Recipe - Apple-Cinnamon Coffee Cake

11 tablespoon Unsalted butter; softened
2 Mediumlarge Granny Smith
apples; peeled, cored, cut
into 1/4inch dice
1 cup Plus 4 tbl. granulated white
sugar
1 tablespoon Dry bread crumbs
2 cup Allpurpose flour
1 teaspoon Salt
2 teaspoon Ground cinnamon
1 teaspoon Baking powder
One half teaspoon Baking soda
Three fourths cup Unsalted buttermilk; or
plain low fat yogurt (not
nonfat) at room temperature
1 lg Egg; at room temperature
1 teaspoon Pure vanilla extract
Three fourths cup Walnuts or pecans; (3
ounces), finely chopped
One half cup Firmly packed dark brown
sugar

1. Heat 1 tablespoon butter in a 1 0inch 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.

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

3. Adjust oven rack to center position and heat oven to 350degrees.
Generously grease bottom and lightly grease sides of 10inch spring form

pan. Sprinkle bottom of pan with dry breadcrumbs, then shake lightly to
coat. Tap out excess crumbs.

4. 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.

5. 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
One half to 2 minutes. Fold apples into batter.Using a rubber spatula, scrape
batter into prepared pan and smooth top.

6. 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.

Serves 8 to 10.

Cook's Illustrated, Mar./Apr. 1995, Page 21. Credit: Stephen Schmidt.

Nationality: USA Course: dessert Season:any Method: baked

Start to Finish 4 hours Preparation 30 minutes A Attention 1 One half hours
Finishing 2 hours

Converted from Mangia!, Cook's Illustrated 19931995 Cookbook

NOTES : This cake is best eaten on the day it is baked, though it may be
made a day ahead. The batter is quite heavy, so you may prefer to beat it
with an electric mixer at mediumhigh speed for a minute or so, rather than
whisk it by hand.
Recipe by: Cook's Illustrated, Mar./Apr. 1995, Page 21

Posted to MCRecipe Digest by "Hobbs, D B USO"
hobbs@lbcapo1.uso.unisys.com on Mar 16, 1998