Friday, September 23, 2011

Apple Butter Crunch Coffeecake

This is an old recipe that I had in my archives.  I did not even have the title written down, but the ingredients reminded me of fall and I was looking for something that included apple butter.

This recipe does use a boxed cake mix, so if you are not into semi-homemade you need not go further.  Outside of the apple butter, it does have some interesting ingredients like yeast and wheat germ.

This recipe is a prize winner from a contest and I can understand why. One bite has a fluffy moist texture of the cake with spices and then the crunch of the crumbled ginger cookies and pecans on top.  This is perfect to wake up to with a cup of coffee.

Apple Butter Crunch Coffeecake
courtesy of Better Homes and Gardens/Year 2000

1-2 tbs apple juice
1/2 cup warm water
3/4 cup apple butter
2 tsp butter (for glaze)
1/3 cup butter (for streusel)
1 cup crushed gingersnap cookies (for homemade recipe click here)
1/4 cup wheat germ (regular or honey crunch)
1/3 cup toasted chopped walnuts
1 package spice cake mix
2 tbs brown sugar
1 package or 2 1/4 tsp of fast acting yeast
1/4 cup chopped white chocolate or chips
2/3 cup sifted powdered sugar

Prepare a 9X13 inch pan by greasing the inside with butter and dusting with flour.  Then preheat your oven to 350 degrees.

Whisk together cake mix and yeast in a large bowl and set aside.  Then, in a smaller bowl, mix wheat germ, gingersnaps and brown sugar.  Using a pastry cutter, cut in 1/3 cup of butter until the mixture becomes crumbly.  Fold in the walnuts.

To the dry mix of cake mix and yeast, add water, eggs and apple butter.  Using an electric mixer, beat on low speed for 2 minutes, then switch speed to high and beat for an additional two minutes.

Pour batter into prepared pan.  Smooth the batter so it is evenly spread in the pan.  Take the gingersnap mixture and sprinkle evenly on top of the batter.  Place pan in oven and bake until tester comes out clean, which should be about 30 minutes.  Let cake cool in pan while you prepare the glaze.

Place sifted powdered sugar in a medium sized bowl. In a smaller, microwave safe bowl, add white chocolate and 2 tsp of butter.  Cover, place in microwave and let cook for 15 seconds.  Take out and stir, then microwave again for 10 seconds.  Stir the mixture and check the consistency to make sure all is melted.  Be careful to watch during this process, microwave performance does vary.

Add chocolate mixture and apple juice to powdered sugar.  Stir until no dry spots remain.  Should you find it to be too thick, add a little apple juice and mix until you reach your desired drizzling consistency.  Then drizzle glaze over warm cake.  Cool at least 1 hour before cutting.  It is delicious served warm or at room temperature.
                      **LAST YEAR-Shortbread Caramel Cupcakes**