Recipe: Apple coffee cake with apple cider glaze
Apple cider flavors the glaze for this spiced apple coffee cake. Debbie Arrington
With recent storms limiting outdoor activity, it was time to do some baking, but with what? I still had some Granny Smith apples from our late fall harvest (they keep for weeks in the fridge), lots of applesauce (from the same tree) plus the last little bit of apple cider from holiday celebrations.
All three variations of apple go into this rich, dense coffee cake studded with dried cranberries and chopped almonds. Apple cider flavors the quick glaze.
This triple apple coffee cake is great for breakfast, dessert or snacking in between. I used Granny Smiths in this recipe, but other firm cooking apples will work, too.
Triple apple coffee cake with apple cider glaze
Makes 8 servings
Ingredients:
1-1/2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground cloves
¾ cup dried cranberries or raisins
½ cup chopped almonds
¼ cup (½ stick) butter
1 cup brown sugar, packed
1 egg, beaten
1 cup applesauce
1 cup apple, peeled and finely chopped
For glaze:
¼ cup apple cider
1 cup powdered sugar
Instructions:
Preheat the oven to 350 degrees F.
In a medium bowl, sift together flour, baking powder, salt, cinnamon and cloves. Add dried cranberries or raisins and almonds to the flour mixture; set aside.
In a large bowl, cream together butter with brown sugar. Add egg. Stir in applesauce and chopped apple.
Gradually add flour mixture to apple mixture. Stir until relatively smooth (it will still be a little chunky).
Grease a 9-by-9-inch or 12-by-7-inch baking dish. Pour batter into the prepared dish.
Bake at 350 degrees for 45 to 50 minutes, or until golden brown and a toothpick inserted near the center comes out clean. Remove from the oven and let cool.
Prepare glaze. Warm cider in a medium saucepan over medium heat. Let cider reduce to about half. Remove the pan from heat. Sift powdered sugar and add to the pan, stirring constantly. Add a tablespoon more cider if needed. When glaze is desired consistency, drizzle over cake.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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