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March 2012

Sour Cream Apple Crumble Coffee Cake

Apple Crumble Coffe Cake square

 

This rich, moist coffee cake is quick to make and also works well peaches, apricots, and even frozen blueberries. 

Download Sour Cream Apple Crumble Coffee Cake recipe

Streusel Topping

½ cup flour

½ cup brown sugar 

2 tablespoons sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

Pinch of salt

4 tablespoons unsalted butter, at room temperature

¼ cup chopped nuts (optional)

 

Coffee Cake

2 cups flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup sugar

8 tablespoons unsalted butter, at room temperature

2 eggs

¾ cup sour cream

1 teaspoon vanilla

1-2 medium sized apples, peeled, cored and diced

 

Streusel Topping:

Mix flour, sugars, spices and salt in the bowl of food processor or Cuisinart Mini-prep and pulse to combine. Add butter and pulse just to combine. Add nuts and pulse 3-4 times; set mixture aside.

Coffee Cake:

1. Preheat oven to 350 degrees F and adjust oven rack to center position. Grease and flour and 9” square pan, or springform pan.

2. Combine flour, baking powder, baking soda and salt in a medium bowl; set aside.

3. Beat the butter for 1 minute in the bowl of an electric mixer on medium speed. Gradually add the 1 cup sugar and beat on medium high speed for 3 minutes. Add eggs, one at a time, and beat for about 20 seconds eggs. Add vanilla and beat for 10 seconds.

4. Remove bowl from mixer stand and add 1/3 of the flour mixture and 1/3 of the sour cream and stir with a rubber spatula until combined. Repeat twice, being careful not to overbeat mixture.

5. Spread batter into prepared pan. Scatted diced apples over top over batter. Sprinkle streusel topping over apples, pinching pieces together to form small clumps.

6. Bake for 35-45 minutes, until firm to the touch and a cake tester inserted in the center comes out clean.

Apple Crumble Coffe Cake batter
Apple Crumble Coffe Cake apples
Apple Crumble Coffe Cake topping
Apple Crumble Coffe Cake baked


Fresh Georgia Peach Jam

Peach jam1

There really is nothing like a Georgia Peach and they are arguably the sweetest and tastiest grown anywhere in the world. Georgia ranks third nationally in acreage devoted to peaches (with 11,500 acres in 2006) and in production (behind California and South Carolina). Fresh Georgia peaches are available only 16 weeks each year, from mid-May to August. Georgia enjoys important production and marketing advantages, primarily its proximity to eastern markets and favorable prices because of early harvests and high-quality fruit production. I love to make big batches of peach jam when they’re in peak season. It's worth purchasing a canning kit which usually includes wide mouth funnel, magnetic lid lifter, vinyl coated jar lifter, jar wrench & vinyl coated tong. You can find them online for about $10 at http://thekitchenstore.com/homecanningkit.html

Download Fresh Georgia Peach Jam recipe

Fresh Peach Jam with Bourbon 

6 cups peaches (about 3 lbs) , washed, pitted, and chopped (peeled is optional)

1 ¾ cup packed light brown sugar

6 T lemon juice

¼ cup bourbon

1 ½ cups sugar

1 package powdered pectin

1.    Combine peaches with brown sugar, bourbon and lemon juice and let sit on the counter overnight, covered.

2.   Transfer peach mixture to a large non-reactive saucepan. Bring to a boil. Cover and reduce heat and simmer for 15 minutes, stirring occasionally. Remove lid, add granulated sugar and cook rapidly, constantly stirring until it reaches 220 degrees on a thermometer. Remove pan from heat and stir in pectin, return and boil for 2 minutes more. Ladle into hot jars and seal according to canning jar directions

Peach jam pan
Peach jam ladle 
Peach jam jars 


Peach jam lids