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Selasa, 09 September 2008

Apple Coffee Cake with a Cinnamon Swirl
A coffee cake is always a welcome treat with a cup of tea. Serve with a dollop of vanilla flavoured yogurt on the side and a dusting of cinnamon and icing sugar. Delicious!Makes 16 slices
1/2 cup (125 mL) light brown sugar1/2 cup (125 mL) peeled and very finely chopped BC brand apple2 tbsp. (30 mL) all purpose flour1/2 tsp. (2 mL) cinnamon 2 1/4 cups (550 mL) all purpose flour2 tsp. (10 mL) baking powder1 1/2 tsp. (7 mL) baking soda1/2 cup (125 mL) unsalted butter1 cup (250 mL) granulated sugar3 eggs1 tsp. (5 mL) vanilla1/2 cup (125 mL) sour cream
Preheat oven to 350°F (180°C). Generously grease a 10 inch (25 cm) bundt cake pan or tube pan. Lightly flour, shaking out excess and set aside. Combine brown sugar, apple, 2 tablespoons (30 mL) flour and cinnamon in a small bowl. Stir to blend. Set aside. Combine 2 1/4; cups (550 mL) flour, baking powder and baking soda in a bowl. Stir to blend. Set aside. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Beat in eggs, one at a time until creamy. Add vanilla. Alternately beat in flour mixture with sour cream until blended. Spoon half the batter into prepared pan. Sprinkle with half the apple mixture. Spoon remaining batter over apple filling, spreading to make an even layer. Swirl batter with a knife to create a marble pattern. Bake in the centre of the preheated oven for 45 minutes or until a cake tester comes out almost clean. Remove and cool for 10 minutes in pan before turning out and cooling completely. Dust with icing sugar and cinnamon and serve with vanilla flavoured yogurt on the side, if you wish.
Per Serving:241.5 calories31.5 grams carbohydrates (57%)2.9 grams protein (5%)10.2 grams fat (38%)

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