Apple Crumble Coffeecake
Layers of apples inside and on top
give extra moistness to this scrumptious cake.
Apple Crumble Coffeecake
| Topping: | ||
| ½ cup | all-purpose flour | 125 mL |
| 1/3 cup | packed brown sugar | 75 mL |
| ¼ cup | butter | 50 mL |
| Apple Filling | ||
| 4 cups | sliced peeled Ontario apples
(such as Cortland, Crispin, Golden Delicious, Idared, Jonagold, Northern Spy, Spartan) |
1 L |
| 1/3 cup | packed brown sugar | 75 mL |
| 1 tsp | cinnamon | 5 mL |
| Cake Batter: | ||
| 2/3 cup | butter | 150 mL |
| ½ cup | granulated sugar | 125 mL |
| 3 | eggs | 3 |
| 1 tsp | vanilla | 5 mL |
| 1 ¼ cups | all-purpose flour | 300 mL |
| 1 ½ tsp | baking powder | 7 mL |
| ½ tsp | salt | 2 mL |
Prepare
topping: In small bowl, combine flour and brown sugar, blend in butter
to form small crumbs.
Prepare apple filling: In large bowl, combine sliced apples, brown sugar and cinnamon.
Prepare batter: In large bowl with electric mixer, cream butter and granulated sugar until light and fluffy. Beat in eggs, one at a time; beat in vanilla. In small bowl, combine flour, baking powder and salt; stir into creamed mixture just until combined.
Spread half of batter in greased 9-inch (23 cm) springform pan or square baking pan. Spoon half of apples over batter. Repeat with remaining batter and apples. Sprinkle topping over apples. Bake in a 350 ° F (180 ° C) for 60 to 70 minutes or until tester inserted in center comes out clean.