Rating: 4.5 stars
14 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

This coffee cake is best served warm. To prepare ahead, cool completely, wrap (still in the pan) in foil, and leave out at room temperature for up to one day, or freeze for up to three months. To reheat thawed cake, unwrap and bake at 250° for 15 to 20 minutes.

Recipe by Cooking Light November 2007

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
12 servings (serving size: 1 piece)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square baking pan coated with cooking spray.

  • To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving. Serve warm.

Nutrition Facts

197 calories; calories from fat 21%; fat 4.6g; saturated fat 2.7g; mono fat 1.2g; poly fat 0.3g; protein 2.9g; carbohydrates 36.7g; fiber 0.8g; cholesterol 28mg; iron 1.2mg; sodium 202mg; calcium 68mg.
Advertisement