OPEN KITCHEN with NATHAN SCOTT
Apple Coffee Cake
Taking only minutes to mix together, this cake is a delicious treat you can make any day of the week.
Makes one 8-inch cake
|¾||cup granulated sugar|
|½||cup (1 stick), plus 2 tablespoons, unsalted butter, plus more for greasing|
|1¾||teaspoons apple pie spice|
|2||large eggs, lightly beaten|
|½||cup sour cream|
|1||teaspoon pure vanilla extract|
|2¾||cups all-purpose flour|
|1½||teaspoons baking powder|
|1½||teaspoons baking soda|
|1½||cups Granny Smith apples, peeled, cored, and cut into ¼-inch cubes|
|2||tablespoons light brown sugar, firmly packed|
|¼||cup pecans, coarsely chopped (optional)|
|½||cup confectioners’ sugar|
- Preheat the oven to 350°F. Lightly butter an 8-by-8-inch square cake pan and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the granulated sugar together with ½ cup of the butter, ¼ teaspoon salt, and 1½ teaspoons apple pie spice until light and fluffy. Add the eggs, sour cream, and vanilla extract and mix until well combined. Sift 2½ cups of the flour together with the baking powder and baking soda. Add to the cake batter and mix until just combined. Toss in the apples, and stir until the apples are evenly distributed throughout the batter. Spread the batter into the prepare cake pan and set aside.
- In a separate bowl, combine the remaining 2 tablespoons of butter, ¼ cup all-purpose flour, and ¼ teaspoon apple pie spice with the brown sugar and pecans. Stir together until the mixture forms a coarse paste. Sprinkle the pecan mixture over top of the cake batter.
- Bake the cake in the preheated oven until cooked through and a cake tester inserted into the center of the cake comes out clean, 50 to 55 minutes. Transfer the cake to a wire rack to cool completely. In a small bowl, stir the confectioner’s sugar together with 1 tablespoon of water. Drizzle the confectioners’ sugar glaze over the top of the cake and serve.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2014 by Nathan Scott. All rights reserved.
Category: Open Kitchen