Apple Ginger And Hazelnut Coffee Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Adapted from the Farmhouse Christmas Cookbook. Ingredients:
1/3 cup dried cherries (i used cherry flavored dried cranberries) |
1/3 cup dark rum |
1/4 cup butter, softened |
1 1/2 cups brown sugar, packed |
1 egg |
1 tbsp freshly grated ginger |
2 1/3 cups flour |
2 tsp ground ginger |
1 tsp baking soda |
1 tsp salt |
3 cups peeled and diced apples (2 large) |
1 cup sour cream |
topping |
1/3 cup brown sugar |
1 tsp ground ginger |
1/2 cup toasted hazelnuts, coarsley chopped |
Directions:
1. Soak dried cherries in rum for at least 20 minutes.
2. Beat butter and brown sugar. Add egg and fresh ginger and blend until mixed.
3. Sift together the flour, 2 tsp ground ginger, baking soda, and salt. Stir into butter mixture. Stir in diced apple, cherries and rum, and sour cream. Mix until well incorporated.
4. Spread batter in a greased 9 x 13 pan.
5. Stir together topping ingredients and sprinkle over batter.
6. Bake for 40 minutes at 350F, or until a toothpick inserted in the middle comes out clean. Cool and cut into squares.
|
|