Daily Hampshire Gazette - Established 1786
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Apple-Pecan Coffee Cake

Serves 12

For the cake:

1 cup granulated sugar

½ cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

2 cups self-rising flour

1 cup sour cream

1 large apple

2 teaspoons fresh lemon juice

¼ cup brown sugar

½ teaspoon cinnamon

For the topping:

2 tablespoons flour

½ cup dark brown sugar, packed

¼ cup unsalted butter

2 teaspoons ground cinnamon

1½ cups pecan halves

½ cup raisins

For the icing:

½ cup confectioners’ sugar

4 teaspoons milk

¼ teaspoon vanilla extract

Preheat an oven to 350 degrees. Grease a 9- or 10-inch spring-form cake pan with butter. (You may also use a 9-inch square or 13-by-9-inch pan.) To make the cake: Cream sugar and butter in a large mixing bowl until light and fluffy. Beat in the eggs and vanilla. Add the 2 cups of flour alternately with the sour cream, beginning and ending with the flour and mixing well after each addition. Spread batter in greased pan.

Core the apple (no need to peel) and slice into ¼ inch slices. Place in medium bowl. Sprinkle with lemon juice, brown sugar and cinnamon. Toss well to coat, and place apple slices in a circle around the top of the batter.

To make the topping: Pulse flour, brown sugar, butter and cinnamon in a food-processor bowl until mixture resembles coarse crumbs. Dump into a bowl, and stir in the pecan halves and raisins so that they are coated with the brown-sugar mixture. Sprinkle topping evenly on cake.

Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan on a wire rack for 30 minutes.

To make the icing: Mix confectioners’ sugar, milk and vanilla in a small bowl.

When cake is cool, remove the side of the spring-form pan, and place cake on a plate or stand. Drizzle with icing. Cut into wedges and serve warm.

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