Light Swirl Coffee Cake

INGREDIENTS

Coffee Cake

* 2 cups sifted, cake flour (500 ml)
* 1 tsp baking powder (5 ml)
* 1 tsp baking soda (5 ml)
* 1/4 tsp salt (1 ml)
* 1/2 tsp cinnamon (2 ml)
* 3/4 cup white sugar (175 ml)
* 0.625 cup butter unsalted butter at room temperature (150 ml)
* 1 cup full fat yogurt (250 ml), divided
* 3 x large eggs
* 1 tsp vanilla (5 ml)
* 1 tbsp lemon juice (15 ml)
* 3 Tbsps apple butter (45 ml)
* 2 Tbsps cocoa powder, sifted (25 ml)

Maple Glaze

* 1/4 cup maple syrup( 50 ml)
* 1 tbsp corn syrup (15 ml)
* 1/4 tsp pumpkin pie spice


DIRECTIONS

1. Preheat oven to 350 degrees F. Butter and flour a bundt or tube pan. Tap away excess flour. Set aside.
2. In the bowl of a mixer fitted with a paddle attachment, sift together flour, baking powder, baking soda, salt, and cinnamon. Stir in sugar. Add the soft butter and ½ the yogurt and mix on low speed for about 2 minutes, just until mixture starts to come together.
3. In a medium bowl, whisk together the eggs, vanilla, lemon juice, apple butter and rest of yogurt. Add this mixture to the flour mixture in three batches, beating in between additions. Scrape down the sides and beat for 1 minute on medium speed, until batter is smooth.
4. Transfer half the batter to another small bowl. Add the cocoa powder to one batch and stir with rubber spatula to combine thoroughly. Pour chocolate batter carefully into other half and fold just twice to create swirl. Pour batter into prepared pan, gently.
5. Bake on the middle rack of oven for 45 to 55 minutes. Cake is done when a knife inserted in the center comes out clean and top is golden. Leave cake in pan and cool on a wire rack for 20 minutes.
6. Meanwhile, make glaze by combining all ingredients in small saucepan, until it comes to a boil.
7. Remove cake from pan, flip upside down and drizzle with glaze. Cool completely.

Apple Butter, courtesy of Michael Smith
- 10 x crisp apples, such as Spartans, Macs or Granny Smiths, cored and cut into quarters (Don't peel since much of the flavour is in in the peel.)
- 1 cup of brown sugar
- 1/2 cup of apple juice
- 1/4 tsp each of nutmeg, cloves, allspice and cardamom
- 1 tsp vanilla extract

DIRECTIONS

1. Place all ingredients into a large saucepan and cook over medium-high heat until apples break down and become very soft. Continue to reduce until 80% of the liquid has evaporated and the sauce is very thick and dark brown.
2. Puree with an immersion blender, a standard blender or in a food processor.
Published by Catherine Jheon