Apple Coffee Cake

I love desserts with apples in them.  This recipe was originally a Cranberry Coffee Cake.  It used fresh cranberries.  I don't think I've ever had fresh cranberries and I was scared if I used them the cake would be too tart.  The first time I made it I skipped the cranberries and the cake came out too dry.  For my second attempt I replaced the cranberries with apples sprinkled with brown sugar and cinnamon.  Everyone liked it, especially my mom.

This would go good with a scoop of ice cream but it is also very good on its own.

Apple Coffee Cake
Adapted from Smitten Kitchen

2 cups plus 1 tbsp all-purpose flour, divided
2 tsp baking powder
3/4 tsp salt
1/2 cup plus 1 tbsp butter or margarine, softened, divided
1 1/4 cup sugar, divided
2 eggs
1/2 cup milk

2 apples, peeled and cut into slices
brown sugar, to taste
cinnamon, to taste

Preheat oven to 350 F.  Grease a 9 inch round cake pan and line with parchment paper.  Grease the parchment paper as well.

In a bowl whisk together 2 cups of flour, baking powder and salt.  In the bowl of an electric mixer fitted with the paddle attachment, beat together butter/margarine and 1 cup of sugar at medium-high until light and fluffy.  Add the eggs one at a time mixing well after each one, scraping bowl down as needed.  Reduce speed to low.  Add the flour mixture in 3 batches alternating with milk (beginning and ending with flour).  Mix until just combined.

Add half the batter into the prepared pan and spread.  Top with apples leaving a 1/2 inch border.  Sprinkle with brown sugar and cinnamon.  I used about 1 tbsp brown sugar and 1/4 tsp cinnamon.

Carefully spread the remaining batter on top of the apples.

In a small bowl, combine 1/4 cup sugar, 1 tbsp butter/margarine and 1 tbsp flour.  Mix with your fingertips until crumbly.  Sprinkle on top of cake.

Bake for 45-50 minutes, or until a tester inserted comes out clean.  Cool in pan 30 minutes, then remove and cool crumb side up.




Linking up here