Apple Huckleberry Coffee Cake - Writer in the Kitchen
Variations of coffee cake are popular in the Gallagher family, and at Tilly's Cafe in Briarwood. This one is a variation on the Huckleberry Coffee Cake. I was in the mood for something a little different, and a dash of extra spice, so the apple variation was born.
As I write this, snow covers the ground outside and the mercury is closing in on 19°F, so apples aren't the obvious choice for a dessert this time of year. Thank goodness for canning, which is how someone in the 1880s would have apples during the long winter months. Huckleberries around here have a short season, so we buy them by the gallon and freeze them in small containers, which means huckleberries any time of the year. Blueberries are a great substitution in this recipe.
Every bite of this cake is bursting with huckleberry and apple flavor and plenty of cinnamon and spice. It's really quite delicate and airy, and the addition of applesauce makes it oh-so-moist. Serve with hot cocoa, herbal tea, or coffee for a delicious treat at breakfast, lunch, or even after dinner for dessert.
This cake also pairs remarkably well with a great Christmas story. Enjoy!
For your convenience, you can download a printable PDF of this recipe on the recipes page or download it here.
If you try this recipe, I hope you'll let me know how it worked out!
Wishing you a very merry and happy holiday season!
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