Apple Streusel Coffee CakePosted: 02/07/2013
I come from a long line of coffee cake eaters. In fact, the family motto is” we never met a coffee cake we didn’t like”. Our family’s coat-of-arms is a cheese Danish and a cup of coffee. So you get my drift, right. We like coffee cake, so much so that I can’t bake ‘em as fast as they eat ‘em. But that’s okay, it keeps me on my toes.
This Apple Streusel Coffee Cake is a particular family favorite. Why, because it’s all apple-y, and streusel-y, and cinnamon-y, and nut-y. I can think of no better combination of flavors. Well, maybe coconut and bananas, but that will be another blog posting.
Apple Streusel Coffee Cake
Adapted from Gale Gand’s Brunch!
- 1 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 large egg
- 1/2 cup milk
- 4 tablespoons unsalted butter, melted
- 2 apples, peeled and cored, and chopped (I like to use a tart Granny Smith apple)
- 1/3 cup walnuts, chopped
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 3 tablespoons cold unsalted butter, cut up
- 1 teaspoon ground cinnamon
- Preheat the oven to 400 degrees F. Using a pastry brush and melted butter, grease an 8-inch baking dish.
- For the cake, sift together the flour, baking powder, sugar, salt and cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer (or I used an electric hand-mixer) beat the egg and then mix in the milk and melted butter. Add the wet ingredients into the dry ingredients and mix until everything is incorporated. Add the apples and walnuts to the mixture and pour into the baking dish.
- To make the streusel topping, mix the sugar, flour, cold butter and cinnamon in a medium bowl by pinching them together with your fingers until combined. Spoon the mixture over the top of the batter.
- Place the oven rack in the bottom third of the oven and bake for 30-35 minutes until golden, and when a toothpick inserted in center comes out clean. Cool the cake in the pan, and then cut into squares.
Not all apples fare well when added to baked goods. The varieties that I find work well are; Granny Smith, Fuji, Rome Beauty, Gala and Honeycrisp. I like to use a combination of these apples instead of just using one kind.