As much as I love summer fruit, fall baking is really my passion. Our weather here in Southern California has been spotty, with a few days of actual baking weather. Apples are popping up everywhere, especially on my tree in the backyard and if I don’t pick them, the squirrels will eat them all without hesitation.
Apples are so much fun to bake with because you can transform them into delicious baked treats such as; pies, tarts, cakes and cookies as well as holiday favorites like dumplings, caramel and candied apples and homemade apple sauce. If you are going to splurge on organic fruit, apples are worth it. Conventional apples are sprayed with pesticides to keep the bugs away, but if money is a concern, just wash them carefully.
I thought I would begin the season with a simple Apple Almond Coffeecake recipe. This coffeecake is light and airy and the almonds accentuate the apples in a rustic sort of way. I use three different flours in this recipe because it adds to the texture and flavor of the cake. Almond flour gives a light grainy feel and the buckwheat flour adds earthiness and depth. All purpose flour adds balance between the other flours and I think the combination makes this cake delicately magnificent – I hope you do too!
3 tart apples, any variety
2 tablespoons + 1/2 stick butter, melted + more for the pan
2 tablespoons organic sugar + 1/3 cup for the cake
3/4 cup all purpose flour
3/4 cup almond flour
3/4 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/3 cup brown sugar
1 large egg
1 teaspoon almond extract
1 cup sour cream or Greek yogurt
1/3 cup milk
1/3 cup slivered almonds
powdered sugar, optional
(Serves 12 Slices)
1. Preheat the oven to 350 degrees. Butter and cut a round of parchment or wax paper to fit in the bottom of the pan. Butter the top of the parchment.
2. Peel and dice the apples into chunks. In a saute pan, add the 2 tablespoons of butter, apples and 2 tablespoons of sugar. Over medium heat, saute the apples for 8 minutes or until the tips of the apples are lightly golden brown.
3. Turn off the heat and let the apples cool in the pan, while you make the cake.
4. In a stand mixer, combine the flours, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Mix for 1 minute, just to remove any lumps.
5. Add the 1/3 cup organic sugar and the brown sugar to the flour mixture. Mix again for 1 minute until combined.
6. Next, add the egg and the almond extract to the melted butter and whisk with a fork.
7. Then, add the egg mixture into the dry ingredients and mix on low for 2 minutes or until the batter looks slightly grainy.
8. Next, add the sour cream and milk and mix on low until just combined, about 1 minute. Do not over mix.
9. Remove the bowl and stir the batter with a rubber spatula to make sure it is all combined.
10. Add the batter to the prepared pan and smooth it out evenly on the top.
11. Spoon the apples over the top of the cake batter and sprinkle the almonds over the apples.
12. Put the cake in the oven to bake for 35-45 minutes, or until a toothpick comes out clean.
13. Remove the cake from the oven and let it cool in the pan for 1 hour.
14. With a table knife, loosen the cake around the perimeter and invert onto a clean plate.
15. Using a cake stand or platter, invert the cake again, apple side up.
16. Sprinkle the entire coffeecake with a light dusting of powdered sugar.
18. Slice the Apple Almond Coffeecake and serve on your favorite plates with coffee or tea. Enjoy!