My plan was foolproof. I would prepare breakfast the night before so that the next morning, I only had to stick it in the microwave for 30 seconds. That would buy me enough extra time so I wouldn’t still be chewing as I rushed out the door.
At night, I put the plan into action. It still seemed perfect as I diced my Granny Smith apple and spooned flour into measuring cups. The batter came together quickly, and I poured it into the cake pan. But when I licked a taste off of the spatula, I knew I was in trouble.
It tasted too good, it smelled too good, and it looked way too good when it came out of the oven. I couldn’t resist—I just had to try a bite. Just a small bite. Okay, maybe another bite. Maybe an entire piece… So it became my dessert. Before I even had dinner. But when it’s still considered a healthy way to start the morning, who can ever resist a big slice of coffee cake at any time of day?
Green Apple Coffee Cake
based off of Cooking Light’s Apple-Cinnamon Coffee Cake
yields 12 servings
I’m a self-proclaimed cinnamon addict, so I put in more than the original recipe calls for. I also left the skins on my apples, but feel free to peel them before dicing.
for the cake
1½ c. flour
1 c. sugar
1½ tsp baking powder
2 tsp cinnamon
½ tsp salt
¾ c. milk
2 tbsp butter, melted and cooled
1 tsp vanilla
1 egg, lightly beaten
1 Granny Smith apple, peeled (opt.) and diced
for the streusel topping
¼ c. brown sugar
2 tbsp flour
1 tsp cinnamon
2 tbsp chilled butter, cut into small pieces
- Preheat oven to 350°. Coat an 8×8” cake pan with cooking spray. Set aside.
- Combine flour through salt in a large bowl. Make a well in the center and set aside.
- In a medium bowl, whisk milk through egg. Pour the wet ingredients into the well in the dry ingredients and mix just until all dry ingredients are incorporated. Gently fold in the apple. Pour into prepared pan.
- In another medium bowl, combine ingredients for the streusel topping. Cut butter into the dry ingredients using a fork until the mixture resembles a coarse meal. Sprinkle evenly on top of the coffee cake batter.
- Bake at 350° for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before slicing. Serve warm or allow to cool on the countertop.
*Note: The coffee cake is best left on the countertop and not placed in the refrigerator, although it will only keep for about 3 days. If you do put it in the fridge, it’ll get a little denser. But if you heat up the slice in the microwave for 20-30 seconds, it’ll still taste almost as good as a piece fresh out of the oven!