Apple Coffee Cake
- 138 g Tree Top Low Moisture Apple 3/8” Dice
- 119.50 g Tree Top Apple Juice Concentrate (reconstituted with 592.5 g water)
- Juice of ½ lemon
- 3 g plus 9 g ground cinnamon
- 402 g granulated sugar
- 222 g butter, softened
- 200 g eggs
- 240 g sour cream
- 13 g vanilla extract
- 320 g all-purpose flour
- 4.60 g baking powder
- 4.60 g baking soda
- 111 g brown sugar
- 99 g pecans, chopped
Preheat oven to 350 F. Grease and flour a 10-inch tube pan.
Rehydrate apples in the Tree Top apple juice concentrate for at least 5 minutes. After rehydrating, drain and place in a large bowl and toss with the lemon juice and 3 g of the cinnamon.
In a large mixing bowl, cream the sugar and butter until fluffy. Beat in the eggs, sour cream and vanilla.
Sift together the flour, baking powder and baking soda. Fold into the sour cream mixture.
Stir in the apples. Pour half of this batter into the prepared pan.
In a small bowl, mix the remaining 9 g cinnamon, brown sugar and pecans. Sprinkle over the batter in the pan. Cover with the rest of the batter and smooth the top.
Bake for 1 hour 20 minutes, or until a skewer inserted into the cake comes out clean. Let cool in the pan for 10 minutes; turn out of pan onto a wire rack. Cool completely before cutting.
Yield: 15-20 servings