Friday, March 12, 2010

Apple Anadama Coffee Cake

Does this look like a chocolate cake or what?!

Apple Anadama Coffee Cake

Sorry to disappoint the chocoholics out there, but this beauty couldn't be further from chocolate. On the bright side, though, this apple-molasses crumb cake is a hearty, wholesome, moist, and flavorful way to start (or end) your day. It's actually a take on Anadama Bread, whose name has a funny story behind it. The bread has white flour, cornmeal, and molasses in it, and the cake uses similar ingredients but adds grated apples and a layer of streusel for texture.

If you're looking to vary your breakfast baking routine a bit, I recommend giving this well-kept secret a try. While the ingredient list is deceptively long, the recipe is relatively basic and low-maintenance (well, except for the inverting at the end, but klutzy Amy can't help you with that one). Anadama!

Apple Anadama Coffee Cake
Adapted from the Macrina Bakery and Cafe Cookbook
Printable Recipe

For the batter
1 cup all-purpose flour
1/2 cup semolina flour
1/2 cup fine whole-wheat flour (i.e. white whole wheat flour or whole wheat pastry flour)
1/4 cup cornmeal
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp kosher salt
8 tbsp (1 stick) unsalted butter at room temperature
1/2 cup light brown sugar
1/3 cup molasses
3 eggs
1 tsp vanilla extract
2 Granny Smith apples, peeled and grated
2/3 cup buttermilk

For the topping:
2 tbsp unsalted butter, chilled
3 tbsp cornmeal
3 tbsp light brown sugar
1 tbsp all-purpose flour
1/3 cup pecans

1. Preheat oven to 325F. Grease a 9-inch square or round baking pan.

2. Combine flours, cornmeal, baking powder, baking soda, cinnamon, cloves, and salt in a medium bowl. Mix with a wooden spoon and set aside.

3. Place butter and brown sugar in the bowl of a stand mixer and using the paddle attachment, mix on medium speed for 5-8 minutes. The creamed butter will become smooth and pale in color.

4. In a medium bowl, combine molasses, eggs, and vanilla extract and mix with a whisk. With the stand mixer on low speed, slowly pour the molasses mixture into the creamed butter and mix with the paddle attachment for about 2 min. At first the batter will look like it's separating, but don't worry. Add the grated apples and continue mixing on low speed for 30 sec.

5. Remove bowl from stand mixer. Alternate adding small amounts of the flour mixture and the buttermilk to the bowl, mixing with a wooden spoon just until the batter comes together. Pour batter into the prepared baking pan and spread evenly. Set aside.

6. Place all topping ingredients in the bowl of a stand mixer and mix with paddle attachment on low speed for 1-2 minutes. The topping will become coarse and crumbly.

7. Spread topping evenly over coffee cake batter and bake for 40-45 minutes. Test center with a skewer. It will come out clean when the cake is finished. Let cool for 20 minutes on a wire rack, then run a sharp knife around the sides of the cake to release it from the baking pan. Invert pan to remove the coffee cake, then place it, topping side up, on a serving plate. Leftovers can be wrapped in plastic and stored at room temperature for up to 3 days.


andi said...

what a PERFECT accompaniment to a sunday brunch~~actually, i could devour this anytime, anyday!!! mmmmm, comfort food!

grace said...

i'm GLAD it's not chocolate--this is much better. hello, crumb topping! ah, so many flours and grains, so little time. :)

Chelsea said...

oh my gosh! yum!!

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