This month’s Food Network Canada Cooking Club Challenge was Anna Olson’s Sour Cream Apple “coffee” Cake (named because it’s a cake you might serve with coffee, not because it has coffee as an ingredient). I was excited to try this as I really love cakes made with either yoghurt or sour cream – helps them to stay moist without a ton of oil or butter – but I couldn’t face the thought of making a whole cake.
Since I owe my colleagues big time for being wonderfully supportive over the last month (yearbook deadlines, grad school paper amongst the things that made the last little while very stressful), I figured what better way than to make them a sweet treat and bring it in on a Monday morning. I turned this into cupcakes – it made 12 rather large ones – and they were gone by morning recess (9.25!). Neil and I tested one as a dessert one night and then he ate one for breakfast later in the week (that was also gone before I had finished making my coffee!). I think you could safely say they were a hit.
They’re not the prettiest – all the apple slices kinda slid off because I probably filled them too full in the paper cups but if I had used slightly less batter, the apples would have stayed put – but amazingly moist and tasty without being overly sweet. I loved the little surprise of the streusely crumbly walnuts in the middle of the cake. They were excellent heated up in the microwave for about 30 seconds!
Get the recipe for Anna Olson’s Sour Cream Apple Coffee Cake here.
**** I used muffin tins and it made 12 large sized ones. It seems an 8″ cake tin is too small for this amount of batter so perhaps use a 9″ springform pan with a baking sheet underneath to be sure)I would definitely make these again and it has inspired me to check out some more sour cream/ yoghurt cakes, like this one over at Gourmeted!