plus, it makes great crêpes when mixed with water to make “kind-of-milk”.

Well, this week I discovered that there are lots of apple coffee cake recipes that use yogurt or sour cream. I found two similar recipes which looked tasty, Yogurt Apple Coffee Cake by Lemon Savory and Apple Coffee Cake with Crumble Topping on Food.com , and based my recipe on them. I almost opted out of making the crumble topping but I’m so glad I did. It covered the top completely and resulted in a crunchy, sugary, buttery crust. Mmm!

Pan size: 8″ x 8″ (or 7″ x 9″)
Baking temperature: 350°F
Baking time: 55-65 minutes (until knife inserted in centre comes out clean)

INGREDIENTS

DRY
2 cups flour (I used 1 1/4 cup spelt and 3/4 cup unbleached white (a.k.a. all purpose))
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt

WET 1
1/2 cup soft unsalted butter
1/4 cup white sugar (I used organic cane sugar)
1/2 cup brown sugar (I used dark brown)
1/2 tsp vanilla
1/2 tsp almond essence (or use an extra 1/2 tsp vanilla)
2 large eggs

WET 2
1 cup goat yogurt (I used 10%)
a few tablespoons of water (if cake mixture seems too thick)

WET 3
3 cups chopped apples (I used 3 medium sized McIntosh apples)

CRUMBLE TOPPING
2 tbsp soft butter
1/4 cup brown sugar
1/4 cup flour (I used half spelt, half all-purpose)
1/4 tsp cinnamon
1 handful chopped almonds

INSTRUCTIONS

  1. Put 1/2 cup butter in a large mixing bowl and 2 tbsp butter in small mixing bowl; let butter soften to room temperature (1-3 hours). I also like to let my eggs come to room temperature (leave out 1-2 hours or put them in a lukewarm bowl of water for 10 minutes).
  2. Measure 1 cup of yogurt into Pyrex cup. I wanted mine room-temperature-ish, so I warmed it up a bit in the oven (about ten minutes at 170°F).
  3. Make crumble topping. Cream butter and sugar. Then mix in flour and cinnamon until you get a crumbly mixture. Mix in almonds. Put mixture in fridge.
  4. Preheat oven to 350°F.
  5. In a bowl, mix together dry ingredients – flour, baking soda (sift), cinnamon and salt.
  6. In another, larger bowl, cream butter and sugar. Beat in eggs one at a time. Stir in vanilla and almond essence.
  7. Take crumble mixture out of fridge.
  8. Add dry ingredients to butter mixture, alternating with yogurt. Start and end with flour. I did flour in fourths and yogurt in thirds. I added a few tablespoons of water with my last addition of yogurt as the mixture seemed quite thick. Mix gently until there are no more white streaks of flour.
  9. Fold in apples.
  10. Pour batter into butter-greased pan. Spread it out evenly.
  11. Sprinkle crumble topping over batter.
  12. Bake for 55-65 minutes, until a knife inserted in the centre comes out clean.
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