Sour Cream Apple Coffee Squares

Serves: 10-12
Prep Time: 15 minutes
Cooking Time: 40 minutes

1/2 cup (120mL) butter, softened
1 cup (200g) sugar
2 eggs
2 tablespoons (30mL) instant coffee
1 teaspoon (5mL) vanilla
1 cup (250mL) sour cream
2 cups (250g) all purpose flour
2 teaspoons (10mL) baking powder
1 teaspoon (5mL) baking soda
pinch of salt

Topping:
1/4 cup (55g) brown sugar
1 tablespoon (15mL) all purpose flour
1 teaspoon (5mL) cinnamon
1 tablespoon (15mL) butter, melted
3 apples, peeled cored and sliced

1.  Preheat oven to 350° F.

2.  Cream butter and sugar until smooth. Add eggs one at a time, stirring well after each addition. Add vanilla and stir in sour cream.

3.  In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated.

4.  In another bowl, combine all ingredients for topping. Toss the topping with the sliced apples. Scrape the coffee cake batter into a 9x12 inch cake pan and level. Arrange the apple topping over the batter.

5.  Bake for 35-40 minutes, until a tester inserted in the center of the cake comes out clean.

Cut into squares and serve warm or at room temperature. 

VINI VERGANI recommends: Cuore di Noce, Liquore alle Noci,
Producer: Delea, Ticino
Degustation notes: Green nutshells and the right amount of spices and flavors are making this beautiful liqueur. Brandied for a good amount of time.

photo : geoff george; recipe: a. hagan