Moist Apple Cinnamon Coffee Cake

I had contemplated making muffins this week but then that wouldn’t have given me anything new to share. You see… I have two very favorite muffin recipes. One is a very quick and basic recipe. The other is a bit more special. Both fulfill my muffin cravings when those come along. I was ready to make either one but figured I’d go a different route.

I started out making what seemed like a basic coffee cake recipe. Before I added everything to the pan I decided I had to add apples. Apples in baked goods is always a good thing, right? The thing that caught me by surprise was not only the bake time but also how liquidy the batter was. When I make muffins or even cupcakes, the batter is usually thicker. I was skeptical. As a precaution I even put a cookie sheet on the rack below in the oven!

I followed the recipe, mostly. You know, except for the addition of apples and well… I reduced the time just slightly. And I do mean slightly. I cooked mine 5 minutes less than the directions stated because at that point my cake tester came out clean… and that was also key to the recipe. I’m not sure if an extra 5 minutes would have made a difference or not. I’m guessing not. My coffee cake turned out very moist. Not a sloppy moist, just extra moist unlike coffee cakes I’ve had in the past. I’m figuring it had something to do with the addition of the apples and perhaps the liquid items called for the cake itself. I’m not complaining, it just wasn’t what I was expecting. It’s still very tasty. The apples definitely do give it that something extra, without it I’m afraid this might be rather blah. So if you make this, do add the apples and do expect it to be moist.

Next time I might exclude the milk and double the sour cream or do a 50/50 mix of sour cream and yogurt. If you play around with the batter ingredients at all let me know what your result is.

Moist Apple Cinnamon Coffee Cake

Ingredients:

Topping ingredients:
1/2C butter, melted
1/4C sugar
1/4C and 2 tbsp brown sugar
1 tbsp cinnamon
1 1/2C flour

Filling ingredients:
2 tsp brown sugar
2 tsp sugar
1/2 tsp cinnamon

Cake ingredients:
1 3/4C flour
1C sugar
1 tsp salt
2 1/2 tsp baking powder
1 1/2 tsp cinnamon
1C milk
1/4C and 2 tbsp sour cream
2 1/4 tsp vanilla
2 eggs
1 1/2 - 2C apples, peeled and chopped

Directions:

Preheat oven to 325 degrees. Prepare a square baking sheet by greasing, I opted for Pam for baking but butter and flour could work as well. In a medium bowl mix all topping ingredients together, except flour, until smooth. Add flour and mix with a fork until crumbly. Set aside.

Mix filling ingredients together in a small bowl, set aside.

In a large bowl, whisk together all dry ingredients. Slowly add milk, sour cream, eggs and vanilla. Mix until creamy. Finally fold apples into the batter.

Pour half of your batter into the prepared pan. Sprinkle with dry filling mixture. Pour remaining batter over the cinnamon filling. Take a fork and break up topping, as it's now had time to sit and harden up a bit. Cover batter with chunky cinnamon topping.

Bake for 70-75 minutes or until a cake tester comes out clean. Let cool completely in pan before slicing.

Recipe source: Saveur


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10 Responses to “Moist Apple Cinnamon Coffee Cake”

  1. #
    1
    Lauren at KeepItSweet — February 2, 2011 at 3:46 pm

    I actually prefer cake to be extra moist rather than dry at all so I’d probably like this:-) I love apples in cakes.

  2. #
    2
    natalie (the sweets life) — February 2, 2011 at 4:33 pm

    Yum! I love a good moist cake; I can’t wait to try this! I’ve made this cinnamon apple coffee cake before: http://www.thesweetslife.com/2011/01/cinnamon-apple-cake.html

    It has cream cheese in the batter and was also incredibly moist! (but a cooking light recipe!!)

    • Rachel — February 2nd, 2011 @ 4:41 pm

      Thanks for the link – that looks really good :)

  3. #
    3
    Laura — February 2, 2011 at 4:56 pm

    Since many coffee cakes are too dry for me, this looks PERFECT.

  4. #
    4
    fooddreamer — February 2, 2011 at 5:38 pm

    It looks fantastic, and I always think moist is a good thing. Especially for coffee cake, many of them are too dry.

  5. #
    5
    Jonna — February 2, 2011 at 8:59 pm

    This looks soooo good! I’m gonna put this on the list to try :- )

  6. #
    6
    Elizabeth — February 3, 2011 at 11:28 am

    I am obsessed with coffee cake right now. I just made a peach streusel coffee cake a few weeks ago with frozen peaches from last summer. http://freefoodboston.wordpress.com/2011/01/14/peach-streusel-coffee-cake/

    That apple and crumb topping look heavenly. A sour cream coffee cake is definitely next on my list.

  7. #
    7
    Sandie {A Bloggable Life | Inn Cuisine} — February 5, 2011 at 5:06 pm

    I’m a total sucker for coffee cakes—LOVE them! Can’t wait to try this version too, apple cinnamon is one of my favorite combos!

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