{Apple Crumb Coffee Cake}
I bought this on Amazon and it finally arrived the other day.
I was so excited. My first springform. Forget springform, it's my first (cake) pan, period. And it comes recommended by Cook's Illustrated so I dreamt of making fantabulous cheesecakes with it and being able to do non-traumatising water baths (since it has handles!). But I don't think things through. First off, I don't have a baking pan to put water in. I used a casserole dish last time. And guess what? This does not fit in any of my casserole dishes. In fact, it barely fits into my toaster oven by itself.
Therefore, I'm not sure when I'll be making cheesecakes again. Which is sad because I have several bookmarked recipes that I was ready to try out.
But that doesn't mean I can't use my springform! I promised my mum I would bake her a cake this month for her birthday (which actually passed over a week ago ^^###) and I finally baked one today.
I made The Noshery's Big Crumb Apple Coffee Cake. It looked and sounded good and I love the fact that she has so many pictures to go along with the instructions! For an amateur like me, that is so helpful. So thank you Meseidy! :D
{Ingredients}
Big Crumb Apple Coffee Cake
(which Meseidy adapted from smitten kitchen who got it from the NY Times. I actually bookmarked smitten kitchen's recipe so does this mean I can check that off my list as well?)
Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. (I, of course, used my new springform).
Apple Filling
1/2 pound apple, trimmed (I just used two Granny Smith apples.)
1/4 cup sugar (I had vanilla-infused sugar that I had made before so I used that.)
2 teaspoons cornstarch
1/2 teaspoon ground ginger
Toss diced apple with sugar, cornstarch and ginger. Set aside.
Crumbs
1/3 cup dark brown sugar (I don't have dark brown sugar so I used light brown sugar instead.)
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1 stick butter, melted
1 3/4 cups cake flour (I used 1 cup cake flour and 3/4 cup regular flour since I was running out of cake flour)
In a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.
Cake
1/3 cup sour cream
1 large egg and 1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour
1/2 cup sugar (here I again used my vanilla-infused flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces
To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
Scrape remaining batter into prepared pan. Sprinkle apples over batter. Dollop set-aside batter over apples; it does not have to be even.
Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. (I actually made my crumbs a lot smaller.) Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from the apples), 45 to 55 minutes. Cool completely before serving.
{My new springform!}
For the most part everything turned out the way it should. I did get a lot of juice from my apples, which was a little worrisome. I think that made my batter runnier and so my springform ended up leaking a bit in the toaster oven. Luckily I was prepared and has a baking sheet lined with aluminium foil on a rack below the pan. And you know what? The cake turned out fine. I thought I didn't have enough apple in it, but it turned out to be the right amount. My crumbs were nice and crunchy which I enjoyed. It is a bit of a messy cake however, since I had so many crumbs. Perhaps that is why The Noshery had such big crumbs...
My only critique of it is that I probably shouldn't have used the vanilla-infused sugar. The cinnamon was the strongest spice so I couldn't taste the vanilla at all. I should probably wait and use the vanilla-infused sugar for a dessert that really emphasises the vanilla taste.
I was so excited. My first springform. Forget springform, it's my first (cake) pan, period. And it comes recommended by Cook's Illustrated so I dreamt of making fantabulous cheesecakes with it and being able to do non-traumatising water baths (since it has handles!). But I don't think things through. First off, I don't have a baking pan to put water in. I used a casserole dish last time. And guess what? This does not fit in any of my casserole dishes. In fact, it barely fits into my toaster oven by itself.
Therefore, I'm not sure when I'll be making cheesecakes again. Which is sad because I have several bookmarked recipes that I was ready to try out.
But that doesn't mean I can't use my springform! I promised my mum I would bake her a cake this month for her birthday (which actually passed over a week ago ^^###) and I finally baked one today.
I made The Noshery's Big Crumb Apple Coffee Cake. It looked and sounded good and I love the fact that she has so many pictures to go along with the instructions! For an amateur like me, that is so helpful. So thank you Meseidy! :D
{Ingredients}
Big Crumb Apple Coffee Cake
(which Meseidy adapted from smitten kitchen who got it from the NY Times. I actually bookmarked smitten kitchen's recipe so does this mean I can check that off my list as well?)
Preheat oven to 325 degrees. Grease an 8-inch-square baking pan. (I, of course, used my new springform).
Apple Filling
1/2 pound apple, trimmed (I just used two Granny Smith apples.)
1/4 cup sugar (I had vanilla-infused sugar that I had made before so I used that.)
2 teaspoons cornstarch
1/2 teaspoon ground ginger
Toss diced apple with sugar, cornstarch and ginger. Set aside.
Crumbs
1/3 cup dark brown sugar (I don't have dark brown sugar so I used light brown sugar instead.)
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1 stick butter, melted
1 3/4 cups cake flour (I used 1 cup cake flour and 3/4 cup regular flour since I was running out of cake flour)
In a large bowl, whisk sugars, spices and salt into melted butter until smooth. Then add flour with a spatula or wooden spoon. It will look and feel like a solid dough. Leave it pressed together in the bottom of the bowl and set aside.
Cake
1/3 cup sour cream
1 large egg and 1 large egg yolk
2 teaspoons vanilla extract
1 cup cake flour
1/2 cup sugar (here I again used my vanilla-infused flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons softened butter, cut into 8 pieces
To prepare cake, in a small bowl, stir together the sour cream, egg, egg yolk and vanilla. Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. Add butter and a spoonful of sour cream mixture and mix on medium speed until flour is moistened. Increase speed and beat for 30 seconds. Add remaining sour cream mixture in two batches, beating for 20 seconds after each addition, and scraping down the sides of bowl with a spatula. Scoop out about 1/2 cup batter and set aside.
Scrape remaining batter into prepared pan. Sprinkle apples over batter. Dollop set-aside batter over apples; it does not have to be even.
Using your fingers, break topping mixture into big crumbs, about 1/2 inch to 3/4 inch in size. They do not have to be uniform, but make sure most are around that size. (I actually made my crumbs a lot smaller.) Sprinkle over cake. Bake cake until a toothpick inserted into center comes out clean of batter (it might be moist from the apples), 45 to 55 minutes. Cool completely before serving.
{My new springform!}
For the most part everything turned out the way it should. I did get a lot of juice from my apples, which was a little worrisome. I think that made my batter runnier and so my springform ended up leaking a bit in the toaster oven. Luckily I was prepared and has a baking sheet lined with aluminium foil on a rack below the pan. And you know what? The cake turned out fine. I thought I didn't have enough apple in it, but it turned out to be the right amount. My crumbs were nice and crunchy which I enjoyed. It is a bit of a messy cake however, since I had so many crumbs. Perhaps that is why The Noshery had such big crumbs...
My only critique of it is that I probably shouldn't have used the vanilla-infused sugar. The cinnamon was the strongest spice so I couldn't taste the vanilla at all. I should probably wait and use the vanilla-infused sugar for a dessert that really emphasises the vanilla taste.
{Slice}
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