Apple Coffee Cake
Apple Coffee Cake
Apples are a delicious part of autumn's bounty. On Luke and Sandra Van Aert's egg farm, this apple coffee cake is a fall family favourite.
"Eggs-pert" Advice
- Use a baking apple such as Empire, Idared, Northern Spy or Fuji.
Serving: 12
Prep. Time: 30 minutes
Cooking Time: 25-30 minutes
Ingredients:
Topping
1/2 cup (125 mL) packed brown sugar
2 tbsp (30 mL) all-purpose flour
1 tsp (5 mL) ground cinnamon
1 tbsp (15 mL) butter, softened
Cake
2 eggs
1 cup (250 mL) milk
1/2 cup (125 mL) oil
1-1/4 cups (300 mL) all-purpose flour
1 cup (250 mL) sugar
4 tsp (20 mL) baking powder
1 tsp (5 mL) salt
2 medium apples, peeled and diced
Description:
To make Topping: Stir together brown sugar, flour, cinnamon and butter until blended and crumbly. Set aside.
To make Cake: Whisk eggs in a small bowl; stir in milk and oil. Combine flour, sugar, baking powder and salt in a large bowl. Add apples; stir until coated with flour mixture. Make a well in the centre of the dry ingredients; add egg mixture. Stir together just to combine ingredients. Divide batter between two greased 8-inch (1.5 L) round cake pans. Sprinkle topping over batter.
Bake in a preheated 400°F (200°C) oven until a toothpick inserted in centre comes out dry, about 25 to 30 minutes.
Serve warm.
Makes two 8-inch (1.5 L) cakes