Monthly Archives: December 2010
1/4 cup sugars (half brown sugar and half white sugar)
1/4 cup flour
2 1/2 teaspoons cinnamon
1/4 cup (1/2 stick) cold butter, cut into pieces
hand full of finely chopped walnuts
In a medium bowl, whisk together sugar, flour and cinnamon. Add cut cold butter into mixture until mixture becomes crumbly. Add chopped walnuts. Set aside.
1/2 cup (1 stick) butter softened
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup plus 1 tablespoon buttermilk
1 1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups peeled and diced green apples
1/2 cup chopped walnuts
Heat oven to 350 degrees.
Grease a baking dish and line base of dish with parchment paper, then grease top of the parchment paper,(optional) or just grease baking pan and dust with flour.
Using an electric mixer, cream together butter and sugar until light and fluffy, beat 3 to 5 minutes.
Add eggs, one at a time, beating well until fully incorporated. Beat in buttermilk and vanilla.
In a medium bowl, whisk together flour, baking soda and salt. With mixer running, slowly beat in dry ingredients until fully combined. Stir in diced apples and chopped walnuts by hand.
Pour batter into prepared dish, then sprinkle sugar topping.
Place dish in oven and bake until golden brown, bake about 55 minutes to an hour. Inserted a toothpick and if it comes out clean, the cake is done. Cool dish on a rack for 15 minutes, then unmold and cool completely before slicing.
recipe was featured in LA Times. A few adjustments. Tried and tested by us. This coffee cake is loaded with apples and very moist.