I wasn’t feeling pie baking last night, but I was feeling a thick and crumbly coffee cake. With the addition of some apple sauce (which I think I’m going to make in the crockpot this weekend) and freshly chopped apples- your typical coffee cake gets a special Fall twist. Not especially pretty (I like to call it rustic) but moist and delicious.
Although this weekend’s weather is throwing a wrench into my Fall weather vibes – I still plan on spending it apple picking and baking.
80 degree temps and all…Apple Crumble Coffee Cake filled with apples and topped with crumble, a perfect way to use up your picking bounty!
- 1/2 cup brown sugar
- 1/4 cup sifted all-purpose flour
- 1/4 cup butter, softened
- 1 teaspoon cinnamon
With a fork mix together the brown sugar, flour, butter, and cinnamon until it is crumbly in texture. Set aside and prepare the cake
- 1 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/3 cup melted butter
- 1/2 cup milk
- 1/4 cup of applesauce
- 1/4 cup of finely chopped apple
For the Cake
- Preheat the oven to 375
- Grease a 9-inch glass baking dish and set aside
- In a large mixing bowl mix together the flour, baking powder, and salt- set aside.
- In a medium bowl (or mixer) place the egg, sugar, vanilla extract, and butter- beat well.
- Add the milk and mix slowly until just combined.
- Pour the egg mixture into the flour mixture and mix well.
- Gently stir in the applesauce and chopped apples
- Pour the batter into the prepared pan and top with streusel
- Bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean.