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  • caramelized APPLE chocolate nuts coffee cake

    1 vote
    caramelized APPLE chocolate nuts coffee cake
    Servings: 8
    by Foodessa
    345 recipes
    >
    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? For a dedicated post...refer here: http://www.foodessa.com/2013/10/caramelized-apple-chocolate-nut-coffee.html

    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) unsalted butter
    • . 1/2 cup (110g) brown sugar, packed
    • . 4 large apples: a mix of sweet and tart

    Directions

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

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