I have been a subscriber of Southern Living magazine for years.  Yes, I am also crazy for the cuisine of the American South, too!!!  When I saw all the marvelous apple dessert recipes in their September 2012 edition, I told myself that I not only had to make some of them, but I also had to share them with my readers.

Since one of my closest Brazilian friends asked me several months ago to publish an apple cake recipe and I finally found one that really caught my eye, I decided to make this specific one: the Caramel Apple Coffee Cake, which I have renamed (as you can see below) after making a few special modifications.

Although I love apples, in most of Brazil we don’t have an abundance of desserts made from this fruit.  However, a few apple desserts can be found in Southern Brazil since this is a region whose cuisine was significantly influenced by German settlers, and whose cooler climate is more favorable for cultivating apple trees.

I am telling you, this cake reminded me so much of the Southern Brazilian coffee cakes I enjoyed in their Cafés Coloniais** years ago. The presence of the apples as well as the streusel seem very German to me (and Southern Brazilian too).   I love the contrast between the crunchiness of the streusel and the tenderness of the apples as well as sweetness of the caramel against the neutral background of the batter.  This is the PER-FECT coffee cake…

I do hope that you enjoy this culinary jewel as much as I did (Oh boy, and did I ever…).

See you in the kitchen in a minute.   And don’t forget to serve this cake with a good cup of coffee!

xx

** Café Colonial (lit. “colonial breakfast”) traditionally consists of a full table overflowing with assorted breads and coffee cakes, butter, cheeses, jams, sausage, milk, hot cocoa, cookies, and honey, among other delicacies.  The majority of the items are artisan-crafted and homemade.  This meal can be enjoyed at any time of day, and is typical of the cities in Southern Brazil colonized by German immigrants.

Caramel Apple Streusel Cake

(Segments: From My Table To Yours and Brazilian Inspired as well)

Yield: 8-10 servings

For the Batter

Ingredients:

2 tablespoons unsalted butter

3 large Granny Smith apples (cored, peeled, and sliced)

Streusel Topping (recipe follows)

Caramel Sauce (recipe follows)

1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs, at room temperature

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup milk

2 teaspoons pure vanilla extract

Directions:

Preheat oven to 350° F (About 180° C). Grease and flour a 9-in (22.5 cm) springform pan. Reserve.

Melt 2 Tbsp. butter in a large skillet over medium-high heat; add the apples; sauté for 5 minutes or until softened.  Remove from heat; cool completely (about 30 minutes).

Meanwhile, prepare the Streusel Topping and Caramel Sauce. Reserve 1/2 cup Caramel Sauce to drizzle the cake with just before serving.

 

At medium speed, beat the butter with an electric mixer until creamy; gradually add sugar, beating well.  Add eggs, one at a time, beating after each addition until well blended. In a separate bowl, combine flour, baking powder, and salt.  Beginning and ending with this flour mixture, add to the butter mixture alternately with the milk, beating at low speed until well blended after each addition. Stir in the vanilla.

Pour batter into the prepared pan, top with apples, drizzle with 1/2 cup Caramel Sauce; then, sprinkle with Streusel Topping.

 

If using a dark, coated springform pan, bake at 325° for 45 minutes (if using a noncoated shiny springform pan, bake at 350° for 45 minutes). After these 45 minutes, cover loosely with aluminum foil in order to prevent excessive browning; bake for additional 25 to 30 minutes or until center is set (note: wooden toothpick will not come out clean due to the caramel).

 Cool in pan on a wire rack for 30 minutes; remove the sides of the pan.  Then let cool completely on wire rack (about 1 1/2 hours).  Drizzle with 1/2 cup Caramel Sauce and serve.

For the Streusel Topping

Ingredients:

1-1/2 cups all-purpose flour

1 cup pecans, chopped

1/2 cup unsalted butter, melted

1/2 cup firmly packed light brown sugar

1/4 cup granulated sugar

1-1/2 teaspoons ground cinnamon

1/8 teaspoon ground nutmeg**

1 teaspoon pure vanilla extract**

1/4 teaspoon salt

** These ingredients are not part of the original recipe. They were added by me.

Directions:

Stir together all the ingredients until blended.  Let stand for 30 minutes or until firm enough to crumble into small pieces.

For the Caramel Sauce

Ingredients:

1 cup firmly packed light brown sugar

1/2 cup unsalted butter, softened

1/4 cup heavy whipping cream

1/4 cup honey

1/2 teaspoon pure vanilla extract**

** This ingredient is not part of the original recipe. It was added by me.

Directions:

In a medium saucepan over medium-high heat, bring brown sugar, butter, whipping cream, and honey to a boil , stirring constantly. Let boil, stirring constantly, for 2 minutes. Remove from heat, add the vanilla, stir, and let cool for 15 minutes before serving.

This can be stored in an airtight container in the refrigerator for up to 1 week. In order to reheat, microwave at high power for 10 to 15 seconds or just until warm; stir until smooth.

Note: Recipe based on the ‘Caramel Apple Coffee Cake’ recipe from Southern Living Magazine – September 2012 edition. To see the original recipe, please click on Caramel Apple Coffee Cake.

____________________________________________________________________________________________________

Receita em Português:

 

Bolo de Maça com Calda de Caramelo e Farofa Alemã

(Segmento: FROM MY TABLE TO YOURS)

 

Rendimento: 8-10 fatias

Para a Massa

Ingredientes:

2 colheres de sopa de manteiga sem sal

3 maçãs vermelhas grandes, descascadas e fatiadas

Farofa Alemã (segue receita)

Calda de Caramelo (segue receita)

1/2 xícara de chá de manteiga sem sal, à temperatura ambiente

1 xícara de chá de açúcar

2 ovos grandes,  à temperatura ambiente

2 xícaras de chá de farinha de trigo

2 colheres de chá de fermento em pó

1/2 colher de chá de sal

2/3 xícara de chá de leite

2 colheres de chá de extrato de baunilha

Modo de Preparo:

Pré-aqueça o forno a 180° C. Unte e enfarinhe uma forma redonda (aproximadamente 22,5 cm) de fundo removível. Reserve.

Derreta 2 colheres de sopa de manteiga numa frigideira grande sobre fogo médio-alto, adicione as maçãs e doure por aproximadamente 5 minutos. Remova do fogo e deixe esfriar por uns 30 minutos.

Enquanto isso, prepare a Farofa Alemã e a Calda de Caramelo. Reserve 1/2 xícara de chá de caramelo para regar o bolo antes de servir.

Na batedeira, bata a manteiga em velocidade média, adicionando o açúcar pouco a pouco e batendo. Acrescente os ovos (um de cada vez), batendo até incorporar-se  à massa.

Em uma tigela, misture a farinha de trigo, o fermento e o sal. Depois, adicione a mistura, alternando com o leite (começando e terminando com a farinha).  Bata em velocidade baixa depois de cada adição até obter uma mistura homogênea. Adicione a baunilha e mexa. Despeje a massa na forma preparada e cubra com as maçãs. Despeje 1/2 xícara de chá da calda de caramelo por cima e depois arrume a farofa por cima do caramelo..

Asse no forno por 45 minutos. Depois de assado,  cubra o bolo com papel alumínio (somente ponha a folha de alumínio por cima da forma sem apertar nas bordas) para previnir que o bolo doure demais. Asse por mais 25 a 30 minutos extras ou até que o centro esteja firme (um palito inserido no centro do bolo não sairá limpo não por causa do caramelo).  Ponha a forma pra esfriar em cima de uma grade por 30 minutos, depois remova as laterais da forma.  Deixe esfriar na grade novamente por mais 1-1/2 horas. Sirva com a calda de caramelo que restou por cima.

Para a Farofa Alemã

Ingredientes:

1-1/2 xícaras de chá de farinha de trigo

1 xícara de pecan, picada

1/2 xícara de chá de manteiga sem sal, derretida

1/2 xícara de chá de açúcar mascavo

1/4 xícara de chá de açúcar granulado

1-1/2 colheres de chá de canela em pó

1/8 colher de chá de noz-moscada moída **

1 colher de chá de essência de baunilha**

1/4 colher de chá de sal

** Esses ingredientes não são parte da receita original. Eles foram acrescentados  à receita por mim.

Modo de Preparo:

Mexa bem juntos todos os ingredientes. Reserve por 30 minutos ou até que a farofa esteja firme o suficiente para despregar das mãos em pequenos pedaços.

Para a Calda de Caramelo

Ingredientes:

1 xícara de açúcar mascavo

1/2 xícara de manteiga sem sal,  à temperatura ambiente

1/4 xícara de creme de leite de caixinha

1/4 xícara de mel

1/2 colher de chá de essência de baunilha**

Esse ingrediente não é parte da receita original. Ele foi adicionado  à receita por mim.

Modo de Preparo:

Ponha todos os ingredientes em uma panela média sobre fogo médio-alto e deixe levantar fervura, mexendo constantemente (aproximadamente uns 2 minutos). Remova do fogo, acrescente a baunilha, mexa e deixe esfriar por uns 15 minutos antes de servir.

Qualquer sobra poderá ser refrigerada num depósito fechado por até uma semana. Para aquecer, esquente num pirex no microondas por uns 10 a 15 segundos em temperatura alta ou até que a calda esteja morna. Mexa bem.

OBS: A receita deste bolo foi baseada na receita de Caramel Apple Coffee Cake da revista Southern Living – Edição de September 2012. Eu traduzi a receita e incorporei algumas modificações a mesma.

____________________________________________________________________________________________________