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Apple Butter Coffee Cake

Have a nice wedge!

Have a nice wedge!

I have crabapple trees in a common area near my house and I hate to see the fruit drop and rot! Starting last year, I gathered crabapples and made jelly. (2nd place winner at the NC State Fair in 2012!) Then I experimented with crabapple butter. Then I found that I can use the pulp leftover from the jelly making process to make the crabapple butter…even more efficient! Now, I need some way to use some of this crabapple butter. I can only use so much on toast, biscuits and peanut butter sandwiches. So, I came up with this coffee cake and it uses two cups of fruit butter! I’m calling the recipe “Apple Butter Coffee Cake” for wider appeal. Heck, you can even buy apple butter at the store and use it, but there’s something really satisfying about using foraged, free fruit! Either way, I hope you’ll give it a try and enjoy! (Before starting recipe, see update and amended recipe below!)

Crabapple Butter Coffee Cake

Crumb topped coffee cake with a layer of old fashioned crabapple butter in the middle. (You can substitute apple butter.)

For the crumble: ¼ c. King Arthur Unbleached All Purpose Flour

2 T. Granulated Sugar

1 T. Butter

Ingredients

Ingredients

For the batter:   2 c. King Arthur Unbleached All Purpose Flour

¾ c. granulated sugar

1-1/2 t. Baking Powder

1 stick (1/2 c.) Butter

1 whole egg, large

1 t. Pure Vanilla Extract

¾ c. milk, 1% (2% or whole milk are ok substitutes)

For the Filling:    2 c. Prepared, Homemade Crabapple Butter. (Homemade or purchased apple butter are ok substitutes.)

Assembly:  Preheat oven to 350F. Butter a 9” cake pan. Make the crumble by combining the ingredients and working the butter into the dry ingredients until crumbles form, about the size of small peas. Set aside.

Next, in a mixing bowl, combine all the dry ingredients for the batter and stir or whisk to combine. In the same manner you worked the butter into the crumble, work the stick of butter into the dry ingredients for the batter. A looser texture is okay here.

Batter, lightly combined

Batter, lightly combined

In a separate mixing bowl, combine the eggs, milk and vanilla. Whisk to combine well. Pour the wet ingredients into the dry ingredients and mix together until all the dry ingredients are just evenly moist, but do not overwork the batter.

Crabapple Butter filling

Crabapple Butter filling

Put half of the batter into the buttered cake pan and spread evenly. Put the crabapple or apple butter in a bowl and stir to make sure it is smooth. Spread the fruit butter evenly over the batter, leaving ¼” from perimeter edge. Top with remaining batter and spread evenly to cover. Distribute the crumb topping over the top.

Covered with more batter and crumbles added.

Covered with more batter and crumbles added.

Golden brown and delicious!

Golden brown and delicious!

Bake the coffee cake in the center of the oven for 45 to 55 minutes, until the crumbles are browned and a toothpick or skewer poke in the center of the cake does not quite come out clean.

Transfer to a cooling rack and cool to room temperature (or almost!). Serve with hot coffee and enjoy!

***UPDATE: I am entering this coffee cake in a competition sponsored by the King Arthur Flour Co. at the NC State Fair. After my test-bake, I decided to make some tweaks to the recipe. I added a little sour cream, hoping to keep the cake a little more moist. I doubled the amount of crumbles and added cinnamon to them. I also cut the apple butter in half. It just seemed like too much in the test cake. Here is the amended recipe:

 

Ready for competition.

Ready for competition.

Apple Butter Coffee Cake

Crumb topped coffee cake with a layer of old fashioned apple butter in the middle. (I like to use homemade crabapple butter!)

For the crumble: ½ c. King Arthur Unbleached All Purpose Flour

1 t. Ground Cinnamon

4 T. Granulated Sugar

3 T. Butter

For the batter:   2 c. King Arthur Unbleached All Purpose Flour

½  c. Granulated Sugar

¼ c.  Light Brown Sugar, packed

1-1/2 t. Baking Powder

1 stick (1/2 c.) Butter

1 Whole Egg, large

1 t. Pure Vanilla Extract

¾ c. Milk, any fat content is okay

1/3 c. Sour Cream

 

For the Filling:    1 c. Prepared Apple Butter. (Homemade crabapple is even better!)

 

Assembly:  Preheat oven to 350F. Butter a 9” cake pan. Make the crumble by combining the ingredients and working the butter into the dry ingredients with your fingers, a fork or a pastry blender until crumbles form, about the size of small peas. Set aside.

Next, in a mixing bowl, combine all the dry ingredients for the batter and stir or whisk to combine. In the same manner you worked the butter into the crumble, work the stick of butter into the dry ingredients for the batter. A looser texture is okay here.

In a separate mixing bowl, combine the eggs, milk, sour cream and vanilla. Whisk to combine well.  (You can get this much done the night before, cover, and refrigerate. Finish the process and bake in the morning.)

Pour the wet ingredients into the dry ingredients and mix together until all the dry ingredients are just evenly moist, but do not overwork the batter.

Put half of the batter into the buttered cake pan and spread evenly. Put the apple butter in a bowl and stir to make sure it is smooth. Spread the fruit butter evenly over the batter, leaving 1/2” from perimeter edge. Top with remaining batter and spread evenly to cover. Distribute the crumb topping over the top.

Revised recipe final product...ready for competition!

Revised recipe final product…ready for competition!

Bake the coffee cake in the center of the oven for 55 to 65 minutes, until the crumbles are browned and a toothpick or skewer poked in the center of the cake comes out clean. Transfer to a cooling rack. Serve warm or at room temperature. Enjoy! ***NOTE 10/27/13 UNFORTUNATELY, I DID NOT HAVE A WINNER THE BAKING CONTEST. JUDGES HAD FAVORABLE COMMENTS. THE ONLY NEGATIVE WAS “A LITTLE BIT DRY. IT WAS DEFINITELY MORE MOIST THAN THE TEST BAKE. IN FACT, ALL THE TWEAKS THAT I MADE WERE IMPROVEMENTS. ONE OF THE WINNERS WAS A “CINNAMON PECAN COFFEE CAKE”. HOW ORIGINAL/CREATIVE IS THAT?! I STAND BY MY RECIPE!

After the competition, I finally got to see it cut and try it myself! I'm happy with it!

After the competition, I finally got to see it cut and try it myself! I’m happy with it!

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One thought on “Apple Butter Coffee Cake

  1. Man, this sounds so delish! I love that you used foraged crabapples. The way you describe it sounds like a winner and clearly you were robbed! :)

    The only thing I could think of to add moisture is to add rum.

    Lyndi

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