Recipe: Apple almond coffee cake with streusel topping
This ideal autumn cake is packed with apples and almonds. Debbie Arrington
Despite the record summer heat, this was a great apple season, which means my refrigerator is full of fruit.
This apple-packed coffee cake is studded with chunks of apples plus crunchy almonds. For this recipe, I used McIntosh apples, which stay a little bit firm when cooked.
Enjoy for breakfast on the go, afternoon snack or (relatively low-fat) dessert.
Apple almond coffee cake
Makes 6 to 8 servings
Ingredients:
1-1/4 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1-1/2 cups chopped apples (about 2 large or 4 small)
2 tablespoons orange juice
¾ cup sugar
¼ cup plain yogurt
1 egg, beaten
¼ cup chopped almonds
For streusel topping:
2 tablespoons all-purpose flour
¼ cup brown sugar, packed
¼ teaspoon cinnamon
2 tablespoons butter
¼ cup chopped almonds
Instructions:
Preheat oven to 350 degrees F.
Butter or spray a 9-inch baking dish. Set aside.
In a medium bowl, sift together 1-1/4 cups flour, baking powder, baking soda, salt and cinnamon. Set aside.
Core, peel and chop apples; transfer to a large bowl and toss with orange juice. Add sugar. Stir in yogurt and beaten egg. Stir in ¼ cup chopped almonds.
Add flour mixture and stir until combined; it will be a lumpy batter.
Spoon batter into the prepared baking dish. Set aside.
For streusel topping: Combine 2 tablespoons flour with brown sugar and ¼ teaspoon cinnamon. Cut butter into pieces and add to flour mixture. With a fork or pastry blender, cut butter into flour mixture until crumbly. Stir in remaining almonds.
Sprinkle streusel mixture over apple batter. Bake at 350 degrees for 35 minutes or until top is golden brown and a toothpick inserted near the center comes out clean.
Remove from oven and let cool at least 10 minutes before serving.
Serve warm or room temperature.
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Garden Checklist for week of May 18
Get outside early in the morning while temperatures are still cool – and get to work!
* Plant, plant, plant! It’s prime planting season in the Sacramento area. Time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters. Transplant seedlings for many of the same flowers.
* Plant dahlia tubers.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Are birds picking your fruit off trees before it’s ripe? Try hanging strips of aluminum foil on tree branches. The shiny, dangling strips help deter birds from making themselves at home.
* As spring-flowering shrubs finish blooming, give them a little pruning to shape them, removing old and dead wood. Lightly trim azaleas, fuchsias and marguerites for bushier plants.
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