Chef Judi Gallagher
Yoder’s produce stand is almost one stop shopping. Recently they added their apricot and apple coffee cake to the bakery shelves. If you aren’t serving a crowd you may have some leftover pastry. I freeze the extra pieces and make either a bread pudding or apple french toast with the remaining pieces. Perfect for a main course at brunch or even a Valentine dessert- the coffee cake ring is so sweet and delicious by itself that you won’t have to work too hard to create this dish. You may substitute fresh apricots when they are in season for the apples. Use a splash of apricot brandy or regular brandy instead of the Apple brandy.
Ingredients
1 stick unsalted butter- cut into tablespoons
1-bag Macintosh apples- peeled, cored and sliced
2 teaspoons cinnamon plus 1 teaspoon
1-1/2 teaspoon pure vanilla extract
1-cup sugar- separated into half cups
¼ cup Calvados (apple brandy)
¼ cup water (if needed for apples)
1 coffee cake ring (I recommend Yoder’s produce stand on Bahia Vista)
1 jar pumpkin butter or plum butter (Yoder’s)
1-cup fresh whipped cream
4 eggs
1 cup half and half
Directions
- In a medium saucepot, add apples, 1-teaspoon cinnamon, ¼ cup sugar. Heat until apples are soft and chunky.
- Add water if needed during the cooking process. Blend in Calvados and let sit on stove without heat.
- In the meantime- slice the coffee cake on the bias. Heat a large sauté pan and add 1-Tablespoon butter. Whip eggs with half-and-half, 1 teaspoon vanilla and 1 teaspoon cinnamon. Dip the coffee cake slices into the batter, turn to fully cover both sides and add to hot griddle or pan with melted butter. Grill cake slices on both sides until golden brown. Add more butter to the pan as needed.
- Arrange French toast slices on a platter. Brush with pumpkin or plum butter. Top with warm apple compote and a dollop of fresh whipped cream. Garnish with cinnamon and sugar
