If you're looking for a delicious coffee cake recipe that will impress your family or guests, this is an excellent choice. The buttery brown sugar and apple layer makes the gooey topping while the crumbly streusel makes a delicious bottom crust.
Serve this cake as a breakfast or brunch cake or serve as a dessert or snack.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: Serves 9
- Streusel Topping
- 1/2 cup light brown sugar, packed
- 1/2 cup chopped pecans or walnuts
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- Bottom Layer
- 1/4 cup butter
- 2 medium baking apples, such as Empire, Granny Smith, Rome, or Golden Delicious
- 2 cups all-purpose flour, about 9 ounces
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 tablespoons softened butter
- 1 cup milk
- 1 large egg
Heat the oven to 350° F.
In a bowl, combine 1/2 cup brown sugar, 1/2 cup chopped pecans or walnuts, 1/4 cup flour, and 1/2 teaspoon of cinnamon. Add the butter and mix with a fork until the mixture is crumbly. Set aside.
Put the 1/4 cup of butter in a 9-inch square pan. Put it in the oven until the butter is melted.
Meanwhile, peel and core the apples. Slice the apples in thin wedges.
Remove the pan from the oven and sprinkle the butter with the 1/2 cup of brown sugar. Arrange apple slices evenly over the butter and brown sugar layer.
In a large mixing bowl, combine the 2 cups flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon salt, 5 tablespoons soft butter, 1 cup milk, and 1 egg. Beat on low speed with an electric mixer until combined, then beat on medium speed for 2 minutes. Scrape the sides of the bowl occasionally.
With a spoon, dollop the cake batter evenly over the apples, then carefully spread the batter to cover. Sprinkle the streusel mixture evenly over the top of the batter.
You will need to turn the cake out onto a heatproof platter or a shallow baking pan (I used a small jelly roll pan) as soon as you take it out of the oven, so prepare a pan or platter.
Bake the coffee cake for about 45 to 50 minutes, or until a wooden toothpick or a cake tester inserted in the center comes out clean.
Immediately invert the cake onto the platter or pan and leave for a minute. Remove the baking pan. If any apples and syrup are stuck in the baking pan, scrape them out onto the cake.
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