Apple-Cinnamon Coffee Cake

Recipe Ingredients

11 tablespoons	165ml	Unsalted butter - softened
2		Medium-large granny smith apples
1 cup	198g / 7oz	Plus 4 tbs granulated white sugar
1 tablespoon	15ml	Dry bread crumbs
2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Ground cinnamon
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
3/4 cup	177ml	Unsalted buttermilk or plain low-fat yogurt (not nonfat) at room temperature
1		Egg - at room temperature (large)
1 teaspoon	5ml	Pure vanilla extract
3/4 cup	109g / 3.8oz	Walnuts or pecans (3 ounces), finely chopped
1/2 cup	80g / 2.8oz	Firmly packed dark brown sugar

Recipe Instructions

Peel, core and cut the apples into 1/4-inch dice.  Heat 1 tablespoon butter in a 1 0-inch skillet (preferably nonstick) over high heat until golden. Add apples, cover, and cook over high heat, stirring frequently, until they are dry and very tender, 2 to 3 minutes.

Remove from heat, sprinkle apples with 2 tablespoons sugar, and lightly toss until glazed. Cool to room temperature.

Adjust oven rack to center position and heat oven to 350F. Generously grease bottom and lightly grease sides of 10-inch Springform pan. Sprinkle bottom of pan with dry breadcrumbs, then shake lightly to coat. Tap out excess crumbs.

Whisk flour, remaining sugar, and salt in large mixing bowl until blended. Add remaining butter and cut with whisk until mixture resembles coarse crumbs.  Remove 1 cup of crumbs to separate bowl.

Whisk 1 teaspoon cinnamon, baking powder, and soda into mixture remaining in large mixing bowl. Add buttermilk or yogurt, egg, and vanilla, whisk vigorously until batter is thick, smooth, fluffy, and frosting like, 1 1/2 to 2 minutes. Fold apples into batter. Using a rubber spatula, scrape batter into prepared pan and smooth top.

Add nuts, brown sugar, and remaining teaspoon cinnamon to reserved crumbs-, toss with a fork or your hands until blended. Sprinkle crumbs over batter, pressing lightly so that mixture adheres.

Bake cake until center is firm and cake tester comes out clean, 50 to 55 minutes. Transfer cake to rack-, remove pan sides. Let cake cool completely, about 2 hours, before serving. When completely cooled, cake can be slid off pan bottom onto serving plate.

Source:
Cook's Illustrated, Mar./Apr. 1995, Page 21

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