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Friday, February 10, 2012

Apple Streusel Coffee Cake

In our circle of friends and family, J is known as THE picky eater. He loves beef, potatoes and even better if there are lots of cheddar cheese on top. There are probably only 5 veggies he would eat and maybe like 4 kinds of fruits. Apples are one of them especially if they are Honeycrisp. They are normally a lot more expensive than other breeds of apples (normally $2.99/lb at Stop and Shop) but they are definitely worth the price. Honeycrisps are the best during early fall and in previously year you wouldn't be able to get them pass December but this year I noticed Stop and Shop still have them last week but it didn't taste as good as the Fall ones. It could either be due to the fact that Honeycrisps store well refrigerated for months or because they started to grow them in other countries like New Zealand. Since they were not as sweet as in the Fall, J left two Honeycrisps in the fridge for the past 2 weeks. I thought a coffee cake with apples would be awesome for breakfast tomorrow.


Apple Streusel Coffee Cake

Cake:
  • 2 cups of flour (or you can use 1 1/2 cup flour with 1/2 cup of ground almond meal like I did)
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 stick of room temp unsalted butter
  • 1 cups packed light brown sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 2 cups diced apples 
Streusel Topping:
  • 1/2 cup packed light brown sugar
  • 1/2 cup flour
  • 1/2 tsp ground cinnamon
  • 4 tsp unsalted butter
  • 1/2 cups of sliced almonds (optional)
Preheat oven to 350 degrees F. Lightly greased a 13 x 9 inch baking dish with butter for baking spray.  *Today I used an 9 inch round pan and a cupcake pan (6 muffins).

Cake:
Cream together butter and brown sugar until light and fluffy. Add the eggs, vanilla extract and sour cream, mix well. Add all the dry ingredients to the wet ingredients then mix until combined. Then fold in the apples. Pour the mixture into the baking dish. 

















Streusel Topping:
Combined all the ingredients and mix until it resembles coarse crumbs. 















Sprinkle the crumbs on top of the cake mixture. Bake for 35-45 minutes or until a toothpick inserted into the cake comes out clean. 






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