Apple Cranberry Coffee Cake

Adger House Bed & Breakfast
127 Balsam Drive
Waynesville, NC


Email: info@adgerhouse.com
Website http://www.adgerhouse.com

Breads, Muffins, Biscuits


4 cups unpeeled chopped apples
1 cup sugar
2 eggs (slightly beaten)
cup corn or canola oil
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
teaspoon allspice
1 teaspoon salt
1 cup raisins
cup butterscotch bits
1 cup broken nuts (walnuts or pecans)
1 cup chopped fresh cranberries

Preheat over to 325.  Prepare pans.  Sometimes I make this in loaf pans, sometimes as muffins, sometimes in ramekins.  It's up to you.

Mix apples and sugar in a large bowl and set aside.  Mix eggs, oil and vanilla in a separate bowl.  Combine flour, baking soda, cinnamon, allspice and salt with a fork in yet another bowl.  Next, combine egg mixture with apples and sugar.  Combine flour mixture with apple mixture.  Mix thoroughly. it's very chunky.  Then add raisins, cranberries, nuts and butterscotch bits into mixture until evenly distributed.   Bake for 25-30 minutes.  May need a little longer for loaf or bundt pans.  Check with toothpick.  Serve warm or at room temp.  For added moisture, drizzle with Bourbon Sauce. (see below.)

Bourbon Sauce:

cup brown sugar
3 teaspoons butter
cup Bourbon

Melt butter over medium heat.  Add brown sugar and Bourbon.  Simmer on low heat, stirring often to cook off some of the alcohol, about 5 minutes.  Poke holes in surface of warm cake with wooden skewer and drizzle with sauce.  Cover and let stand for a least an hour before serving.  Freezes well.

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