Easy coffee cake is packed with fresh apples and almonds

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.