Ahh, this is the kind of coffee cake I’ve always dreamed about eating! Light and moist, not too sweet, and with some texture on the top. It is marvelous!
I should also mention that I make this cake with sourdough starter discard! YES! no more throwing away your starter discard. If you don’t have sourdough starter “discard” then by all means, sour cream or yogurt would work heavenly here as well! However, I highly recommend the starter discard because I firmly believe that funky, fruity, smelly starter really helped achieve that UMPH in this lovely cake 🙂
About sourdough starter/ starter discard:
If you’re not sure what sourdough starter is- allow me to explain (even though I’m no professional he he). Sourdough starter is simply a combination of warm water, and flour. It is mixed together, then placed in a large enough jar to ferment in the course of about a week. Everyday that week, the starter rises overnight (ferments) and requires “feeding” which means you “throw away” about half of what has risen and then feed it with more warm water and flour. Now, I HATE throwing away food…it hurts…so when I found out there’s actually a way to use that “discard” I was very pleased! And let me tell ya, it’s GOLD :). You can actually use that “discard” to make a lot of delicious baked treats! Pancakes, waffles, pizza, heck…even bread! I used this sourdough starter recipe in case you’re interested in making some of this gold too!
1 packet instant apple cinnamon oatmeal (can sub for 1/3 cup rolled oats or an extra 1/3 cup nuts)
1/3 cup pecans or nuts of choice
For the coffee cake:
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cups white granulated sugar
1 cup starter discard (or sour cream/ yogurt)
2 tablespoons melted butter
3 tablespoons canola oil
Preheat the oven to 350 degrees F and grease your round pan (I used a springform pan but a 9×9 works) with butter and dust with flour (to prevent cake from sticking).
Melt the butter in a small saucepan then add brown sugar, maple syrup, instant oatmeal, and salt. Pour the caramel to the bottom of the buttered pan then sprinkle with nuts. Set it aside while working on the cake batter.
In a medium sized bowl mix together the flour, baking soda, and salt together. Add the rest of the ingredients – sugar, starter, egg, melted butter (cooled), and oil. Mix until everything is just combined. The batter will be slightly sticky and thick.
Spoon the batter by spoonfuls on top of the caramel until you’ve spooned it all then spread it evenly with a spatula or the back of a spoon.
Bake it in the oven for 20 -25 minutes until it has set and an inserted toothpick comes out clean. Let it sit on a cooling rack for 5 minutes.
Loosen edges of cake with a knife and invert a large platter over the cake. Using hot pads, grasp edges of cake pan and flip over. Remove pan and spoon any topping in pan back onto cake.
Let cool 5-10 minutes before serving. It’s best eaten the day of but can be left in the fridge for a couple days or the fridge for a couple weeks. Simply pop it in the microwave and heat up 10 seconds or so.
Hands up if you want the recipe for the easiest, coziest, summer dessert! Warm apples with a luscious caramel sauce on a bed of buttery flaky crust.
Top it off with some vanilla ice cream, or eat it warm. It’s sure to please any crowd!
Please note- If you prefer store bought pie dough- that works perfectly fine! However, I’d still bake the crust before putting the filling inside. This is not a traditional pie or tart recipe since the filling and crust are baked before the crumb topping but I promise it’s delicious!
Start by preheating the oven to 450 degrees F and making the crust.
Mix the flour and salt together, then add the cold cubes of butter, and vegetable shortening and mix everything together with a pastry cutter or fork until you have pea sized pieces in the dough.
Add the cold water and mix with your hands until you form a the dough. Add extra flour if the dough is too sticky or extra water if the dough is too stiff.
Cut the dough into 2 equal pieces and save one half in a plastic bag in the freezer! You can use it for another time or use it to make empanadas 🙂
Roll the dough into a circle and place it on a pie dish. Create tiny holes with a fork so the dough doesn’t bubble up too much.
Bake the crust for 16 minutes- it should be golden in color.
For the filling:
Grab a frying pan and melt the butter at medium high heat, add the apples and brown them up, add the cinnamon, sugar, salt, corn starch, and milk and mix everything together. The apples will soften up and the sauce will get nice and thick and caramel like.
Turn off the heat, and pour the apple filling onto the prepared crust.
For the crumble topping:
Mix all of the crumble ingredients together until it forms a crumbly dough. Then pour it on top of the tart.
Bake the tart for 16 minutes or until the top is golden brown, and the crumble topping is cooked through.
Allow the tart to cool 15 minutes, then slice and serve with vanilla ice cream! It stores well in the fridge for 5-6 days.
This pizza crust is so divine! I’ve made this crust so many times for years, and it never gets old. It’s the perfect flavor, and has the perfect texture- crisp and chewy. It’s also super versatile, and you can even use it to make empanadas, pretzels, bread sticks, or even calzone’s! For a healthy twist you can make it with whole wheat flour or both whole wheat and all purpose flour. You can bake it as you would in a pizza oven or a traditional oven, and i’ve provided instructions on how to do so below. Also make sure to check out my delicious Pork Tenderloin Pizza recipe it’s my picky eater husband’s favorite! 🙂
3 Cups (384 grams) Whole Wheat or All Purpose Flour
2 Teaspoons Kosher Salt
3 Tablespoons Olive Oil
Preparing the dough:
Start by activating your yeast. Mix 2 1/4 Teaspoons of Dry Active yeast (or 1 packet) with the sugar, then add in the water and let it sit for 5 minutes.
Meanwhile, ( I use my Kitchen Aid mixer with the hook attachment but you can use a bowl and knead with your hands) mix 2 cups of flour, salt, oil, and the warm yeast water and mix until a sticky dough forms, then slowly add in the 3rd cup of flour.
Knead or mix just until it forms a dough. If the dough is too dry you can incorporate a little bit of warm water (it will be a sticky dough).
In a medium bowl drizzle a little bit of oil and place the dough on top and cover it with plastic wrap or a damp towel. Let it rise for 2 hours.
On a floured surface knead the dough 10 times until it springs back when you sink your finger into it.
Place it back into the bowl for another 10 minutes or put it in the fridge until you are ready to use it.
You can make two 12 inch pizzas or one 24 inch pizza! It also depends on the thickness you prefer.
Take the dough out of the fridge at least 30 minutes prior to baking.
Baking The Pizza:
Preheat the oven to 500 Degrees F and place your pizza pan ( I use a rectangle cookie sheet) in the oven (this allows the pan to get nice and hot for the ultimate crust!)
On a silicone baking mat or parchment paper roll out your pizza dough and top it with your favorite toppings!
Carefully open the oven ( it will be very hot so use oven mitts).
Pull out the oven rack with the pizza pan and place the pizza on top (yes, the silicone mat or parchment paper will be under the pizza itself and on top of the pan while baking).
Bake the pizza for about 8-10 minutes depending on the thickness of the crust.
Carefully transfer the pizza onto a cutting board and slice it with a pizza cutter and enjoy!
This is such a wonderful bread – it smells like the holidays there’s no doubt about that but it’s special all year round. I am sitting here on a cozy, rainy, spring morning sipping on my coffee and enjoying the perfect slice as we speak. It makes you happy, it tastes nostalgic, it’s delightful. Go ahead make this delicacy for your perfect cozy morning, afternoon treat, or just because ;).