September is a transition month- half summer and half fall. During this season you see summer BBQ’s and Pumpkin Spice Lattes at all once- it’s a mish-mash!
One thing is certain though: apple season. I created this in-between seasonal crumble as a transition piece into many people’s favorite time of the year. Enjoy this with coffee, or as dessert (or if you’re like me- all weekend long).
I created this in-between seasonal crumble as a transition piece into many people's favorite time of the year–summer and fall! Enjoy this with coffee, or as dessert. Or, if you're like me, enjoy it all weekend long! And be sure to check the recipe notes for some helpful tips that will yield best results.
Ingredients
- 10 tablespoons unsalted butter at room temperature
- 1 cup sugar
- 3 eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sour cream at room temperature
- 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups chopped apples (peeled, cored and chopped)*
For the Streusel
- ¼ cup light brown sugar
- ½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter diced
- Pinch of salt
- ¾ cup chopped pecans
Espresso Glaze
- ½ cup powdered sugar
- 1 tablespoon espresso room temperature
- 1 tablespoon pure maple syrup
Instructions
- Preheat the oven to 350 degrees. Grease a large baking dish.
- In a large bowl, using an electric mixer, cream the butter and sugar together for 4 to 5 minutes, until light and fluffy. Continuing to mix- add the eggs one at a time. Then add the vanilla and sour cream.
- In a separate bowl sift together the flour, baking powder, baking soda, cinnamon and salt. With the mixer on low, slowly add the flour mixture to the batter until fully combined.
- Fold in the diced apples and finish stirring with a spatula.
- To make the streusel topping, place the brown sugar, flour, cinnamon, salt, and butter into a bowl. Use your fingers to pinch ingredients together until it resembles coarse crumbs. Mix in the pecans.
- Pour batter into the baking dish and spread it out evenly. Sprinkle the streusel over top. Bake for 50 minutes, or until a cake tester comes out clean. Allow to cool for 30 minutes.
- Make the espresso glaze by whisking together the powdered sugar, espresso and maple syrup until smooth. Store in the refrigerator until ready to use.
- Drizzle the glaze over the cake. Serve at room temperature.
Notes
This recipe calls for the use of room temperature eggs, butter and sour cream because they then form an emulsion that traps air. When baked in the oven the trapped air expands and creates a fluffy baked good.
The glaze creates enough to drizzle. If you like heavy drizzle, double the ingredients.
*2-3 apples should yield 2 cups of chopped apples – Honeycrisp is a great variety to use.
This coffee cakes looks really tasty & I appreciate your notes of the importance of ‘room temperature’ ingredients. Actually, explains why some of my baked products end up with a heavy texture as opposed to the fluffy baked outcome. Thanks for the tip!