Apple Coffee Cake
This is a delicious breakfast cake recipe that we all really enjoyed over the weekend. The topping comes out nice and crunchy, while the interior is soft, moist, and full of tender bites of apple. I used whatever type of apple it is I currently have in my refrigerator, one large one, and it worked perfectly so feel free to use whatever apple you have on hand (I think the one I used is something similar to a fuji).
My husband and son both went back for second helpings, which is always a good sign (and to be honest I am thinking about going back now and having one of the leftover slices for a snack... mmm...)
The only thing I did differently was to use margarine in place of butter and the original recipe calls for 1/4 cup vanilla yogurt, and 1/4 cup sour cream - I used 1/2 cup sour cream and omitted the yogurt since I didn't have any on hand.
I could see this being a really tasty desert too - served warm with a scoop of vanilla ice cream!
Apple Coffee Cake by mysamba on All Recipes
1 tablespoon flour, or as needed
1/4 cup butter, softened
3/4 cup brown sugar
1 large egg
1/4 cup sour cream
1/4 cup vanilla yogurt
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups diced Granny Smith apple
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter
1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray; dust lightly with flour (about 1 tablespoon, or enough to coat).
- Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg, sour cream, and vanilla extract to the mixture until well blended
- In a separate bowl, stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together; add to the butter mixture and combine just until blended. Fold apples into the batter and then pour batter into prepared baking dish.
- In a small bowl combine 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before serving.