Apple coffeecake with cinnamon
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | + 2 Tbls. unsalted butter, |
| Softened | ||
| ¾ | cup | Sugar |
| 1 | teaspoon | Cinnamon |
| 1 | large | Egg |
| 2 | tablespoons | Sour cream |
| 1 | teaspoon | Vanilla |
| 1 | cup | Flour |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ⅛ | teaspoon | Salt |
| 2 | larges | (or 3 medium) tart apples |
| (Jonathan, Northern Spy or | ||
| Granny Smith) peeled, thinly | ||
| Sliced | ||
Directions
Put rack in center of oven & heat to 350. Butter 9" springform pan.
Mix ½ cup butter with ½ cup sugar, ½ tsp. cinnamon, egg, sour cream & vanilla with mixer or metal blade of food processor until smooth & light. Add flour, baking powder, baking soda & salt & mix just until combined. Transfer batter to pan. Smooth out with spatula. Arrange apple slices, overlapping, in a circle around outer edge, filling in center with slices tucked attractively into place to cover batter. Dot with remaining butter. Combine remaining ¼ cup sugar & ½ tsp. cinnamon. Sprinkle over apples. Bake until well browned & wooden pick inserted into center comes out clean, about 1 hour. Cool in pan for 10 minutes. Use knife to loosen cake from sides of pan & remove sides of pan. Serve warm. Can be made a day ahead & refrigerated once it is completely cooled, uncovered. Reheat, uncovered, in 350 oven until barely warm, not hot, about 10 minutes.
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