Holiday gatherings, and Thanksgiving especially, already require a lot of meal planning and cooking. With all the fuss surrounding the main meal, it is easy to overlook breakfast.
If you are hosting overnight guests, you’ll likely want to serve something special with the morning coffee. Do not be ashamed if you would rather not wake up before dawn to start cooking. Caramel apple coffee cake with its ribbon of apples coated in cinnamon and brown sugar is an impressive pastry you can make ahead and easily serve the next day.
The men in my dad’s family have a knack for baking. Family visits often include a pie, muffins, pancakes or — my favorite — a coffee cake to share. Just like my outdoorsy, handyman uncles, the pastries are rustic and practical. The hearty baked goods are made with whole wheat, sometimes even buckwheat, so every serving is wholesome and satisfying.
The other ingredient you are guaranteed to find in their baked goods is fruit. Thanks to the natural acid, adding fruit — such as peaches, berries, or apples — to these hearty pastries, creates an essential balance that lightens what might otherwise be a baked good with a very heavy feeling.
Growing up in the Tri-cities of Eastern Washington gave these six baking brothers the opportunity to experience every kind of fruit grown in our state. I assume they all spent some of their youth picking fruits and vegetables while saving to buy guitars, bikes, cars or motorcycles. If I’m wrong and they didn’t pick the fruit they would have at least enjoyed it in the form of my grandmother’s homemade jam.
This baking tradition continues in my kitchen. I often choose recipes that feature fresh fruit for the flavor, natural sweetness, and modest nutritional benefit. Homemade caramel apple coffee cake with its ribbon of caramelized cinnamon apples, has become one of my family’s favorites for extra special occasions in fall.
Hosts and guests this holiday season, follow the example of my dad and his brothers: Include a rustic homemade coffee cake in your breakfast plans. Hosts, you can make this special coffee cake the day before your guests arrive then serve it warm or room temperature for a no-fuss breakfast that will impress everyone.
Guests, you’ll be the recipient of a very warm welcome when you present this crumble topped delight along with the standard bottle of wine. I sure know which gift I prefer.
Rose McAvoy is a Lynnwood-based weight-loss lifestyle coach and recipe developer. She writes about weight loss and living healthy ever after at www.halfhersize.com. Email her at rose@halfhersize.com.
Caramel Apple Coffee Cake
Caramel apple coffee cake combines a classic recipe with a layer of brown sugar and cinnamon coated apples. The caramel drizzle is optional but highly recommended to make this coffee cake a brunch centerpiece. This flavorful quick bread is sure to become a recipe your family requests for special breakfasts, and perhaps a few desserts.
Each step is simple. Read through the recipe once, then work through the steps one at a time.
Prep: 40 minutes. Cook: 35 minutes. Serves: 9
Streusel topping
¼ cup brown sugar
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon butter, unsalted
¼ cup walnuts, minced
Salted caramel drizzle
½ cup packed cup brown sugar
¼ cup half-and-half
2 tablespoons butter, unsalted
½ teaspoon sea salt
Caramel apple filling
2 medium honey crisp apples, peeled and thinly sliced, approximately 2 cups
1 tablespoon lemon juice
2 tablespoons butter, unsalted
1 tablespoon flour
1 teaspoon cinnamon
½ teaspoon salt
3 tablespoons brown sugar
¼ cup walnuts, minced
Coffee cake
2 cups white whole wheat pastry flour
¾ cup sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs, lightly beaten
1 cup yogurt, plain, non-fat
For this recipe you will make the toppings and filling first then prepare the cake batter. This should ensure you have everything ready to go when it is time to assemble the cake for baking.
Streusel topping: Place all the ingredients into a medium bowl. Use a fork or your fingers to mash the butter into the mixture until it is the texture of wet sand. Set the mixture aside.
Salted caramel drizzle: In a medium sauce pan, heat the brown sugar, half and half, and butter over medium-high heat — reduce heat as needed to keep the mixture from bubbling. Stir gently with a whisk while the mixture cooks, continue cooking until the caramel thickens, about 5-7 minutes. Stir in the salt and cook for another 2 minutes so the caramel thickens enough to completely coat the back of a spoon. Remove from the heat and allow the caramel to cool below the point of burning, pour the sauce into a jar with a tight fitting lid and store in the refrigerator. Makes approximately ¾ cup salted caramel sauce.
Caramel apple filling: Toss the apple slices with the lemon juice. Melt the butter in a large skillet over medium-high heat. Toss the apple slices with the flour, cinnamon and salt then turn the coated slices into the warm butter. Cook the apple slices until they just begin to soften (about 3 minutes) then add the brown sugar. Cook for an additional 2-4 minutes until the brown sugar has begun to melt and bubble slightly. Remove from the heat, stir in the walnuts, then set aside.
Coffee cake: Preheat oven to 350 degrees then butter and flour an 8-by-8 inch metal baking pan — make sure it is well coated.
In a large mixing bowl, sift together flour, sugar, baking soda and salt.
In a medium mixing bowl whisk together the eggs and yogurt. Do not mix the liquid mixture into the dry until you are ready to assemble the coffee cake. When ready, stir the yogurt mixture into the flour mixture until the batter is a consistent texture. The batter will be airy and thick.
Spoon ½ the batter into the cake pan spreading into an even layer. Top with the cooked apple slices. Drop the remaining batter over the apples and smooth gently to create an even thickness. There may be a few apples showing, that is fine. Sprinkle the streusel mixture over the top.
Bake in the hot oven for 30-40 minutes. The cake is done when it has a firm crust and a tooth pick inserted in the center comes out with no raw batter. Allow the cake to cool completely before serving. Optional: Drizzle with the salted caramel sauce before serving.
Approximate nutrition
For 9 servings: 334 calories, 9.8g fat, 3.2g sat fat, 439mg sodium, 61g carbohydrates, 5g fiber, 37g sugar, 7g protein.
For 12 servings: 251 calories, 7g fat, 2.4g sat fat, 329mg sodium, 46g carbohydrates, 4g fiber, 28g sugar, 5g protein
Recipes adapted from: Oma’s Rhubarb Cake, AllRecipes.com Magazine Apr/May 2015
Better Homes and Gardens Cookbook, “Coffee Cake” published date unknown (1970s? my mom’s copy of the book has lost the first six pages)
Easy Caramel Sauce, Ree Drummond, Foodnetwork.com Read more at: http://www.foodnetwork.com/recipes/ree-drummond/easy-caramel-sauce-recipe.html?oc=linkback
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