Description
A recipe for Caramelized Apple Pecan Coffee Cake

Ingredients

• 3/4 cup coarsely chopped pecans, divided
  
• Cinnamon Streusel Topping
  
• 1/4 cup packed light brown sugar
  
• 1 teaspoon ground cinnamon
  
• 1/2 tablespoon unsalted butter, melted
  
• Apple Filling and Topping
  
• 1/4 cup granulated sugar
  
• 1 large Granny Smith apple, peeled, cored and cut into 3/8-inch dice
  
• 1/2 vanilla bean, split lengthwise, seeds scraped out
  
• Coffee Cake Batter
  
• 1 cup all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon baking soda
  
• 1/4 teaspoon ground cinnamon
  
• 1/8 teaspoon salt
  
• Pinch ground ginger
  
• Pinch ground cloves
  
• 1/3 cup plain whole yogurt
  
• 1/4 cup unsweetened applesauce
  
• 1/3 cup packed light brown sugar
  
• 1/3 cup granulated sugar
  
• 1 large egg
  
• 3 tablespoons unsalted butter, melted and cooled

Preparation
Prep time: 40 minutes | Cooking time: 1 hour 45 minutes

Preheat the oven to 350°F. Grease 9 x 1 1/2-inch round baking pan and set aside.

Spread pecans on baking sheet or jelly-roll pan and toast in oven until lightly browned, about 10 to 15 minutes. Set aside to cool.

Streusel Topping: In medium bowl, combine ight brown sugar and cinnamon. Stir in butter until well combined and mix in half of pecans. Set aside.

Apple Filling and Topping: In small heavy-bottomed saucepan, cook sugar over moderately low heat. Without stirring, shake pan to help sugar melt evenly, until melted and dark golden. Remove saucepan from heat and carefully add apples and vanilla bean pod and seeds (mixture will vigorously steam and caramel will harden). Cook mixture over moderate heat, shaking pan and stirring occasionally, until caramel is dissolved, liquid has evaporated and apples are tender but still hold their shape, about 10 to15 minutes. Discard vanilla bean pod. Spread apples on sheet pan to cool.

Coffee Cake Batter: In large bowl whisk together flour, baking powder, baking soda, cinnamon, salt, ginger and cloves. In another medium bowl, whisk together yogurt, applesauce, brown sugar, granulated sugar, egg and butter until smooth. Pour wet ingredients into dry mixture and mix until well combined with large spatula. Fold in half the cooled apple filling and remaining pecans and pour into prepared pan. Sprinkle with half the streusel and top with remaining apple filling. Sprinkle with remaining streusel and bake until toothpick inserted in center comes out clean, about 25 to 30 minutes. Let cool 20 minutes and cut into 8 wedges. Serve warm or at room temperature.

Perfect Pairing: Soft floral and spicy notes of coffees such as Starbucks Ubora Blend, Ethiopia Sidamo or Arabian Mocha Sanani accent the cake's apple tartness.

Nutrition
no information available

Serves
Makes 12 servings

Variations
no information available