Apple-cinnamon Coffee Cake Recipe

The best delicious Apple-cinnamon Coffee Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Apple-cinnamon Coffee Cake recipe today!

Hello my friends, this Apple-cinnamon Coffee Cake recipe will not disappoint, I promise! Made with simple ingredients, our Apple-cinnamon Coffee Cake is amazingly delicious, and addictive, everyone will be asking for more Apple-cinnamon Coffee Cake.

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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Apple-cinnamon Coffee Cake.

Ready to make this Apple-cinnamon Coffee Cake Recipe? Let’s do it!

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Ingredients & Directions

11 tb Unsalted butter; softened
2 Medium-large Granny Smith
-apples; peeled, cored, cut
-into 1/4-inch dice
1 c Plus 4 tbl. granulated white
1 tb Dry bread crumbs
2 c All-purpose flour
1 ts Salt
2 ts Ground cinnamon
1 ts Baking powder
1/2 ts Baking soda
3/4 c Unsalted buttermilk; or
-plain low fat yogurt (not
-nonfat) at room temperature
1 lg Egg; at room temperature
1 ts Pure vanilla extract
3/4 c Walnuts or pecans; (3
-ounces), finely chopped
1/2 c Firmly packed dark brown

1. Heat 1 tablespoon butter in a 1 0-inch skillet (preferably nonstick)
over high heat until golden. Add apples, cover, and cook over high heat,

stirring frequently, until they are dry and very tender, 2 to 3 minutes.

2. Remove from heat, sprinkle apples with 2 tablespoons sugar,and lightly
toss until glazed. Cool to room temperature.

3. Adjust oven rack to center position and heat oven to 350degrees.
Generously grease bottom and lightly grease sides of 10-inch spring form

pan. Sprinkle bottom of pan with dry breadcrumbs, then shake lightly to
coat. Tap out excess crumbs.

4. Whisk flour, remaining sugar, and salt in large mixing bowl until
blended. Add remaining butter and cut with whisk until mixture resembles

coarse crumbs. Remove 1 cup of crumbs to separate bowl.

5. Whisk 1 teaspoon cinnamon, baking powder, and soda into mixture
remaining in large mixing bowl. Add buttermilk or yogurt, egg, and vanilla,
whisk vigorously until batter is thick, smooth,fluffy, and frosting like, 1
1/2 to 2 minutes. Fold apples into batter.Using a rubber spatula, scrape
batter into prepared pan and smooth top.

6. Add nuts, brown sugar, and remaining teaspoon cinnamon to reserved
crumbs-, toss with a fork or your hands until blended.Sprinkle crumbs over
batter, pressing lightly so that mixture adheres. Bake cake until center is
firm and cake tester comes out clean, 50 to 55 minutes. Transfer cake to
rack-, remove pan sides.Let cake cool completely, about 2 hours, before
serving. When completely cooled, cake can be slid off pan bottom onto
serving plate.

Serves 8 to 10.

Cook’s Illustrated, Mar./Apr. 1995, Page 21. Credit: Stephen Schmidt.

Nationality: USA Course: dessert Season:any Method: baked

Start to Finish 4 hours Preparation 30 minutes A Attention 1 1/2 hours
Finishing 2 hours

8 Servings

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