Apple Ginger and Hazelnut Coffee Cake

Ingredients

1/3 cup (75 mL) dried cherries 1/3 cup (75 mL) dark rum cup (50 mL) butter, at room temperature 1 cups (375 mL) firmly packed brown sugar 1 egg 1 tbsp (15 mL) finely grated fresh ginger 2 1/3 (575 mL) cups all-purpose flour 2 tsp (10 mL) ground ginger 1 tsp (5 mL) baking soda 1 tsp (5 mL) salt 3 cups (750 mL) peeled and diced apples, about 2 large 1 cup (250 mL) sour cream Topping 1/3 cup (75 mL) brown sugar 1 tsp (5 mL) ground ginger 1/3 cup (75 mL) lightly toasted hazelnuts, coarsely chopped

Description

This Coffee Cake Improves With Keeping. Make It The Day Before And Keep It Covered At Room Temperature.

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