Apple Anadama Coffee Cake

Apple Anadama Coffee Cake
Adapted from the Macrina Bakery and Cafe Cookbook

For the batter
1 cup all-purpose flour
1/2 cup semolina flour
1/2 cup fine whole-wheat flour (i.e. white whole wheat flour or whole wheat pastry flour)
1/4 cup cornmeal
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp kosher salt
8 tbsp (1 stick) unsalted butter, at room temperature
1/2 cup light brown sugar
1/3 cup molasses
3 eggs
1 tsp vanilla extract
2 Granny Smith apples, peeled and grated
2/3 cup buttermilk

For the topping:
2 tbsp unsalted butter, chilled
3 tbsp cornmeal
3 tbsp light brown sugar
1 tbsp all-purpose flour
1/3 cup pecans

1. Preheat oven to 325F. Grease a 9-inch square or round baking pan.

2. Combine flours, cornmeal, baking powder, baking soda, cinnamon, cloves, and salt in a medium bowl. Mix with a wooden spoon and set aside.

3. Place butter and brown sugar in the bowl of a stand mixer and using the paddle attachment, mix on medium speed for 5-8 min. The creamed butter will become smooth and pale in color.

4. In a medium bowl, combine molasses, eggs, and vanilla extract and mix with a whisk. With the stand mixer on low speed, slowly pour the molasses mixture into the creamed butter and mix with the paddle attachment for about 2 min. At first the batter will look like it's separating, but don't worry. Add the grated apples and continue mixing on low speed for 30 sec.

5. Remove bowl from stand mixer. Alternate adding small amounts of the flour mixture and the buttermilk to the bowl, mixing with a wooden spoon just until the batter comes together. Pour batter into the prepared baking pan and spread evenly. Set aside.

6. Place all topping ingredients in the bowl of a stand mixer and mix with paddle attachment on low speed for 1-2 min. The topping will become coarse and crumbly.

7. Spread topping evenly over coffee cake batter and bake for 40-45 minutes. Test center with a skewer. It will come out clean when the cake is finished. Let cool for 20 minutes on a wire rack, then run a sharp knife around the sides of the cake to release it from the baking pan. Invert pan to remove the coffee cake, then place it, topping side up, on a serving plate. Leftovers can be wrapped in plastic and stored at room temperature for up to 3 days.

Printed from Playing House