Thursday, October 6, 2011

Apple Coffee Cake


I can't believe it is October already and I have yet to make anything with apples. I love cooking and baking with apples but somehow they got lost in my excitement for pumpkins this year. Every time I go to the store, I pick up apples thinking that I am going to bake with them, but usually they end up as a snack for my toddler. That was until recently when he decided that he doesn't like apples anymore. When looking through my fridge yesterday, I realized that I had a whole bunch of apples and a container of Greek yogurt.

To use both of these up, I decided to make an apple cake, which turned out to be more of a coffee cake. I don't usually make a lot of coffee cakes (probably because I like to save those calories for cupcakes or cookies) but I figured this one would be ok because it is made with Greek yogurt, and therefore, must be lighter and healthier. I don't know if that is true but it makes me feel better about eating it. This cake was so good that I wasn't able to get a picture of the entire thing because we all devoured it (including the kiddo) as soon as it came out of the oven.  The cake was moist and not too dense or overly sweet, and was filled with chunks of apple and warm spices. It was perfect for both an after dinner treat last night, and as a tasty breakfast to go along with my cup of coffee this morning. 

Apple Coffee Cake
Serving size: 9 inch cake

Cake:
2 cups all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground all-spice
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 cup 2% Greek yogurt
1 tsp. vanilla extract
3 Granny Smith apples, peeled, cored, and cubed

Crumb topping:
1/4 cup packed light brown sugar
1/4 tsp. ground cinnamon

Preheat the oven to 350°. Butter and lightly flour a 9 inch spring-form baking pan. In a medium bowl, whisk the flour, spices, baking powder, baking soda, and salt together. Set aside.

In the bowl of a mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until well combined, about 1 -2 minutes. Beat in the eggs, one at a time, until incorporated. Mix in the Greek yogurt and vanilla. Scrape down the sides of the bowl with a spatula.

With the mixer on low, slowly add in the dry ingredients, mixing just until combined. Fold in the apples using a spatula. Pour the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle the crumb topping over the top.

Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely. 

Source: A Much Kneaded original

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