tag:blogger.com,1999:blog-6786366383764003945.post-12237577710413865122007-12-13T07:31:00.000-05:002007-12-13T08:48:36.245-05:00<a href="http://i165.photobucket.com/albums/u51/witchywife/AppleGingerandHazelnutCoffeeCake.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px;" src="http://i165.photobucket.com/albums/u51/witchywife/AppleGingerandHazelnutCoffeeCake.jpg" border="0" alt="" /></a><!-- google_ad_section_start --><br />This coffee cake was delicious. I was a little wary when I first read the recipe, there is so much ginger, I thought it might be overpowering. But it wasn't, it was perfect. I also found that this cake got better the next day. The first night, I served it warm with vanilla ice cream. The next day, it was still delicious and even more moist. (moist? moist? moister? that's a strange word anyway, if you ask me)...<br /><br />I didn't think the kids would like this cake. There is just a little too much going on in terms of healthy stuff and alcohol, and not nearly enough going on in terms of candy or chocolate. But as usual I was wrong, and they really liked it. I brought the leftovers in to work, and they disappeared pretty quick.<br /><br /><em><strong>Apple Ginger Hazelnut Coffee Cake</strong><br />from <a href="http://www.lcbo.com/fooddrink/index.shtml">LCBO Food and Drink</a><br /><br />1/3 cup dried cherries (I used cherry flavoured dried cranberries)<br />1/3 cup dark rum<br />1/4 cup butter, softened<br />1 1/2 cups brown sugar, packed<br />1 egg<br />1 tbsp freshly grated ginger<br />2 1/3 cups flour<br />2 tsp ground ginger<br />1 tsp baking soda<br />1 tsp salt<br />3 cups peeled and diced apples (2 large)<br />1 cup sour cream<br /><br />Topping:<br />1/3 cup brown sugar<br />1 tsp ground ginger<br />1/2 cup toasted hazelnuts, coarsley chopped<br /><br />1. Soak dried cherries in rum for at least 20 minutes.<br /><br />2. Beat butter and brown sugar. Add egg and fresh ginger and blend until mixed.<br /><br />3. Sift together the flour, 2 tsp ground ginger, baking soda, and salt. Stir into butter mixture. Stir in diced apple, cherries and rum, and sour cream. Mix until well incorporated.<br /><br />4. Spread batter in a greased 9" x 13" pan.<br /><br />5. Stir together topping ingredients and sprinkle over batter. <br /><br />6. Bake for 40 minutes at 350F, or until a toothpick inserted in the middle comes out clean. Cool and cut into squares.</em><!-- google_ad_section_end --><br /><br /><img src="http://signatures.mylivesignature.com/54485/209/C75A16CD8B0F2FAD884638570E4EC078.png" style="border: none; background: transparent;"/><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/6786366383764003945-1223757771041386512?l=janetishungry.blogspot.com'/></div>Janethttp://www.blogger.com/profile/04560402754461368882noreply@blogger.com49