Apple-Cinnamon-Cardamom Crumb-Bottom Coffee Cake

Apple-Cinnamon-Cardamom Crumb-Bottom Coffee Cake

Karri Perry|Blue Ribbon Favorites 

Makes two, 8-inch round coffee cakes

These coffee cakes have a buttery-caramel-pecan top, with a crumb bottom, filled with a delicious apple-cinnamon-cardamom dough.

Dough Ingredients:

2 1/4 tsp instant yeast - (I used Platinum Red Star brand in a packet)

1/2 cup warm (100-110 degree) water + 2 teaspoons granulated sugar

1 cup buttermilk-room temperature or slightly warmed

3 TBS Sugar

5 Tbs softened unsalted butter

3 1/2 - 4 cups all-purpose flour + a little extra for rolling

1/2 teaspoon salt

Coffee Cake Filling Ingredients:

4 Tablespoons soft unsalted butter

1/4 cup dark brown sugar

1/2 cup light brown sugar

2 teaspoons cinnamon

1/4 tsp salt

1 1/2 cups finely chopped and peeled apples(about 2 apples)

1 cup toasted chopped pecans (optional)

Crumb-Bottom Mixture: 

¼ cup granulated sugar

1/2 cup light brown sugar

1 cup all purpose flour

1/2 tsp salt

1/8 tsp almond extract

1/4 tsp ground cinnamon 

8 Tablespoons melted butter

Mix well, using a fork and a small bowl.  (Crumb topping when combined should resemble coarse sand, with pea-sized butter bits) (set aside)

Directions: 

Preheat oven to 350 degrees

Prepare pans: Butter two 8-inch round cake pans.

In the bottom of each pan, sprinkle 3 Tbs of sliced butter, sprinkle 2 Tablespoons of light brown sugar, and 1/4 cup of chopped pecans. Set aside.

Dough:

Make Yeast Mixture: using a bowl, add one packet or 2 1/4 tsp of instant-rise yeast.

1/2 cup of warm water-not hotter than 110 degrees

2 tsp granulated sugar

Give the mixture a little stir

Let yeast/water/sugar mixture sit for 3-5 minutes, yeast will begin to bubble.

In a stand mixer:

Add the salt and the sugar, room-temp buttermilk and softened butter, then add the yeast/water

Add 3 1/2 cups all-purpose flour, one cup at a time until a dough forms. Dough should be soft-but not sticky. If needed add 1/2 cup more flour to bring dough together.

Once combined, let the dough rest in a greased bowl, covered for 40 minutes to 1 hour.

Be sure the dough is resting in a warm, draft-free location.

After the dough has risen (doubled in size),

Turn the dough out onto a floured piece of parchment paper.

Roll the dough using a floured rolling pin.  

If the dough is sticky, add flour, a little at a time until the dough is workable.

Roll into a large 1/4 - 1/2 inch thick rectangle

About (9"x 12")

Coffee Cake filling:

Spread 4 Tablespoons of softened butter over the rolled dough using an off-set spatula.

Mix together the sugar, salt and spices. Sprinkle the butter with the sugar/cinnamon/cardamom/salt evenly. Add the prepared apple, and pecans if using -spread evenly over surface.

Roll up the dough into a log.  Use the floured parchment to help roll the log evenly.

Cut the log in half—for two coffee cakes. 

Cut each log-half into randomly sized 2-inch bits. Fill the prepared cake pan with the dough bits. Repeat for the second coffee cake.

Top the dough with half of the prepared crumb mixture in each pan.

Cover and let rise 30-45 minutes.

Bake in a preheated 350-degree oven on the middle rack

for 30-35 minutes or until the golden and puffed. 

Let cool for only 2 minutes and then quickly invert pans onto a large plate or platter to remove coffee cakes from the pan.  

• Important: do not leave coffee cakes in the pan to cool, or they will not release.

Let coffee cakes cool before serving.