Sunday, May 9, 2010

Whipped Cream Streusel Coffee Cake with Apples

Serves 6


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.



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


4 Tbs butter

1/4 C brown sugar

6 Tbl walnuts or pecans

2 Tbl flour

2 Tbs cinnamon

Prepare apples and set aside.


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.


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.


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


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