Perfectly moist, spicy and flavorful, this apple coffee cake has a rich and tender crumb, perfect for breakfast, brunch, or dessert. The sweet vanilla glaze adds a touch of flavor, perfect with a big mug of coffee. Enjoy! Recipe source: Williams Sonoma Muffins Cookbook
Serves: Approximately 12 servings
1 and ¾ cups all-purpose flour
1 and ½ teaspoons baking powder
¼ teaspoon salt
3 tart cooking apples (Granny Smith, Braeburn, etc.) or 1lb total weight, peeled cored and coarsely chopped
2 Tablespoons freshly squeezed lemon juice
⅓ cup packed brown sugar
1 teaspoons cinnamon
1 teaspoon ground cardamom (don't have it? just double the cinnamon)
½ cup unsalted butter at room temperature
8 ounces cream cheese, at room temperature
1 and ½ cups granulated sugar
1 teaspoon vanilla extract
2 large eggs at room temperature
¾ cup powdered/confectioners sugar
2 Tablespoons milk or cream
½ teaspoon vanilla extract
Preheat oven to 350 degrees (F).
Prepare a 9x9 baking pan with cooking spray and parchment paper. Allow flaps of parchment to hang over the side of the pan to help with removal. Set aside.
In a small bowl, sift together flour, baking powder and salt.
In another bowl, toss chopped apples with lemon juice.
In a small bowl, whisk together brown sugar, cardamom and cinnamon. Pour over apples and stir to thoroughly coat. Set aside.
In a large bowl, combine butter, cream cheese and granulated sugar, and beat until light and fluffy. Add eggs, one at a time and beat each until fully incorporated. Add vanilla, and beat to combine.
Slowly add dry ingredients, beating until just incorporated. Don't overbeat.
Use a spatula to fold the apples into the batter.
Pour batter into prepared pan and spread evenly.
Bake until the top is golden brown, about 60-70 minutes.
Check done-ness with a cake tester or toothpick, it should come out clean. If cake gets too dark on top, you can cover it with foil for the last 15 minutes or so.
Allow to cool on a wire rack in the pan for 10 minutes.
Use parchment paper flaps to lift cake out of the pan, and place on a wire rack.
Place the wire rack and cake over a baking sheet or a piece of parchment paper before icing to catch drips.
Combine powdered sugar, milk and vanilla in a small bowl and whisk to combine. Add more milk a few drops at a time if necessary, to reach a smooth and pourable consistency.
Pour over warm cake.
Recipe by Lemon Sugar at http://lemon-sugar.com/2014/01/apple-cake.html/