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 than 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. Hope you enjoy.
Apple Almond Coffee Cake
Posted by Lia S on May 17th, 2011
Yield: 1 standard bread loaf or an 8″x8″ pan
Ingredients
- 1 lb shredded cooking apples (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 cup chopped almonds
- 1/2 cup butter, softened
- 1/2 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla
- 1 tsp almond extract
- 1/4 cup 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
Instructions
- 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 ingredients 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.
I love cakes that aren’t overly sweet. I love this spice blend. I like inspiration too, but I’m always looking to clear out the pantry or produce drawers when I cook. I need to be better about both.