Description

It’s tough to improve upon a buttery sweet, crumble topped coffee cake, but this recipe does just that, with the addition of tender brown sugar apples.

Active Time: 20 min.

Total Time: 1 hr. 5 min.

Servings: 8 – 10

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened to room temp
• 3/4 cup maple syrup (can substitute with granulated sugar)
• 2 large eggs, room temperature
• 1 1/2 teaspoons vanilla extract
• 1/2 cup whole milk

Apple Layer

• 2 medium apples, peeled and thinly sliced (I like tart Granny smith. Honey crisp are great too).
• 2 tablespoons dark brown sugar (can use light)
• 1 teaspoon ground cinnamon

Crumble Topping

• 1/2 cup all-purpose flour
• 1/4 cup dark brown sugar (can use light)
• 1/4 cup unsalted butter, cold and cubed
• 1/2 teaspoon ground cinnamon

Roadmap:

1. Preheat oven to 350°F.  Butter a 9×9 inch baking pan, line with parchment & butter top parchment. You really don’t want the cake to stick!
2. In a medium bowl, whisk together the flour, baking powder, and salt. In a larger bowl, using a mixer, cream the butter and sugar until it’s light and fluffy.  Add the eggs one at a time, then the vanilla, and slowly mix in the dry ingredients alternating with the milk. DON’T over mix or the cake gets dense.

Note: If using a stand alone mixer, be very careful to not over mix when adding dry ingredients & milk. Don’t let the mixer run & walk away distracted. We all know how easy it is to do that.

3. Mix sliced apples with brown sugar and cinnamon in a small bowl until evenly coated. Set aside.
4. For the topping, mix flour, brown sugar, and cinnamon in a bowl, then cut in the cold butter with a fork or your fingers until it looks like large coarse crumbs.
5. Spread the batter into your prepared pan, layer the apples evenly on top and sprinkle crumble over. Be sure apples & crumble are evenly spread corner to corner. Don’t miss a spot.
6. Bake in the oven for 40-45 minutes, or until a toothpick comes out clean. Let it cool in the pan for about 10 minutes before releasing the sides. Enjoy this cake warm or room temperature.

Why stop at coffee? Tea, milk or even an evening cocktail are lovely pairings with this amazingly moist coffee cake.