Sub-Zero PreservationWolf

Recipes

Apple Crumb Coffee Cake

INGREDIENTS

8 tablespoons unsalted butter
1 1/2 cups firmly packed brown sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 granny smith apples, peeled and diced

Crumble Topping:
1/2 cup firmly packed brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
4 tablespoons unsalted butter, softened

PREPARATION

Preheat Wolf oven on BAKE at 350°F and set a rack to position 3.

In mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time. Mix until combined. Sift together the dry ingredients. Alternate adding the dry ingredients with the sour cream and vanilla. Once mixed, add the apples and gently stir through. Pour the mixture into greased 9 x 13 pan.

For the topping, add all ingredients to bowl and mix with hands until crumbly. Sprinkle mixture on top of cake to form an even coating.

Bake in preheated Wolf oven for 35 to 40 minutes. When toothpick comes out clean from the center of the cake, remove and cool in pan. Best if served the next day.

Makes approximately 24 servings

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