Apple Almond Coffee Cake

Usually there is something that inspires me to cook, a memory, an event coming up.  This time it was just to get rid of ingredients in my pantry.  The bonus is it’s something that my husband can take to work for breakfast with a yogurt.  Also, it turned out a lot better then I thought, the spices were great and subtle, and it isn’t an overly sweet cake. This would make a lovely addition to your brunch table or tea/coffee with guests.  I of course made some changes, but those are shown below.  Hope you enjoy.

Apple Almond Coffee Cake

  • 1 lb Shredded Cooking Apple (2-4 depends on size of apple)
  • 1 tbsp Lemon Juice
  • 2 cups Unbleached Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Ground Nutmeg
  • 1 tsp Ground Cinnamon
  • 1/4 c Chopped Almonds
  • 1/2 c Butter, softened
  • 1/2 c Brown Sugar, packed
  • 2 Eggs
  • 1 tsp Vanilla
  • 1 tsp Almond Extract
  • 1/4 c Greek Yogurt
  • Crumb Topping
  • 1/2 c Brown Sugar, packed
  • 1/4 c (4 tbsp) Unsalted Butter, Cold
  • 1/4 c Unbleached Flour
  • 1/2 tsp Cinnamon

Preheat oven to 350°F.  Grease and line a 8″ square pan with a 8″x16″ piece of parchment so it sticks up on two sides to create a lift for removing the cake.

In a bowl shred 2-3 baking apples until the weight on a scale comes to 1 lb.  Add in the lemon juice and toss to coat the apples, and set aside.

In a small bowl combine the flour, baking powder, baking soda, cloves, nutmeg, cinnamon, and chopped almonds, whisk to combine and set aside.

In a stand mixer cream the butter and brown sugar until fluffy and add in the eggs one at a time, scraping down between each one.   Add in the almond and vanilla extract and mix until well combined.  Add in 1/2 of the flour mix and when just combined add the milk until just mixed, add in the remaining flour and mix until barely combined.  Remove bowl from mixer stand and add in the apples.  Fold in while scraping sides to mix in any unincorporated flour.    Pour batter into the prepared pan.

With a pastry knife or food processor combine the crumb topping items together until produces a small  crumble, sprinkle evenly on top of the cake and place in oven for 40-50 minutes until a toothpick inserted into center comes out clean.  Cooking time will vary depending on pan used, after 30 minutes check on the cake and every 10 minutes until cooked. Let cool in pan and use the parchment to lift it out on to your serving platter.

Adapted: Food.com

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