Apple Coffee Cake with 5-Spice Ripple
Inspired by a recipe form Food and Home entertaining June 2004 with my own little twist. Can be served as a tea time treat or warm as a dessert with custard.
Apple Coffee Cake with 5-Spice Ripple
Inspired by a recipe form Food and Home entertaining June 2004 with my own little twist.
Ingredients
Apple Topping
- 4 apples peeled, cored and roughly chopped
- 15 ml demerara (or treacle) sugar
- 10 ml cinnamon
5-Spice Ripple
- 45 ml demerara (or treacle) sugar
- 50 g pecans finely chopped
- 15 ml 5-spice
Coffee Cake
- 150 g butter softened
- 150 g caster sugar
- 3 eggs
- 240 g flour
- 10 ml baking powder
- pinch of salt
- 80 ml fresh, hot espresso or 10ml instant coffee mixed with 80ml boiling water or 10ml instant coffee mixed with 80ml boiling water
Sour Cream Drizzle
- 100 g sour cream or creme fraiche
- 45 ml icing sugar or to taste
Instructions
Prepare the apple topping
- Mix all the topping ingredients and set aside
Prepare the ripple
- Mix all the ingredients together and set aside
For the cake
- Prepare a 20cm cake tin by greasing and lining the bottom of the tin with baking paper.
- Preheat the oven to 180°C.
- Using an electric beater, beat the butter and caster sugar to light and fluffy.
- One at a time, beat in each egg. Beat well between additions.
- Sift in the flour, baking powder and salt and fold in carefully.
- Fold in the coffee.
- Pour about ⅓ of the batter into the tin. Spread over the ripple and then add in the remaining batter. Top off the cake with the apples and spread evenly out. Do not mix at this stage to maintain the ripple layer.
- Bake for about an hour, until a skewer comes out clean. Remove from the oven and set aside to cool completely.
Prepare the sour cream drizzle
- Mix the sour cream and icing sugar and drizzle over the cooled cake.
