Apple Coffee Cake
This cake is worthy of adding to your entertaining arsenal but it’s also nice enjoyed alone with a cup of coffee or tea.
The last time I checked in it was July, the middle of summer, hot. I took the rest of summer off from blogging for my wedding anniversary and a three-week trip to Europe. My husband and I returned for the fourth time to St. Jean Cap Ferrat with stops in Paris, Brussels, Bruges and London. The time passed like a blink of an eye and here we are in October, the beginning of fall, and it’s still hot here in northern California. It’s still flip-flop and shorts weather most days so rather than being in the kitchen cooking lately, I’ve spent a lot of my days in the yard, giving some overgrown pots and planters an overdue makeover.
To date, I’ve filled over 60 pots out of almost two pallets of dirt and about 200 individual succulent plants. One of the local nursery managers finally dubbed me “the succulent lady” after seeing me so regularly in the succulent department–I may as well have worked there. It turns out I’ve never met a succulent I didn’t like! Now here’s hoping and praying that most of the specimens I bought will make it through the anticipated El Niño season.
Even though the pull of the yard was strong, I did return from vacation inspired to recreate some favorite dishes from our trip and participating in this month’s Blogger C.L.U.E. was just the thing to get me back in kitchen. The bonus is that I became acquainted with another blogger in the group.
Rebekah is the owner of Making Miracles, a blog documenting her experiences with family, food and surrogacy. Check out Rebeka’s About page for highlights about surrogacy then get lost in her recipe index full of enticing eats. As drawn as I was to all her savory recipes, this month’s theme was Autumn and nothing is more autumn to me than apples. Besides, like succulents, I’ve never met an apple dessert I didn’t like.
Rebekah’s Apple Coffee Cake hit all the right notes with me. Apples and cinnamon scream autumn and the light texture of this cake made it too easy to snack on long after afternoon tea time had passed. It’s the kind of cake you’ll cut a small piece of each time you walk by the kitchen, only to return immediately for a larger piece. I made no changes to Rebekah’s recipe apart from reducing the sugar just a little based on our preferences here at home. This was perfect for our taste buds and I encourage you to drop by Rebekah’s blog so you, too, can find a recipe to enjoy.
Scroll down below for more Autumn-themed dishes from my Blogger C.L.U.E. friends.
Apple Coffee Cake
For the Cake:
- 1/4 cup 2 oz unsalted butter, room temperature
- 2/3 cup brown sugar not packed (original recipe uses 3/4 cup)
- 1 egg
- 1/4 cup sour cream
- 1/4 cup yogurt original recipe uses vanilla yogurt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 teaspoon ground cinnamon 1/2 tsp if using strong cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups peeled and diced apple Fuji or Granny Smith
For the Topping:
- 1/4 cup granulated sugar original recipe uses brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons cold butter diced in small pieces
- 1/2 teaspoon ground cinnamon
* See Notes About Adjustments
Preheat your oven to 350℉, Spray an 8x8 inch square baking pan with baking spray (this already has flour in it) or cooking spray then dust with flour. You can also line the baking pan with parchment paper to make it easier to pull out the whole cake when it's finished baking. Set aside.
Using an electric mixer and a large bowl, beat together the 1/4 cup butter and 2/3 cup brown sugar until light and fluffy, about 3 minutes on medium speed. Beat in the egg, sour cream, yogurt and vanilla extract until just combined.
In a separate bowl, whisk together the 1 cup flour, 3/4 teaspoon ground cinnamon, baking soda and salt. Fold the dry ingredients into the wet mixture then fold in the apples. Pour the batter into the prepared baking dish. It will be think so you will need to spread evenly with a spatula.
In a small bowl, combine the topping ingredients. Use a fork or your fingers to crumble the butter into the rest of the ingredients. Sprinkle all over the top of the batter.
Bake for 30-35 minutes or until a toothpick inserted in the cake comes out clean. Cool in the pan for 10 minutes before transferring to a plate (or before serving).
I used less sugar than called for and this cake was plenty sweet for us. I also didn't use all the topping but if you like a sweeter cake, use the original amounts called for in the recipe (as noted in each ingredient).
Check out all the autumn recipes by clicking on the links:
- Apple Coffee Cake by Jean from Lemons and Anchovies
- Applesauce Cranberry Bundt Cake by Aly from Cooking in Stilettos
- Baked Squash Stuffed with Homemade Applesauce by Kathy from A Spoonful of Thyme
- Braised Chicken Leg Quarters by Wendy from A Day in the Life on the Farm
- Brussels Sprouts with Harissa, Honey and Lime by Stacy from Food Lust People Love
- Cinnamon Sugar Donut Muffins by Lora from Cake Duchess
- Creamy Butternut Squash Soup by Azmina from Lawyer Loves Lunch
- Fire-Roasted Tomato Soup by Christiane from Taking on Magazines
- Frangelico Squares by Kate from Kate’s Kitchen
- Garlic Home Fries by Kim from Liv Life
- German Apple Pancake by Liz from That Skinny Chick Can Bake
- Honey Sriracha Sweet Potatoes by Lauren from Sew You Think You Can Cook
- Hot Curried Chicken Salad by Debra from Eliot’s Eats
- Pumpkin Bran Muffins by Anna from annaDishes
- Pumpkin Bread with Pumpkin Ale by Lea Ann from Cooking on the Ranch
- Pumpkin Palmiers by Lisa from Authentic Suburban Gourmet
- Raspberry Cointreau Syllabub by Kate from Kate’s Kitchen
- Witchy Finger Cookies by Sue from A Palatable Pastime
- Anna from annaDishes
- Christy from Confessions of a Culinary Diva