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 Series
June 10: Battling early-season tomato pests
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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
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March 18: Time to give vegetable seedlings some more space
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Feb. 18: How to squeeze more food into less space
Feb. 11: When to plant? Consider staggering your transplants
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Garden Checklist for week of June 15
Make the most of this “average” weather; your garden is growing fast! (So are the weeds!)
* Warm weather brings rapid growth in the vegetable garden, with tomatoes and squash enjoying the heat. Deep-water, then feed with a balanced fertilizer. Bone meal can spur the bloom cycle and help set fruit.
* Generally, tomatoes need deep watering two to three times a week, but don’t let them dry out completely. That can encourage blossom-end rot.
* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.
* Plant basil to go with your tomatoes.
* Transplant summer annuals such as petunias, marigolds and zinnias. It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.
* Pull weeds before they go to seed.
* Let the grass grow longer. Set the mower blades high to reduce stress on your lawn during summer heat. To cut down on evaporation, water your lawn deeply during the wee hours of the morning, between 2 and 8 a.m.
* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.
* Dig and divide crowded bulbs after the tops have died down.
* Feed summer flowers with a slow-release fertilizer.
* Mulch, mulch, mulch! This “blanket” keeps moisture in the soil longer and helps your plants cope during hot weather. It also helps smother weeds.
* Thin grapes on the vine for bigger, better clusters later this summer.
* Cut back fruit-bearing canes on berries.
* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.
* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.
* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.
* Pinch back chrysanthemums for bushier plants with many more flowers in September.
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