31 Jul Apple Cinnamon Coffee Cake
Apple Cinnamon Coffee Cake
Fall is the season for apples but sometimes apple pie gets too boring! This is a great breakfast item or dessert that will feel fresh yet familiar on a cold day!
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoons salt
- 3/4 cup 1% low-fat milk
- 2 tablespoons butter, melted
- 1 teaspoons vanilla extract
- 1 cup egg, lightly beaten
- 1 cup peeled, diced Granny Smith apple (about 1 apple)
- Cooking spray
- 1/4 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chilled butter, cut into pieces
- Preheat oven to 350°.
- To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square baking pan coated with cooking spray.
- To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving. Serve warm.
- To prepare ahead, cool completely, wrap (still in the pan) in foil, and leave out at room temperature for up to one day, or freeze for up to three months. To reheat thawed cake, unwrap and bake at 250° for 15 to 20 minutes.
- The recipe and photo featured in this post were provided by Cooking Light. To read the original recipe please click here.