This coffee cake is a nice way to start off the fall baking season when apples are plentiful. However, it’s a nice treat any other time of the year when you may have a spare Granny Smith apple laying around. If you don’t happen to have a Granny Smith apple most any other eating or cooking Apple will work just fine.
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ cup granulated sugar
- 10 tbsp unsalted butter, softened
- 2 eggs
- 1 cup milk
For Cinnamon Apple
- 1 Granny Smith apple, thinly sliced
- 2 tbsp sugar
- 1 tsp ground cinnamon
For Cinnamon Crumble
- ½ cup brown sugar
- ¼ cup flour
- ½ tsp ground cinnamon
- ¼ cup unsalted butter, small diced and cold
- Preheat oven to 375°F
- Line cake pan with aluminum foil on the bottom up to the side.
- For cinnamon apple: Mix the sliced apple with sugar and ground cinnamon. Toss until apple slices are evenly covered. Set aside.
- For apple cake: Combine flour and baking powder together in a bowl, mix until incorporated and set aside.
- For Cinnamon Crumble: Prepare cinnamon crumble by mixing brown sugar, flour, cinnamon, and butter together with your hands for 3-5 minutes until it forms a nice crumble. Set aside.
- For Cake: Prepare the pan by mixing softened unsalted butter and sugar until creamy and pale for about 2-3 minutes.
- Add in eggs and continue mixing until just combined.
- Next, add flour mixture alternating with the milk, beating until just blended
- Transfer mixture to the prepared cake pan.
- Sprinkle the top with cinnamon-sugared apples in a single layer and sprinkle the cinnamon crumble over the apples.
- Bake in the oven for 55 minutes to 1 hour-10 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool for 15 minutes before taking it out from the pan.
- Enjoy with sugar glaze if desired; mix together 2 tbsp milk and ½ cup powdered sugar