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I love coffee cakes. There’s something that’s so casual, comforting, and homey about them – like a warm hug. Even better when they have a crunchy streusel topping. This cake is adapted from a recipe I used to make as a tween, something quick to whip up when my parents had guests over for coffee (a very common thing!).
I made this cake for our family’s Thanksgiving dessert, served with whipped cream, of course. In Canada, we celebrate Thanksgiving in mid-October, since that’s when food is still being harvested and it isn’t too cold yet. Our family had our Thanksgiving dinner just this past weekend, however, because on the actual day, my parents and I were hiking in Utah! But now we’re back in Toronto, and in addition to this coffee cake, we had turkey, stuffing, mashed potatoes, sweet potato and turnip mash, and German red cabbage.
- FOR THE CAKE:
- ¾ cup sugar
- ¼ cup butter or margarine
- 1 egg
- ½ cup milk
- 1½ cups flour
- 2 tsp baking powder
- ½ tsp salt
- FOR THE APPLES:
- 3 cooking apples, cored and chopped (McIntosh, Granny Smith, Crispin or Pink Lady)
- FOR THE STREUSEL TOPPING:
- ½ cup brown sugar
- 2 Tbsp flour
- 3 Tbsp rolled oats
- 2 tsp cinnamon
- 3 Tbsp butter or margarine, melted
- ½ cup chopped nuts (walnuts or almonds)
- Preheat oven to 375F.
- Grease and flour a 9" square pan or a 9" springform.
- Thoroughly mix together sugar, butter or margarine, and egg. Stir in milk. Stir in the flour, baking powder and salt.
- Mix together the streusel topping ingredients in a small bowl.
- Spread half the cake batter into prepared pan.
- Sprinkle half the chopped apples over the cake batter.
- Sprinkle half of the streusel topping over the apples. Repeat with the second half of the batter, apples, and topping.
- Bake 25 to 35 minutes, until topping is lightly browned.
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