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Apple or Blueberry Coffee Cake

This recipe was originally a blueberry coffee cake.  It is out of this world; not too sweet, moist but with just the right bit of crunch from the streusel topping.  It really is a cake to go with coffee.

I had a bunch of apples and some of them were starting to go soft so I decided to take my awesome Blueberry Coffee Cake recipe mess around with it a little bit and substitute apples for the berries.

And it came out equally as awesome.  You have no excuse not to bake this.  It has very few ingredients that are generally always on hand.  You won’t be sorry.  The only problem with this cake is you’ll be tempted to cut just a little bite everytime you pass by.  You could end up eating the entire thing yourself one bite at a time.  smiley

INGREDIENTS:

  • 2 C all-purpose flour
  • 3/4 C sugar
  • 1/2 C half & Half
  • 1/4 C butter, softened
  • 1 egg
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 cup fresh or frozen blueberries OR
  • 2 medium apples, diced

For APPLE cake:

  • 1 TBSP lemon juice
  • 1 tsp lemon zest (if you don’t have it, don’t knock yourself out)
  • 1 tsp cinnamon
  • 1TBSP sugar 

Heat oven to 350°F.

Peel and core apples.  Slice one half of an apple thinly.  Cut remaining apples into medium sized chunks.  In a small bowl, toss apples with 1 TBSP fresh lemon juice, 1 tsp lemon zest, 1 TBSP sugar and 1/2 tsp cinnamon.  Set aside.

Combine all cake ingredients except blueberries/apples in large bowl.  Hand mix using a fork or wooden spoon, scraping bowl often, until well mixed.  Batter will be stiff and sticky. You can use a mixer but the batter is stiff and it’s hard to get off of the beaters.  Stir in blueberries or apples. Spread batter into a greased 8-inch square baking pan.  I prefer to use glass rather than metal.  If you use apples, arrange the slices on top of the batter. 

Stir together all streusel ingredients (see below) except butter in small bowl; cut in butter using pastry blender or 2 butter knives until mixture resembles pea-sized coarse crumbs. Sprinkle mixture over batter. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.  Do not over bake.  Start checking for doneness right at the 35 minute mark.

STREUSEL TOPPING:

  • 1/2 C sugar
  • 1/3 C flour
  • 1/4 tsp cinnamon
  • Pinch nutmeg
  • 1/4 C cold butter, cut into chunks