Apple Cider & Salted Caramel Creme Fraiche Coffee Cake


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3 tbsp Vermont Creamery Unsalted Cultured Butter, softened

6 tbsp Vermont Creamery Madagascar Vanilla Crème Fraîche

1 cup sugar

1 cup apple cider

1 1/2 cups cake flour

2 tsp baking powder

1/2 tsp salt

2 egg whites


1/2 cup sugar

3 tbsp Vermont Creamery Unsalted Cultured Butter

1/4 cup heavy cream

3/4 tsp coarse sea salt


1/2 cup walnuts, chopped

1/4 cup almonds, chopped

3/4 cup light brown sugar

6 tbsp flour

6 tbsp Vermont Creamery Unsalted Cultured Butter, chilled

To make the salted caramel: Evenly distribute sugar over the bottom of a heavy saucepan and place over medium-high heat. Once the sugar begins to show signs of melting, start whisking it. It will clump a little, but continue to whisk and it will continue to melt. Once the sugar has dissolved entirely, set aside the whisk and swirl the sugar in the pan. As soon as it begins to darken and turn a deep amber color, carefully stir in the butter with a wooden spoon. Remove the pan from the heat and whisk in the heavy cream. Stir in the salt, then let the caramel cool for at least 10 minutes.

To make the coffee cake:

  1. Preheat oven to 350°. Grease a 9” baking dish or skillet. 2. Heat apple cider in a small saucepan over medium heat. Let simmer until reduced by half. Once reduced, set aside and let cool. 3. In the meantime, sift together cake flour, salt, and baking powder. In a separate bowl, whip the egg whites until they reach soft peaks. Set both bowls aside. 4. Cream together butter, sugar, and crème fraîche in a large bowl. Alternately add apple cider and flour mixture, stirring each until just combined. Gently fold in egg whites. 5. Add 1/2 of the batter to your pan. Drizzle a healthy amount of salted caramel over top, then spoon the rest of the batter on top. 6. Pulse topping ingredients in a food processor or cut together with a pastry cutter until crumbly. Evenly distribute over the batter. 7. Bake for approximately 40 minutes, or until cake is just set in the center.