An Ode to Apple-Infused Euphoria
A perfectly moist cinnamon-apple coffee cake has a magnetism hard to resist, especially with its jammy apple layer. Have you ever returned from an orchard trip, arms laden with an excess of apples? Indeed, fate has smiled upon you! This cake is their ultimate calling.
Ah, the quintessential comfort of an apple pie! But what if you could elevate that comfort, sprinkling in some crumbly magic? Your wishes have been heard, and the answer lies in this sensational cinnamon apple coffee cake. Its previous debut might have been off-season, but the rave reviews made it clear – it’s a recipe for all seasons.
A Glimpse Into Its Layered Perfection
Envision a structure where, nestled between the soft cake and the crumb, you discover a delicate layer of apple slices. As it bakes, it undergoes a magical transformation, reminiscent of apple pie filling, bestowing a slightly moist texture to the top layer of the cake.
The harmonious blend of a buttery crumb topping, an apple-infused gooey layer, and the flavor-packed cake beneath crafts a symphony for your taste buds. And here’s a delightful twist – this masterpiece is egg-free!
Why No Eggs? It’s All About the Apples!
Interestingly, this cake recipe doesn’t call for eggs. Perfect for those with egg allergies, and for the curious minds wondering about the absence of eggs, here’s the revelation: the apples, coupled with the baking powder, lend this cake its superb texture and lift. The moisture balance is artfully maintained with the infusion of yogurt and oil. Believe it, eggs won’t be missed here!
Ingredients
For the Heavenly Crumb:
- 1/3 cup brown sugar
- 2 tablespoons white sugar
- 1/2 teaspoon cinnamon
- A pinch of salt
- 4 tablespoons butter, melted
- 2/3 cup all-purpose flour
For the Cake’s Core:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2/3 cup yogurt (plain, vanilla, or Greek; buttermilk or sour cream as alternatives)
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1/4 cup authentic maple syrup
- 2 medium apples, prepped
- 2 teaspoons lemon zest
Step-by-Step Guide
- Heat up your oven to 350°F (175°C). Prep an 8-inch (20cm) square cake pan with grease and a light flour dusting.
- Dive into the crumb creation: Mix sugars, cinnamon, and salt in a bowl. Introduce melted butter. Upon blending, fold in flour till it’s just right. Keep it aside.
- Cake time! Mix the dry elements – flour, baking soda, powder, salt, and cinnamon – in a spacious bowl. In a separate vessel, whisk together yogurt, sugar, oil, and maple syrup.
- Grate or finely dice one apple and mix it into your wet mixture. Thinly slice the second apple, tossing it in lemon zest for that zing. Keep aside.
- Blend dry and wet mixtures till they’re united, avoiding overmixing. With the batter ready, pour into your pan, making sure it’s evenly spread.
- Adorn the cake with apple slices and generously layer the crumbs atop.
- Commit to baking for 50 minutes or until your cake passes the toothpick test. Let it sit, cool, and then slice to serve, either warm or at a comforting room temperature. Enjoy!