Just in time to add a special touch to Easter morning, here’s a winner of a recipe from someone who may, in just a couple short weeks, be a winner herself.
The recipe is a cinnamon-kissed apple coffee cake, complete with a crumble topping and brown sugar glaze.
Its creator, Corina Ross-Cantu, is the first of the six contestants we’ll meet in upcoming Forum columns who are competing for the coveted title of 2010-2011 Dairy Ambassador, one of whom will be chosen to wear the crown by the Snohomish County Dairy Women at their annual Coronation Banquet on April 17.
Corina, daughter of Jeff Ross and Carleen Cantu, is a junior at Snohomish High School and lives in the Snohomish area.
Every morning at her job at Aerial Hot Air Balloons, she baked this cake and she says everyone thought it was delicious and so did she!
Now, thanks to Corina, when the time’s right this weekend, we can all hop out to the kitchen and make her:
Apple coffee cake
1cube plus 2 teaspoons unsalted butter, divided
11/2cups light brown sugar
2eggs
2cups flour
1teaspoon baking soda
1teaspoon cinnamon
1/2teaspoon salt
1cup sour cream
1teaspoon pure vanilla extract
2cups peeled, cored and chopped apples
Crumble topping:
1/2cup brown sugar
1/2cup flour
1/2teaspoon cinnamon
4tablespoons unsalted butter, softened
Brown sugar glaze:
1/2cup brown sugar
1/2teaspoon vanilla extract
2tablespoons water
Preheat the oven to 350 degrees. Lightly grease a 9-by-13-inch glass baking dish with the 2 teaspoons butter.
In a large bowl, cream together the remaining butter and brown sugar until light and fluffy. Add the eggs, 1 at a time, beating after the addition of each.
In a separate bowl or on a piece of parchment paper, sift together the flour, baking soda, cinnamon and salt; add to the egg mixture, alternating with the sour cream and vanilla. Fold in the apples and pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon and butter; mix until it resembles coarse crumbs. Sprinkle the topping over the batter and bake for 35 to 40 minutes, until golden brown.
Remove from the oven and let cool on a wire rack for at least 10 minutes, but do not let cake cool completely.
For the glaze, in a bowl, combine the brown sugar, vanilla and water and mix until smooth. While cake is still warm, drizzle it with the glaze and let harden slightly. Serve warm.
Makes one 9-by-13-inch cake.
The next Forum will appear in Monday’s Good Life section. Meanwhile, have a hippity-hoppity happy Easter!
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