eat make read

Ohh fall. I wish I could keep you around forever! The air is crisp, the market still has new things arriving—or at least a variety of fresh fruits and vegetables, and it’s cool enough to bake again. If you ask me, it doesn’t get better than that. This weekend I took advantage of all those things and whipped up these incredible apple crumb coffee cakes. They’re rich and streusely and oh-so-delicious.

And they’re easy. Bonus points! I’ve come to believe that the addition of sour cream makes the best coffee cake—it just adds such a rich, buttery flavor that I can’t resist. Once the streusel and batter have been made, you’ll fill cupcake tins about half way—I think you could probably go to about 3/4—and press the streusel into the batter. Then put them in the oven and wait for that scent to get your tummy rumbling.

That smell is just irresistible. Dang you delicious cakes! I couldn’t wait for them to cool and may have burned my tongue a little. But it was worth it. They’re moist and buttery, pierced with little bursts of apple that contrasts the richness of the batter nicely. And you can’t forget about the streusel… yuuu-uuuummm! They’re an indulgent breakfast, but whatevs— I think they’re worth it.

apple crumb coffee cakes
makes about 18
from november 2011 food and wine

streusel:
1 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut into small pieces

crumb cakes:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 stick (1/4 cup) cold unsalted butter, cut into small pieces
3/4 cup sour cream
1 large egg, beaten
1 large Granny Smith apple, peeled and finely diced

Preheat the oven to 350°.

1
Make the streusel:  In the bowl of a standing mixer fitted with the paddle, combine the flour with the brown sugar and salt. Add the butter pieces and mix at medium-low speed until the mixture resembles coarse meal; continue mixing the streusel until very small clumps form. Transfer the streusel to a large plate and refrigerate until it is well chilled, about 10 minutes.

2
Make the crumb cakes: Line 18 standard-size muffin cups with paper liners. Spray the liners with vegetable oil cooking spray. In the mixer bowl, combine the flour with the granulated sugar, salt, baking powder, baking soda and cinnamon. Add the butter pieces and beat at low speed until the mixture resembles coarse meal. Add the sour cream and beaten egg and beat until the batter is smooth. Add the diced apple and beat just until incorporated.

3
Fill the muffin cups halfway with the crumb cake batter. Press the streusel into clumps and sprinkle on top. Bake the crumb cakes in the center of the oven for about 25-30 minutes, until risen, golden and springy to the touch; rotate the pans halfway through baking. Let the crumb cakes cool slightly before serving.

The crumb cakes can be made 1 day ahead and kept in an airtight container. Rewarm before serving.