Apple & Cinnamon Coffee Cake
I’m not entirely certain how coffee cake came about, but I’m convinced it was invented as the solution to the age-old dilemma of ‘is eating cake for breakfast ever acceptable.’ Truly in my world, if anyone ever tells you cake isn’t acceptable at any time of day, you just walk away because you don’t need that kind of negativity in your life. Now that apple season is in full swing, what better way to have your cake and eat it to, than with this apple-cinnamon coffee cake? It’s perfect for weekend brunch, after-dinner coffee, or really anytime – in fact, I recently took this to an IFC board meeting and it was very much enjoyed.
- 2 cups all purpose flour measured using scoop & sweep method
- 2 tsp baking powder
- 1 tsp salt
- 1/4 + 2 TB cup granulated sugar divided
- 1 tsp ground cinnamon
- 10 Tbsp butter + some for greasing the pan room temperature
- 2 eggs beaten
- 1/2 tsp vanilla extract
- 1 cup milk
- 1 medium (or 2 smalapple cored, peeled and sliced into 1/4-inch thick slices
- For the topping:
- 4 TB brown sugar
- 4 TB flour
- 1/4 tsp cinnamon
- 1 TB butter cut into small cubes
- Preheat oven to 375 degrees and grease a 9″ deep pie dish or 8″ to 9″ square cake pan with butter.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a small bowl, mix 2 Tbsp of the sugar with the cinnamon, set aside.
- Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the eggs and vanilla until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.
- Spoon half of the batter into the bottom of the baking dish and spread evenly. Lay the apple slices on the batter so they just cover the batter, overlapping slices if necessary. Sprinkle the apples with the cinnamon-sugar mixture. Spread the rest of the batter over the apples.
- In a small bowl mix together the brown sugar, flour, and cinnamon for the streusel topping. Sprinkle over the cake and dot with butter.
- Bake at 375 degrees for 30-35 minutes or until it is golden brown and a toothpick or cake tester inserted into the center comes out clean. Allow to cool in the pan for at least 15 minutes before cutting.
If you have leftovers, cover the pan with foil or plastic wrap and store on the counter. Leftovers can also be tightly wrapped in plastic wrap and frozen for several months.