Sunday, May 9, 2010

Whipped Cream Streusel Coffee Cake with Apples

Serves 6

IMG_7228

No, not whipping cream or whip cream, but whipped cream. After the mother’s day family dinner last night I found myself with about 2 cups of leftover whipped cream from the pavlovas…so I invented this coffee cake recipe to deal with the excess, since we’re not the kind of people that eat many things a la mode. Did any other mothers make their own mother’s day breakfast this morning? I don’t mind. To me mother’s day is having time to do some of the things I love, hence a morning of cake baking. And this turned out to be delicious—the whole wheat flour gives it extra nuttiness, while the brown sugar imparts caramel overtones.

IMG_7227

Cake

2 eggs

1/4 C white sugar

1/4 C brown sugar

1 tsp vanilla

1 C whole wheat pastry flour

1/4 C white flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

2 C whipped heavy cream (mine was sweetened ever so slightly)

3 small apples, cored, peeled, thinly sliced

Streusel

4 Tbs butter

1/4 C brown sugar

6 Tbl walnuts or pecans

2 Tbl flour

2 Tbs cinnamon

Prepare apples and set aside.

IMG_7221

Combine streusel ingredients in the food processor and pulse until mixture resembles coarse crumbs.

For the cake: Beat eggs until fluffy and pale yellow. Add sugar and vanilla and beat another 2-3 minutes. Combine dry ingredients in a separate bowl. Alternately add dry ingredients and whipped cream, beating well after each addition.

Preheat oven to 350 degrees. Grease a 9-in round cake pan.

IMG_7222

Spread half of the cake batter in the pan, top with apples and half of streusel. Spread remaining batter over apples, top with remaining streusel.

IMG_7224

Bake for 30 minutes, until cake is golden and apples are soft.

IMG_7225

No comments:

Post a Comment