Apple Pomegranate Coffee Cake
Recipe and photo by Tami Ganeles Weiser
to 10 servings
Prep Time: 20 minutes Cook Time: 1 hour
The pomegranate molasses in the applesauce makes this classic applesauce coffee cake a little different and very, very tasty. With two biblical fruits, it’s a lovely treat for Simchat Torah—or whenever apples are plentiful.
2 cups dark brown sugar, packed
1 cup unsalted butter or nonhydrogenated, nondairy margarine, softened
1 teaspoon pure vanilla extract
2 cups whole-wheat pastry flour
1 cup unbleached, all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
2 cups apple pomegranate sauce
1 cup dark brown sugar, packed
¾ cup white whole-wheat flour
1 tablespoon ground, roasted cinnamon
1 teaspoon ground cloves
½ cup unsalted butter or nonhydrogenated, nondairy margarine, softened
- Make the cake: Preheat oven to 350°F. Coat a 10-inch bundt pan with nonstick vegetable oil spray.
- In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, butter, and vanilla extract. Mix at medium speed for about 3 minutes, until light and fluffy.
- In a separate bowl, whisk the flours, baking powder, and salt.
- Add the eggs to the butter mixture, one at a time, and beat between additions until well combined.
- With the mixer at low speed, gradually add one-third of the flour mixture, and mix until just incorporated. Add half the apple-pomegranate sauce and mix until just incorporated. Add half the remaining flour mixture, the remaining apple-pomegranate sauce, and then the remaining flour mixture, mixing between each addition until just incorporated .
- Make the crumble: In a medium bowl, whisk the brown sugar, flour, cinnamon, and cloves.
- With a pastry blender or your fingertips, work the butter into the topping to make coarse crumbs.
- Assemble and bake: Pour half of the batter into the prepared bundt pan, spreading it in an even layer. Sprinkle half of the crumble over the cake. Pour the remaining batter over the crumble, spreading it evenly. Sprinkle the remaining crumble over the top of the cake.
- Bake for 50 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan, and then invert onto a serving platter or cake stand.
- Nervous about turning a cake out of the pan once it’s baked? It’s not that hard. Place a cooling rack or plate on top of the cake pan, holding it firmly with one hand. Slide your hand under the bottom of the pan (with an oven mitt if necessary) and press firmly. Flip the whole thing over quickly, still holding firmly with both hands, so that the bottom of the pan faces up. Set it down and let gravity and the nonstick vegetable oil spray do their work. Tap lightly, if necessary, to release the cake.
- This cake is best eaten slightly warm the day it’s made. It will keep moist and fresh wrapped in foil or plastic wrap for up to 2 days.