Zutaten für Apple Cinnamon Coffee Cake
- 12 tablespoons (169g) unsalted butter
- 2 medium Granny Smith apples
- 1 cup + 2 tablespoons (220g) granulated sugar
- 2 cups (240g) unbleached all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon (3g) table salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup (240ml) buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (30g) chopped walnuts (optional)
- 1/4 cup (50g) packed light brown sugar
- 1/4 cup (30g) dry bread crumbs
- 1 cup (240ml) plain yogurt (optional alternative to buttermilk)
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Zubereitung von Apple Cinnamon Coffee Cake
- Heat 1 tablespoon (14g) butter in a 10-inch skillet over high heat until golden brown.
- Add 2 medium apples (peeled, cored, and thinly sliced) to the skillet, cover, and cook over high heat, stirring frequently, until apples are dry and very tender (2-3 minutes).
- Remove from heat; sprinkle apples with 2 tablespoons (20g) granulated sugar and toss gently until glazed. Set aside to cool to room temperature.
- Adjust oven rack to the center position and preheat oven to 350°F (175°C).
- Generously grease the bottom and lightly grease the sides of a 10-inch springform pan.
- Sprinkle the bottom of the pan with 1/4 cup (30g) dry bread crumbs; tap out any excess.
- In a large mixing bowl, whisk together 2 cups (240g) all-purpose flour, 1 cup (200g) granulated sugar, and 1/2 teaspoon (3g) salt until well combined.
- Cut in 11 tablespoons (155g) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Reserve 1 cup of the crumb mixture in a separate bowl.
- To the remaining crumb mixture, whisk in 1 teaspoon ground cinnamon, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
- Add 1 cup (240ml) buttermilk or plain yogurt, 1 large egg, and 1 teaspoon vanilla extract.
- Whisk vigorously until the batter is thick, smooth, fluffy, and frosting-like (1 1/2 to 2 minutes).
- Gently fold in the cooled apples using a rubber spatula. Scrape the batter into the prepared pan and smooth the top.
- In the bowl with the reserved crumbs, add 1/4 cup (50g) packed light brown sugar, 1/2 cup (30g) chopped nuts (optional), and 1 teaspoon ground cinnamon.
- Toss with a fork until well combined.
- Sprinkle the crumb mixture evenly over the batter, pressing gently to adhere.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean (Note: Avoid testing doneness until the center appears firm when the pan is gently shaken. Inserting a skewer too early may cause the topping to deflate.).
- Transfer the cake to a wire rack.
- Remove the sides of the springform pan.
- Let the cake cool completely (about 2 hours) before serving. Once cooled, carefully slide the cake off the pan bottom onto a serving plate.
- Serves 8-10
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
158g
Fat
44g
Carbs
20g
