yumyumyummers

apple cognac coffee cake

In baking, culinary experiments, desserts, snacks, sweet treats on 10.23.11 at 1:29 pm

can i get a little cognac with that coffee cake? so it’s a bit of an odd flavour combo that scored some brownie points (um, coffee cake points?) with the sunday afternoon tea crowd. it’s a cute story of how it all came together…

with apple season in full-swing this autumn, crab apples were a-plenty in mom & dad’s backyard. the solution: apple cinnamon coffee cake. so what about the cognac, you ask? well, i took a quick look at the recipe card from mom’s recipe box that weekend and quickly noticed the absence of coffee in the ingredients list for apple cinnamon coffee cake. ok, perhaps one could argue that coffee cake is simply a cake that you eat while sipping on a warm cup of ‘joe. <nod> or, you could take it quite literally like i did and gawk at the missing ingredient of coffee in the coffee cake. so i thought i’d throw in some good ol’ coffee grinds into the cake batter… and a shot of cognac for good measure.

here’s how…

pre-heat oven to 350F

the cake batter:
whisk together the following ingredients into a smooth, creamy batter:
– 1/2 cup unsalted butter
– 2 eggs
– 1 cup sugar
– 1 tsp pure vanilla
– 1 cup light sour cream

add the following dry ingredients to the creamy batter:
– 2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp baking powder
– dash of salt

the apples:
whisk 2 cups crab apples (peeled, cored, chopped) into the cake batter

the coffee
– add 1 heaping tbsp coffee grinds into cake batter
– stir until combined well

the cognac
– drizzle 1 shot of cognac (1 oz) into cake batter (optional)
– stir until combined well

the topping:
in a separate prep bowl, mix together the following ingredients until combined well:
– 2 tsp all-purpose flour
– 2/3 cup brown sugar
– 1 tsp ground cinnamon
– 2 tbsp unsalted butter (melted)

prep the pans:
– lightly grease the inside of two baking loaf pans w/ unsalted butter, using a pastry brush
– pour cake batter evenly into the pans
– sprinkle the cinnamon-brown sugar topping over the batter


bake the cake:
– place both baking pans in the oven and bake the cakes at 350F for approx 40min
– remove from oven. set aside on rack to cool before cutting the cake.


food styling:
– for afternoon tea, this coffee cake pairs nicely w/ hazelnut lattes or earl grey tea
– works well as an after-dinner dessert, served warm w/ a scoop of french vanilla frozen yogurt

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  1. Okay, honestly I had no idea that you could eat crab apples. I used to play with them all the time as a kid, but thought they were one of those inedible fruits. Learn something new everyday…I’m a huge fan of coffee cakes and now I have another recipe to add to my breakfast file. :) (Just happen to have some cognac on hand too!)

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  2. Well, you know cognac isn’t optional for me. Love this!

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  3. There is never anything wrong with include an adult libation in a recipe and I try to do it as much as possible. Coffee cakes hold a special place for me and this sounds delightful!

    One of my favorite breakfasts that incorporates alcohol is this waffle recipe that using Sherry dating back in 1927: http://sports-glutton.com/2011/01/18/bacon-waffles-w-sherry-syrup/

    Cheers!

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  4. Oh how I love coffee cakes…especially when cognac is involved. Yum!

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