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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Food in My Back Yard (FIMBY) Series
FALL
Nov. 11: Prepare now for colder weather in the edible garden
Nov. 4: Plant a pea patch for you and your garden
Oct. 27: As citrus season begins, advice for backyard growers
Oct. 20: Change is in the autumn air
Oct. 13: We don't talk (enough) about beets
Oct. 6: Fava beans do double duty
Sept. 30: Seeds or transplants for cool-season veggies?
Sept. 23: How to prolong the fall tomato harvest
SUMMER
Sept. 16: Time to shut it down?
Sept. 9: How to get the most out of your pumpkin patch
Sept. 2: Summer-to-fall transition time for evaluation, planning
Aug. 26: To pick or not to pick those tomatoes?
Aug. 19: Put worms to work for you
Aug. 12: Grow food while saving water
Aug. 5: Enhance your food with edible flowers
July 29: Why won't my tomatoes turn red?
July 22: A squash plant has mosaic virus, and it's not pretty
July 15: Does this plant need water?
July 8: Tear out that sad plant or baby it? Midsummer decisions
July 1: How to grow summer salad greens
June 24: Weird stuff that's perfectly normal
SPRING
June 17: Help pollinators help your garden
June 10: Battling early-season tomato pests
June 3: Make your own compost
May 27: Where are the bees when you need them?
May 20: How to help tomatoes thrive on hot days
May 13: Your plants can tell you more than any calendar can
May 6: Maintain soil moisture with mulch for garden success
April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
WINTER
March 18: Time to give vegetable seedlings some more space
March 11: Ways to win the fight against weeds
March 4: Potatoes from the garden
Feb. 25: Plant a fruit tree now -- for later
Feb. 18: How to squeeze more food into less space
Feb. 11: When to plant? Consider staggering your transplants
Feb. 4: Starting in seed starting
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Garden checklist for week of Nov. 16
During breaks in the weather, tackle some garden tasks:
* Clear gutters and storm drains.
* Prune dead or broken branches from trees.
* After the storm, seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Plant bulbs at two-week intervals to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting them. Do leave some (healthy) leaves in the planting beds for wildlife and beneficial insect habitat.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
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