Recipe for easy cinnamon-apple coffee cake with streusel topping
Are your guests still sleeping? Do you have friends coming for brunch today? Is your menu all set for New Year's morning? In the time it takes to pull ingredients off the pantry shelf, and peel and chop one single apple (or pear, if that's what you have on hand), you can make this quick and easy coffee cake. All it takes is a bowl or two, a whisk, a few things from the pantry, one piece of fruit, and less than ten minutes of work. Plan-ahead types can bake ahead and freeze this cake, right in its pan.
Easy cinnamon-apple coffee cake with streusel topping
Serves 12. Adapted slightly from Cooking Light Quick Baking.
1-1/2 cups unbleached all-purpose flour
1 cup granulated sugar
1-1/2 tsp baking powder
1-1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/2 tsp kosher salt
3/4 cup nonfat or 1% milk
2 Tbsp butter, melted
1 tsp pure vanilla extract
1 large egg, lightly beaten
1 cup diced peeled Granny Smith apple (1 large apple)
For the streusel topping:
1/4 cup packed light brown sugar
2 Tbsp unbleached all-purpose flour
1/2 tsp ground cinnamon
2 Tbsp chilled butter, cut into small pieces
Preheat oven to 350°F. Spray an 8x8 or equivalent size loaf pan with baking spray, and set aside.
In a large bowl, whisk together the flour, granulated sugar, baking powder, 1-1/2 tsp ground cinnamon, cloves and salt. Make a well in the center. In a 2-cup or larger glass measuring cup, whisk together the milk, melted butter, vanilla and egg. Pour the mixture into the well in the flour, and use the whisk to combine just until all of the dry ingredients are moistened. Then, using a rubber spatula, fold in the chopped apple. Pour the mixture into your prepared pan, and set aside.
In a large bowl, combine the streusel ingredients. Using a pastry blender or two knives, cut the butter into the dry ingredients until it's the consistency of coarse meal. Sprinkle the streusel evenly over the cake batter.
Bake at 350F for 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for at least 10 minutes before serving, and serve warm; or, cool completely in the pan and freeze.
Other recipes that use these pantry ingredients:
Mom's blueberry coffee cake, from Kitchen Parade
Apricot coffee cake, from Chocolate & Zucchini
Coffee cake, from The Pioneer Woman Cooks
Sweet potato coffee cake with dried cranberries, from Baking Bites
White chocolate and ginger coffee cake muffins, from Cookin' Canuck