Apple and Walnut Coffee Tea Cake

Here's a recipe from the Woolworths Fresh magazine (Issue 60 February 2011). It's a nice tea cake that I would gladly make again. Tad bit dry the next day but it's a tea cake.....so it's lovely with a cuppa. Ooo and who doesn't love a crumble topping?


Ingredients
125g unsalted buter
1 cup packed brown sugar
2 eggs
3 tablespoon instant coffee powder
1 teaspoon vanilla extract
2 cups self-raising flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
300ml sour cream
2 Royal Gala apples
Crumble topping
1/2 cup packed brown sugar, extra
1/2 teaspoon ground cinnamon, extra
30g unsalted butter, softened, extra
1/2 cup plain flour
1/2 cup chopped walnuts

Method
1. Prehead oven to 180 degrees. Lightly grease a 24cm round springform cake tin.
2. In a large bowl, beat butter and brown sugar together until light and fluffy. Add eggs, one at a time, beating well after each one. Stir in coffee powder and vanilla. Sift flour, cinnamon and salt together. Add flour mixture in batches, althernating with the sour cream. Spoon into cake tin and smooth top.
3. Peel, corre and slice the apples and arrange on top of cake mixture. Make crumble topping: combine extra brown sugar, cinnamon and butter together with flour and rub together until crumbled. Stir in walnuts. Sprinkle topping over apple. Bake for 45mins or until cooked when tested with a skewer. Cool on a wire rack. Serve with cream or ice-cream.

I highly recommend serving it with ice cream. Too yummy!

Butter, brown sugar, eggs, coffee powder and vanilla

Flour, cinnamon and salt. Then alternating with spooning sour cream.

Cake batter
Layered with apples

Crumble topping

Oh yeah, crumble topping plus the walnuts

Rub rub...mix mix

Scattered on the top and ready for baking

Fresh out of the oven

Trying out another view with natural sunlight

Hmmmm looks way more rustic