I love desserts with apples in them. This recipe was originally a Cranberry Coffee Cake. It used fresh cranberries. I don't think I've ever had fresh cranberries and I was scared if I used them the cake would be too tart. The first time I made it I skipped the cranberries and the cake came out too dry. For my second attempt I replaced the cranberries with apples sprinkled with brown sugar and cinnamon. Everyone liked it, especially my mom.
This would go good with a scoop of ice cream but it is also very good on its own.
Apple Coffee Cake
Adapted from Smitten Kitchen
2 cups plus 1 tbsp all-purpose flour, divided
2 tsp baking powder
3/4 tsp salt
1/2 cup plus 1 tbsp butter or margarine, softened, divided
1 1/4 cup sugar, divided
1/2 cup milk
2 apples, peeled and cut into slices
brown sugar, to taste
cinnamon, to taste
Preheat oven to 350 F. Grease a 9 inch round cake pan and line with parchment paper. Grease the parchment paper as well.
In a bowl whisk together 2 cups of flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter/margarine and 1 cup of sugar at medium-high until light and fluffy. Add the eggs one at a time mixing well after each one, scraping bowl down as needed. Reduce speed to low. Add the flour mixture in 3 batches alternating with milk (beginning and ending with flour). Mix until just combined.
Add half the batter into the prepared pan and spread. Top with apples leaving a 1/2 inch border. Sprinkle with brown sugar and cinnamon. I used about 1 tbsp brown sugar and 1/4 tsp cinnamon.
Carefully spread the remaining batter on top of the apples.
In a small bowl, combine 1/4 cup sugar, 1 tbsp butter/margarine and 1 tbsp flour. Mix with your fingertips until crumbly. Sprinkle on top of cake.
Bake for 45-50 minutes, or until a tester inserted comes out clean. Cool in pan 30 minutes, then remove and cool crumb side up.
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