Apple Coffee Cake
Apple Coffee Cake is delicious warm from the oven but, in my opinion, it's even better the next morning. This recipe makes two cakes - wrap the second one in plastic and foil and freeze for up to 3 months if you don't plan to eat it right away.
Servings 16
Calories 151kcal
Ingredients
- 2 cups all purpose flour
- 1 packet 2 1/4 teaspoons instant yeast (I use Red Star Platinum)
- ¼ cup sugar
- ¼ teaspoon salt
- ⅓ cup coconut or almond milk warmed
- ⅓ cup water warmed
- 2 tablespoons unsalted butter melted
- 1 teaspoon buttery sweet dough emulsion or vanilla extract
- 1 egg
- 1 apple peeled and cut into 1/8-inch pieces
For the crumb topping:
- ½ cup sugar
- ½ cup all purpose flour
- ¼ cup walnut pieces
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter melted
Instructions
- Butter two 9-inch round cake pans; set aside.
- In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Mix in the milk, water, butter and baking emulsion. Beat in the egg and apple. Mix on medium speed for 3 minutes, or until the dough is smooth and elastic (it will still be very wet).
- Divide the dough between the prepared cake pans.
- Prepare the crumb topping by combining the flour, walnuts, and spices. Mix in the melted butter until the topping resembles wet sand. Sprinkle the crumb topping in an even layer over both cakes. Cover and let rest in a warm place until doubles in size – about 20 minutes if using Platinum yeast or 45 minutes if using instant yeast.
- Bake at 350ºF for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Notes
Adapted from Red Star Yeast
Nutrition
Calories: 151kcal | Protein: 2.9g | Fat: 5.1g | Fiber: 1.2g