Spring has finally sprung, and here I was, craving an apple coffee cake scented with cinnamon, nutmeg and vanilla. Not bad considering, I have a few apples that needed to be used. But this recipe I came up with screams leaves that turn red, cozy sweaters, pumpkins and all that other fun autumn stuff.
So what?! My apple and crème fraîche coffee cake is too good not to make year-round. Here’s the recipe!
Apple & Crème Fraîche Coffee Cake
Makes 1 loaf (8-10 slices)
- 40g cold butter, cubed
- 3 tbsps light brown sugar
- 2 tbsps oatmeal
- 1/2 tsp ground cinnamon
- pinch of nutmeg
- pinch of salt
- 2 tbsps chopped pecans
For the cake:
- 200g self-rising flour
- 1 large apple, peeled and finely chopped
- 125g crème fraîche
- 2 eggs
- 1 tsp vanilla extract
- 100g raw cane sugar
Preheat oven to 200C. Line a rectangular loaf pan with baking paper. In a bowl, mix the ingredients for the topping. In another bowl mix the flour and chopped apple. Whisk the crème fraîche, eggs, vanilla extract and raw cane sugar in a jug and gently fold through the dry ingredients. The batter will be thick. Divide the batter over the prepared baking pan and spread the crumb topping over the batter. Use the tip of a knife to push it a bit inward. Bake for approximately 40 minutes.