Apple Cinnamon Coffee Cake

By srumbel

Author: Carla Cardello (www.chocolatemoosey.com)
This Apple Cinnamon Coffee Cake with a crumb-like topping and vanilla glaze on top is a sweet alternative to apple pie when you have an abundance of apples to use.

Ingredients

• Topping
• 3/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 6 tablespoons unsalted butter, cold and cut into 6 pieces
• Cake
• 1 1/2 cups all-purpose flour
• 2/3 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, melted
• 1 egg
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 large apple, cored, peeled, and chopped
• Glaze
• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla extract

Preparation

Step 1

Preheat oven to 350F. Lightly grease an 8.5 or 9 inch springform pan.
Make the topping first: In a large bowl, whisk together the flour, brown sugar, sugar, cinnamon, and nutmeg. Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs. Refrigerate while you make the cake.
Make the cake next: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In another large bowl, beat on medium speed the melted butter and egg until smooth. Beat in the milk and vanilla. Scrape down the sides of the bowl. Gradually beat in the flour mixture until combined (do not overmix). Stir in apples.
Transfer dough to prepared pan. Top evenly with cold topping. Bake 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for at least 15 minutes before removing the sides of the pan.
While cake is cooling, make the glaze: Whisk together the powdered sugar, milk, and vanilla. Drizzle over warm cake. Let harden before serving.
Serves: 8-10