Apple Cinnamon Coffee Cake

We’ve been focusing so much on blogging all these Asian recipes that we’ve been somewhat remiss in our holiday baking duties. Well, we’re all heading back to the States for Christmas, so today, whilst Bing Crosby, Nat King Cole, and Tony Bennett sang about roasting chestnuts, Herald Square, and how much it’s “beginning to look a lot like Christmas,” I baked this cake.

It’s got all the moist, crumbly goodness of a coffee cake, with a soft, sweet layer of apples that reminds me of apple pie and that awesome cinnamon flavor that you look for this time of year. I’m not going to call this a “healthy” cake exactly, but it’s definitely not as heavy on the fat and sugar as a lot of similar holiday baking recipes. But that’s what I do. I justify all my baking by frantically replacing butter and sugar with things like fruit, yogurt, and vegetable oil and shoving free cupcakes, slices of pie, cookies, and cake into the arms of alarmed strangers and bemused coworkers.

All kidding (ahem) aside, this cake doesn’t by any means taste like it’s low fat, low sugar, or low anything. It’s got a really moist, light crumb and amazing apple-y flavor. Yay for the holidays! Here’s what you need:

For the crumb topping:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 3 tablespoons butter

For the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2/3 cup yogurt
• 1/2 cup brown sugar
• 1/2 cup oil
• 1/4 cup pure maple syrup
• 1/4 cup milk
• 1/2 cup grated apple
• 1-2 apples, thinly sliced
• 2 teaspoons lemon juice
• 2 tablespoons powdered sugar

Preheat the oven to 350 degrees. Grease and flour an 8-inch or 9-inch cake pan. Start by making the crumb topping. In a small bowl, toss the flour, brown sugar, salt, and cinnamon together. Cut in the cold butter until crumbly. Set aside.

To make the cake, whisk together the dry ingredients in a large bowl (flour, baking soda, baking powder, salt, and spices).

In another medium bowl, whisk together the yogurt, brown sugar, oil, maple syrup, and milk…

And add the grated apple.

Add the wet ingredients to the dry.

Fold together just until combined. Try not to overmix!

Pour the thick batter into the prepared pan and smooth it out.

In a small bowl, toss the sliced apples in the lemon juice.

And line the surface of the cake with the slices. No need to get fancy with a pattern or anything. Just get ’em on there in a relatively even layer. You can add an even thicker layer than what’s shown in the picture – up to three layers of apples. I think I’ll add more next time.

Spread the crumb topping on top of the apples.

Bake for 45-55 minutes, or until a toothpick comes out clean. Cool and dust lightly with powdered sugar.

Slice and serve!

APPLE CINNAMON COFFEE CAKE

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Serves: Serves 12

Ingredients

FOR THE CRUMB TOPPING:

• ½ cup all-purpose flour
• ⅓ cup brown sugar
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 3 tablespoons butter

FOR THE CAKE:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ⅔ cup yogurt
• ½ cup grated apple
• ½ cup brown sugar
• ½ cup oil
• ¼ cup pure maple syrup
• ¼ cup milk
• 1-2 apples, thinly sliced
• 2 teaspoons lemon juice
• 2 tablespoons powdered sugar

Instructions

1. Preheat the oven to 350 degrees. Grease and flour an 8-inch or 9-inch cake pan. Start by making the crumb topping. In a small bowl, toss the flour, brown sugar, salt, and cinnamon together. Cut in the cold butter until crumbly. Set aside.
2. To make the cake, whisk together the dry ingredients in a large bowl (flour, baking soda, baking powder, salt, and spices). In another medium bowl, whisk together the yogurt, grated apple, brown sugar, oil, maple syrup, and milk.
3. Fold the wet ingredients into the dry until just combined. Pour the thick batter into the prepared pan and smooth it out.
4. Toss the sliced apples in the lemon juice and line the surface of the cake with the slices. Spread the crumb topping on top of the apples. Bake for 45-55 minutes, or until a toothpick comes out clean. Cool before dusting lightly with powdered sugar. Serve!

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