Apple Cinnamon Coffee Cake

by Chrissy

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This year is winding down but we’re just winding up. We’ve got big plans for the LYK in 2014.

But first, let’s quickly recap this past year: we had a wedding and the many fun memories and months leading up to it; we’ve embarked on some worldwide travels–some with our loved ones and some together; we’ve stepped into bigger and better things relating to jobs, opportunities, responsibilities and more. This year’s been full of blessing and excitement, we look forward to the new year with great expectation.

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Before I say another word, let me sneak another bite of this crumbly, cinnamon-sugary apple goodness. This coffee cake recipe is the absolute best. It’s dense, but still cakey and filled with sweet and tart pieces of green apple to really tie it all together.

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You’ll need a generous portion of this on New Year’s Day. Trust me. This and a monstrously large fresh cup of joe. Plan ahead, my friends.

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I’ve made a few other fruit varieties of this coffee cake, and they are all winners. The cranberry one was especially tasty and festive for the Christmas holiday.

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There’s just something special about apples + cinnamon wrapped in a breakfast cake, that feels so cozy and delicious. It’s always in season, and always an appropriate baked good.

I served mine up with a little almond milk latte, sprinkled with my favorite Penzeys Spices Cinnamon blend. I love it so much, I can’t bring myself to bake with it, because I really enjoy a dash of the unique blend in my coffee, tea, yogurt and oatmeal, and worry that it’s divine flavor will get lost in a flurry of baked ingredients.

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We hope that you all had a wonderful Christmas with family, friends, and loved ones. Now, get ready for the New Year, because it’s about time we jump into 2014 with new ambitions, dreams, visions, and purpose.

 

Apple Cinnamon Coffee Cake

Print Recipe!

Serves 9-12

 Ingredients:

For the coffee cake:

1 cup white whole wheat flour

1 cup all-purpose flour

3/4 cup granulated sugar

1/4 cup butter, softened

3/4 cup milk or alternative milk (coconut, almond…)

1 ½ tsp pure vanilla

1 egg

2 1/2 tsps baking powder

1/2 tsp kosher salt

2 1/2 cups green apples, cored and diced

For the crumble topping:

1/4 cup granulated sugar

1/4 cup brown sugar

1/3 cup all-purpose flour

1 1/2 tsps ground cinnamon

dash nutmeg

1/4 cup butter, softened

 

Directions:

Preheat the oven to 375 degrees.

Grease 9×9 baking dish, or line with parchment paper and set aside.

In a small bowl, prepare the streusel topping by mixing those ingredients together until resembling a sand-like texture. It’s easiest to mix with your hands, in order to best incorporate the butter; set aside.

In the standing mixer bowl, add all of the coffee cake ingredients except the apples. Beat on medium-low for 30 seconds, (or mix by hand, for just long enough to fully incorporate the ingredients). Fold in the diced apples Spread batter in the prepared pan and sprinkle with the crumble topping, evenly. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10-15 minutes before cutting into the coffee cake.

From the Little Yellow Kitchen,

Chrissy

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3 Responses to “Apple Cinnamon Coffee Cake”

  1. Such a fantastic recipe! I made this couple days ago and my whole family loved it! FYI, the batter will be very thick. Maybe I’m dumb but I kind of freaked out about it. But it came out perfect! I will be making this next time! I might add little bit of sugar because it was very sweet (I loved it, but my parents are not really a fan of sweet things).

  2. Chrissy

    Yes, that batter is SUPER thick! I did the same when I was first trying it out, but it baked into the best coffee cake EVER! This is my go to recipe, and I just sub out the fruit when I want to switch it up! You can surely use less sugar for the batter, but not the topping… that’s the best part and what makes a coffee cake, well, a coffee cake! Thanks for the comment Marie!

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