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caramelized APPLE chocolate nut coffee cake


A shimmer of caramelized apples baked within a gentle bath of brown sugar and butter.
What more can a chocolate, walnut and raisin coffee cake ask for?



The only way I can truly permit myself to indulge in such decadence...
is when at the very least I take fresh country air and watch others walk in the orchards ;o)




Kidding apart, apple orchards do bring the best in my baking abilities.
This time, I truly impressed myself...a real keeper for my apple cake repertoire.




Enjoying aging buildings surrounding the orchards reminded me of...
the priceless outings I look forward to every Autumn. 




Did I mention how I look forward to that warm slice of cake which beckoned.
A warm tea was just the perfect accompaniment to call it a perfect afternoon.




Share this cake with friends and hope there’s just a little piece left over for you to devour.
If not, just make sure you get enough apples to make yet another apple cake ;o)




Get ready to grab that quality chocolate, nuts and dried fruit out of the pantry.
Sour cream, butter and brown sugar are waiting to be smothered into decadence.



caramelized APPLE chocolate and nut 
coffee cake
No beater required
yields 10-12 servings

Printer version
INGREDIENTS:  
(American / Metric measures)

Cake batter: 
...DRY:
. 2 cups (200g) unbleached all-purpose flour
. 1/4 cup (55g) granulated sugar
. 1/4 cup (50g) brown sugar, packed
. 1 Tbsp. (15ml) ground cinnamon spice
. 1 Tbsp. (15ml) baking powder
. 1-1/2 tsps. (7.5ml) baking soda
. 1/4 tsp. (1.75ml) sea salt
. 1/2 cup (80g) walnuts, chopped
. 1/2 cup (80g) dried raisins
. 1/2 cup (100g)  bittersweet (65-70%) chocolate, coarsely chopped
...WET:
. 1/2 cup (125ml) vegetable oil (grape seed preferred)
. 1 cup (250ml) sour cream or Greek style yogurt, room temp.
. 4 large eggs, room temp.

Cake pan base:
.  8 tsps. (40ml) (dollops) unsalted butter
. 1/2 cup (110g) brown sugar, packed
. 4 large apples: a mix of sweet and tart 





PREPARATION:
Pre-heat the oven to 350F/180C/Gas4 
Position the rack on the 2nd level from the bottom 
Grease and flour a 10 inch (26cm) bundt cake pan with a little vegetable oil.   Dust the pan with some flour and then invert while tapping out the excess.  Set the cake pan aside. 

 Cake BATTER:
1. In a large bowl, sift the first 7 dry ingredients together.  Add the walnuts, raisins, and chocolate.  Toss everything to get coated.  
2. Make a well in the center of the bowl.  Pour in the oil, sour cream and eggs.   With a large spatula, give it a good fold and mix until everything is combined.  Set aside.
Cake pan base:
3. Place the 8 dollops of butter equally distant at the bottom of the bundt pan.  Sprinkle the brown sugar liberally over the butter.
4. Peel and core the apples.  Slice the first  two apples and scatter them onto the sugar.  Cube the remaining two apples and spread throughout.
5. Spoon the batter over the apples and lightly smoothen the surface.
6. Bake for 40 minutes or until knife comes out almost clean.  Remove the cake from the oven and let it rest for 15 minutes.  
7. With a thin spatula, gently nudge the cake from its sides.  Afterwards, transfer and invert the cake pan on a serving dish.   
. Serve warm or room temperature.  This cake is enjoyed best when it's fresh on the day it's baked.  Enjoy.



 
Obviously, there are tons of recipes for coffee cakes...
however, there’s always one that remains the charmed one.  
For myself, this one and my other Chocolate Streusel Goat Yogurt coffee cake 
are definitely down as my favourites so far.  
Grab those apples and get dessert going.  
If for nothing else, your home will smell terrific. 

Happy Canadian Thanksgiving.

Have a pleasant week and flavourful wishes,
Foodessa

Comments... ??? ... or suggestions ... write me :o)
Claudia at: foodessa [at] gmail [dot] com



Go HERE for more SWEET creations.



Please take note on how I bake and cook...
Here’s a 101 of sorts to make sure that there are no disappointments when trying my creations.  
Also...just so you know...feel free to increase the salt and sweet factor since I'm not high on either of them ;o)
. Use DRY cup measurements for...you guessed it...all DRY ingredients.
Anything DRY gets measured by spooning the overfilled ingredient (never shake the cup) and then level off with a flat edged tool.  Exception...Brown sugar should be packed in and leveled.
. Use LIQUID cup measurements for...all LIQUIDS that cannot be leveled like for example butter, yogurt...etc.  Measure the liquids at eye level to avoid overdoing what the recipe truly needs.
. OVENS are unfortunately not created equal.  Mine is so old that it has reached many degrees off it's norm.  It's really worth investing a few dollars to test yours with an appropriate oven thermometer.  You'd be surprised how many ovens I've heard about not being where they should have been.  Before you lose any more ingredients and much time preparing a new recipe...run to the store...you'll thank me later. 


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