While we were talking Danish aebleskivers, I remembered another apple recipe from Denmark and Sweden: Apple Coffee Cake. Scandinavians love sweets and coffee cakes of all varieties and this one is very simple. The different touch on this one is pouring the sour cream around on the top. This Scandinavian coffee cake is served hot and is best served warm–straight from the oven. The browned sour cream topping creates an unusual spiral effect.
Apple Coffee Cake:
1 ½ cups flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ cup walnuts
1 large apple
1 egg
½ cup milk
3 tablespoons oil
½ cup sour cream
½ cup sugar
Peel and grate the apple in a food processor. Chop the nuts in processor coarsely.
Mix and flour, ½ cup sugar, baking powder, salt and cinnamon in large mixing bowl. Add the nuts, saving out a couple tablespoons for topping. Stir in the grated apple.
With hand whisk beat the egg. Then add the milk and oil. Blend and then fold into the apple mixture. Turn into a greased or silicone 9 inch round cake pan.
Spoon the sour cream over the top in a spiral fashion, leaving the center uncovered. Sprinkle the remaining ½ cup sugar over the top and scatter on the remaining nuts.
Bake at 400 degrees for 30 to 35 minutes. Let cool slightly before serving. Serve in wedges.
Makes 6 large servings.
Like most coffee cakes this one is best straight out of the oven. Now that we all have microwaves reheating a coffee cake is a breeze.
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