Apple and Pecan Coffee Cake
Ingredients
- 3/4 cups (175 mL) milk
- 3/4 cups (175 mL) granulated sugar
- 1-1/4 tsp (6 mL) active dry yeast
- 1/2 cup (125 mL) sour cream
- 1/4 cup (60 mL) butter, melted
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) vanilla
- 1/4 tsp (1 mL) each ground cinnamon, nutmeg and cardamom
- 1 egg
- 1 egg yolk
- 1-1/2 cups (375 mL) all-purpose flour
- 1-1/4 cups (300 mL) pastry flour
- 3/4 cups (175 mL) chopped pecans or walnuts
- Topping:
- 3 apples, peeled, cored and cut into 1/4-inch/5 mm slices
- 2 tbsp (30 mL) melted butter
- 1/4 cup (60 mL) brown sugar
Preparation
Warm 1/4 cup/60 mL of the milk; pour into bowl of stand mixer.Mix in 1 tsp/5 mL of the sugar; sprinkle with yeast. Let sit until frothy, about 10 minutes. Whisk in remaining milk and sugar, sour cream, butter, salt, vanilla, cinnamon, nutmeg, cardamom, egg and yolk.
On slow speed with paddle, mix in all-purpose and pastry flours, scraping down sides once or twice; beat on medium until flour is incorporated and dough is elastic, 1 to 2 minutes. Scrape into greased bowl. Cover and let rise in warm place until doubled in volume, 1-1/2 to 2 hours. Stir pecans into dough. Scrape into greased tube pan; smooth top.
Topping: Arrange apples over dough; sprinkle with melted butter and brown sugar. Cover and let rise in warm place until doubled in volume, about 1 hour.
Bake in 375F/190C oven until skewer inserted in centre comes out clean, 45 to 50 minutes. Let cool in pan on rack.
Makes 12 to 16 servings.
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