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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
A great year-round breakfast treat! Nothing like a warm piece coffeecake and a good cup of tea to get your morning going! 45 minutes 8 slices Ingredients 1 cup granulated sugar ½ cup butter, softened 1 tsp vanilla extract 2 large eggs ¼ tsp salt ¾ tsp baking powder 1 ½ cups all-purpose flour ------------------ 1 large Granny Smith apple 5 caramel candies, unwrapped chopped small ----------------- ½ cup brown sugar ½ cup chopped pecans 2 TBSP all-purpose lour 1 ½ TBSP butter, melted ----------------- 5 caramel candies, unwrapped ½ tsp milk Directions Preheat oven to 375. In a medium-size mixing bowl, mix together sugar, butter, and vanilla. Mix in the eggs. Gently add in the salt, powder and flour. Stir until well combined. Grease and flour a 9-inch round cake pan. Pour ¾ of the batter into the prepared pan and press flat with your fingers or the back of a spoon. Peel, quarter and thinly slice the apple. Place apple slices around the dough trying not to touch the sides of the pan. Sprinkle on the chopped caramel candies. Dallop the rest of the batter on top of the apples. Place in the oven for 10 minutes. Meanwhile, in a medium bowl, mix together the brown sugar, pecans, flour and butter. Using a fork, combine ingredients set aside. After 10 minutes, take the coffeecake out of the oven and sprinkle the crumb evenly on top of the coffee cake. Place back in the oven and continue to bake in for 30-35 minutes. Cake will be golden brown on the sides when done. Take out of the oven and let cool on a wire rack for 15 minutes. After 15 minutes, transfer to a cake pedestal or cake plate. In a small microwave-safe cup, add the caramels and milk. Microwave on high until melted. 30-45 seconds Stir, then drizzle on top of the cake. Cake may be served at any time.
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