Apple Cinnamon Coffee Cake Recipe

Ingredients for Apple Cinnamon Coffee Cake

• Unsalted Butter
• Granny Smith Apples
• Granulated Sugar
• Unbleached All Purpose Flour
• Ground Cinnamon
• Table Salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• Buttermilk
• 1 large egg
• Vanilla Extract
• Walnuts
• Dark Brown Sugar

How to Make Apple Cinnamon Coffee Cake

1. Heat 1 tablespoon (14g) butter in a 10-inch skillet over high heat until golden brown.
2. 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).
3. Remove from heat; sprinkle apples with 2 tablespoons (20g) granulated sugar and toss gently until glazed. Set aside to cool to room temperature.
4. Adjust oven rack to the center position and preheat oven to 350°F (175°C).
5. Generously grease the bottom and lightly grease the sides of a 10-inch springform pan.
6. Sprinkle the bottom of the pan with 1/4 cup (30g) dry bread crumbs; tap out any excess.
7. 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.
8. Cut in 11 tablespoons (155g) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
9. Reserve 1 cup of the crumb mixture in a separate bowl.
10. To the remaining crumb mixture, whisk in 1 teaspoon ground cinnamon, 2 teaspoons baking powder, and 1/2 teaspoon baking soda.
11. Add 1 cup (240ml) buttermilk or plain yogurt, 1 large egg, and 1 teaspoon vanilla extract.
12. Whisk vigorously until the batter is thick, smooth, fluffy, and frosting-like (1 1/2 to 2 minutes).
13. Gently fold in the cooled apples using a rubber spatula. Scrape the batter into the prepared pan and smooth the top.
14. 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.
15. Toss with a fork until well combined.
16. Sprinkle the crumb mixture evenly over the batter, pressing gently to adhere.
17. 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.).
18. Transfer the cake to a wire rack.
19. Remove the sides of the springform pan.
20. Let the cake cool completely (about 2 hours) before serving. Once cooled, carefully slide the cake off the pan bottom onto a serving plate.
21. Serves 8-10