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Chef Patti Anastasia
Serving Southern New Hampshire since 2003
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Table Talk » Cinnamon Apple Coffeecake
I don't enjoy baking, but I really don't like cleaning and since my husband Tom happily does most of the cleaning and laundry, I try to thank him by making him muffins, coffeecakes and other breakfast treats. A cinnamon apple coffeecake in Cooking Light's November issue caught my eye. It sounded both tasty and easy to make, which is definitely important to me.
I decided to try the recipe using King Arthur 100% White Whole Wheat Flour. And some of the reviewers on the Cooking Light site said that they wished it had more apple, so I added more. I used 1 1/2 apples because my apples were very large. Plus, I wanted a snack, so I snacked on 1/2 of an apple while I made this. I also reduced the sugar from 1 cup to 3/4 cup. This is a great recipe for me since it went together in no time and uses ingredients that I always have. Tom had it for breakfast this morning and loved it.
Cinnamon Apple Coffeecake
Preheat oven to 350°. Grease an 8x8 pan.
To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, cinnamon, and salt in a large bowl and stir with a whisk to combine. Make a well in center of mixture. Whisk together milk, melted butter, vanilla, and egg. Stir milk mixture into flour, stirring just until moist. Fold in apple. Pour batter into prepared baking pan. Sprinkle streusel evenly over batter.
Bake at 350° for 45-50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving.
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I like that there is less than one cup of sugar in this. Thanks for the recipe!
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