My Favorite Fall Recipe
When I say this is the best ever, I’m not kidding. This cake is so amazing you’ll just dream about it. I’ll type it up here as I do a couple things differently.
Williams Sonoma’s Spiced Apple Coffee Cake
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tart cooking apples (Granny Smith or Braeburn), peeled, cored and cut into small cubes.
- 2 Tablespoons fresh orange, or lemon, or apple juice – I used fresh lemon
- 1/3 cup firmly packed light brown sugar
- 1 ½ teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 stick unsalted butter, at room temperature (I used salted)
- 8 ounces cream cheese, room temperature (I used Neufchatel)
- 1 ½ cups granulated sugar
- 1 teaspoon Mexican vanilla
- 2 extra large eggs
- ¾ cup confectioners’ sugar (I used 1 cup)
- 2 Tablespoons half and half
- ½ teaspoon Mexican vanilla
Preheat the oven to 350° F. Grease and flour a 9-inch square baking pan. I use very good baking pans cutting the baking time down significantly (15 minutes – hello!)
In a medium sized bowl, add the flour, baking powder and salt.
In a different medium sized bowl toss the apples and lemon juice. Add the brown sugar, cardamom and cinnamon and toss. Set aside.
In the bowl of your electric mixer fitted with the flat beater combine the butter, cream cheese, granulated sugar and vanilla and beat on medium speed till light and fluffy. Add the eggs one at a time beating well after each addition. Add the flour a little at a time till completely incorporated and smooth. Remove the bowl from your mixer and fold in the apple mixture till completely mixed in. Do not over-mix. Spoon the batter into the prepared pan and spread evenly.
Bake until the top is “golden brown” and a toothpick inserted into the center of the cakes comes out clean. When using really good bake ware, it took only 45 minutes. The WS recipe says 60 to 70 minutes which would have burnt my cake. Set your timer at 45 and watch it from there.
Transfer the pan to a wire rack and let cool for 5 minutes.
In the meantime, make the glaze. Add all the ingredients together and make a THIN glaze. Pour onto a cooled cake . Using the back of our spoon spread the glaze so it drips down the sides of the cake. Make sure it does pool in the crevices of the cake. Let it set till dry all over. Place on a plate and cover with clear plastic wrap till serving time.
I cut it into small wedges. If using a 9” square pan, cut into squares.