Apple-filled coffee cake with a sweet cinnamon streusel topping and a rich caramel sauce!
For this second week of my New Favorites challenge, I grabbed Gale Gand's "short + sweet" cookbook. I grabbed it mostly out of necessity, actually, as I had a friend coming over and no time!
The tag line of this book? "Quick desserts with eight ingredients or less." Perfect!!
I skimmed through and quickly chose Elsie's Quick Apple Coffee Cake, because I had all the ingredients.
Of course, I altered the recipe a bit... adding more cinnamon, doubling the topping & drizzling caramel sauce over the top!
I must say, this was a wonderful fall coffee cake, and I will definitely be going back to this cookbook again!
Quick Caramel Apple Coffee Cake Recipe
adapted from Gale Gand's "short + sweet" Cookbook
Ingredients:
for the cake:
1 1/2 cups flour
2 1/4 teaspoons baking powder
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, beaten
1/2 cup milk
1/4 cup butter, melted
3 medium apples, peeled and chopped (about 2 cups)
for the topping:
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup flour
2 teaspoons ground cinnamon
1/4 cup butter, softened
Directions:
Preheat the oven to 400ºF. Butter an 8-inch square baking dish.
for the cake:
In a large bowl, whisk together the flour, baking powder, sugar, cinnamon and salt.
In a small bowl, stir together the egg, milk and melted butter. Stir the wet ingredients into the dry ingredients until combined.
Stir in the diced apples and mix well. Spread the batter into the buttered baking dish.
for the topping:
In a medium bowl, stir together the sugars, flour, and cinnamon. Add in the butter, rubbing together quickly with your fingers, until the mixture is all combined and crumbly.
Sprinkle evenly over the batter in the pan and bake for 25-30 minutes, until golden and dry on top.
