Cake

Apple-Pecan Coffee Cake

Apples add a layer of elegance. Pecan halves give crunch. And a drizzle of sweet sugary icing makes this cinnamon-scented fall coffee cake truly transcendent.

For the coffee cake

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

2 cups self-rising flour

1 cup sour cream

1 large apple

2 teaspoons fresh lemon juice

1/4 cup brown sugar

1/2 teaspoon cinnamon

For the topping

2 tablespoons flour

1/2 cup dark brown sugar, packed

1/4 cup unsalted butter

2 teaspoons ground cinnamon

1 1/2 cups pecan halves

1/2 cup raisins

For the icing

1/2 cup confectioners’ sugar

4 teaspoons milk

1/4 teaspoon vanilla extract

Heat oven to 350 degrees. Grease a 9- or 10-inch spring-form cake pan with butter. (You may also use a 9-inch square or 13-by-9-inch pan.) To make the cake: Cream sugar and butter in a large mixing bowl until light and fluffy. Beat in the eggs and vanilla. Add the 2 cups of flour alternately with the sour cream, beginning and ending with the flour and mixing well after each addition. Spread batter in greased pan.

Core the apple (no need to peel) and slice into 1/4 inch slices. Place in medium bowl. Sprinkle with lemon juice, brown sugar and cinnamon. Toss well to coat, and place apple slices in a circle around the top of the batter.

To make the topping: Pulse flour, brown sugar, butter and cinnamon in a food-processor bowl until mixture resembles coarse crumbs. Dump into a bowl, and stir in the pecan halves and raisins so that they are coated with the brown-sugar mixture. Sprinkle topping evenly on cake.

Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan on a wire rack for 30 minutes.

To make the icing: Mix confectioners’ sugar, milk and vanilla in a small bowl.

When cake is cool, remove the side of the spring-form pan, and place cake on a plate or stand. Drizzle with icing. Cut into wedges and serve warm. Makes 12 servings.

Per serving: 482 calories (47 percent from fat), 5 grams protein, 60 grams carbohydrates, 3 grams fiber, 26 grams fat (11 grams saturated), 75 milligrams cholesterol, 295 milligrams sodium.

Cake

Marion Cunningham’s Coffee Cake

1/2 pound (2 sticks) butter, room temperature

1 cup sugar

3 eggs

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup sour cream

5 teaspoons vanilla extract

Confectioners sugar for dusting cake (optional)

Heat oven to 350 degrees. Grease and flour a 10-inch tube pan or Bundt pan.

Put the butter in a large mixing bowl and beat for several seconds. Add the sugar and beat until smooth. Add the eggs and beat for 2 minutes, or until light and creamy. Put the flour, baking powder, baking soda and salt in a bowl and stir with a fork to blend well. Add the flour mixture to the butter mixture and beat until smooth. Add the sour cream and vanilla and mix well.

Spoon the batter into the pan. Bake for about 50 minutes, or until a straw comes out clean when inserted into the center. Remove from the oven and let rest for 5 minutes in the pan. Invert onto a rack and cool a little bit before slicing. Dust with confectioners sugar if desired. Serve warm. Makes 12 servings.

Per serving: 360 calories (52 percent from fat), 5 grams protein, 38 grams carbohydrates, 1 gram fiber, 21 grams fat (12 grams saturated), 103 milligrams cholesterol, 548 milligrams sodium.