Sour Cream Apple Coffee Cake
325° 1 hour +/-
6 oz butter
1 ½ cup sugar
5 eggs
¾ tsp vanilla
2 cup all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup sour cream
2 cup sliced & peeled apples
Topping
1/2 cup brown sugar
2 tbsp. butter, melted
1 tsp cinnamon
Cream butter and sugar in mixer. Add eggs and vanilla slowly into mixing bowl. Sift flour, baking powder, baking soda, and salt. Add to mixer, mix until combined. Add sour cream, mix until smooth. Add apples, give a quick mix. Pour into well greased 9×13 pan. For the topping, combine butter, cinnamon, brown sugar and sprinkle on top of cake before baking. Bake for roughly an hour until done.
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Charity, what do you order when you have dessert out somewhere? Well, often nothing, but it’s the first part of the menu I read! My husband waits patiently, for a while, then it’s “please, Charity, can we decide on an entree?”
Charity! When you were a child, did you make the cupcakes when it was time for a treat at school? No, but I always brought fresh donuts.
Charity, how did you come to be a baker? It’s definitely in my blood. My mother was a cake decorator, and my grandparents started Chute’s Bakery and Tearoom in South Casco, in 1976. My grandfather made the bread, donuts, pies and rolls and by the time I was in high school I was helping to prep and glaze and fill and wrap.
Charity, what’s your favorite tool? That would have to be my small offset spatula, that I use on cakes. It was my mother’s, and when using it I can feel a connection with her, and abilities that seem to be coming from somewhere other than me. Sometimes I think I hear my grandfather, too, telling me how to “know” when a dough is ready, how to feel it.
Have you had formal training? Yes, at Southern Maine Community College, and apprenticing at Rosemont Bakery http://rosemontmarket.com/ in the art of breadmaking. I’m always ready to learn new tricks of the trade.
Charity, what’s the toughest part of your work day? Well, there is a lot involved in getting everything done for three meals a day, in making sure it’s the absolute best product possible, that our guests are happy………..because we SEE them! It’s great to have them walk away with a wonderful experience. We try to provide a high level of quality and enjoyment to meet their expectations.
And what’s great? For instance, when someone stops me outside and says, “oh, those peaches and cream muffins, oh, it was like a cloud………….” That’s very satisfying. I love guest feedback, and seeing them at the buffet, and when they look forward to a particular day for a special dish. And sometimes they give me ideas, too, and I do follow up. We are part of their family vacation and we’re happy about that in the bake shop.
What’s new in the bake shop? Well, not the sheet pans! There’s nothing worse than a new sheet pan! They have to get some age and use in them for quite a while. What is new is learning more about and offering more choices to folks with diet requirements, being sensitive to allergies and gluten free needs. We are very mindful of this and strive to give to all the full Migis experience in the area of enjoying wonderful food.
Our Pastry Chef Charity has been employed with Migis Lodge since 2007, and her Migis roots go back all the way to National Camps days (1916) when her several-times-great grandmother was part of the family connected to the original owners here. She is married and the proud mother of son Gino.
Mary