Sunday, November 13, 2011

No words.

I'm very happy that I have functional brachium and antebrachium muscles that allow me to make this.

Caramel apple coffee cake
Adapted from Pioneer Woman, with original input on the caramel sauce

For the cake:
3/4 stick softened butter
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1/4 tsp cardamom
1/2 tsp vanilla
2 egg whites, whipped until stiff
1 apple, cored, peeled, and thinly sliced

For the streusel:
3/4 stick softened butter
3/4 cup brown sugar
1/3 cup flour, plus a little more if necessary
1/2 cup oats
1 tbsp cinnamon
Optional: 1/4 cup walnuts or pecans

For the caramel swirl:
1/2 cup sugar
2 tbsp water
3 tbsp butter
1/4 heavy cream or half-and-half
pinch salt
Optional: 1 tbsp liqueur, such as Calvados

First, make the caramel: Combine the sugar and water in a heavy saucepan. Heat to boiling, stirring constantly with a wooden spoon. Drop the heat to low and boil until the mixture is a rich amber color. Take the saucepan off the heat and stir in the butter. Add the half-and-half/heavy cream (and liqueur, if you're using it); the mixture will bubble vigorously. Continue to stir until the caramel is smooth. Set aside to cool while you make the cake.

Mix the dry ingredients for the cake together, and mix the milk and vanilla. Cream the butter and sugar. Alternately add flour and milk mixtures, beginning and ending with the flour mixture, and fold just until mixed. Gently fold in the egg whites. Pour the batter into a greased 9x9 cake pan. Pour the cooled caramel over the top and use a knife to swirl it in the batter. Layer the thin slices of apple on top of the cake.

To make the streusel, just combine all the ingredients until the mixture is made of large, pebble-like crumbs. Top the cake with the streusel. Bake at 350 for 40 to 45 minutes, and serve warm with coffee or tea!

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