Apple Cinnamon Coffeecake
Adapted from Cooking Light magazine.
for the streusel topping
¼ cup packed brown sugar2 tablespoons all-purpose flour
½ teaspoon cinnamon
2 tablespoons cold butter cut into small pieces
for the cake
1 cup all-purpose flour½ cup whole wheat pastry flour
1 cup sugar
1 ½ teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon salt
1 large egg
2 tablespoons butter, melted and cooled
¾ cup milk
1 teaspoon vanilla extract
1 cup diced peeled apple, or about 1 large apple
Directions:
1. Preheat oven to 350 F. To make the streusel topping, combine the brown sugar, 2 tablespoons all-purpose flour and ½ teaspoon cinnamon in a small bowl. Whisk together to combine. Add the cold butter pieces and work into the flour mixture with a fork or your hands until the butter is evenly distributed in small, crumbly pieces. Set aside. (Cover and refrigerate if making ahead.)
2. Combine 1 cup all-purpose flour, whole wheat pastry flour, sugar, baking powder, 2 teaspoons cinnamon and salt in a medium-size bowl. Whisk or sift to combine. Set aside. (Cover and store at room temperature if making ahead.)
3. In another medium-size bowl beat the egg with a whisk. Whisk in the melted butter. Whisk in the milk and vanilla extract. (Cover and refrigerate if making ahead.)
4. (Preheat oven to 350 F and peel and chop the apple before proceeding if the other ingredients have been prepared ahead.) Add the egg mixture to the flour mixture and stir until almost combined, but a few dry spots remain. Stir in the apple.
5. Grease an 8-inch square baking dish or spray it with cooking spray. Pour the batter into the dish and spread it evenly. Sprinkle the streusel mixture evenly over the top of the batter.
6. Bake at 350 F for 40-45 minutes or until a wooden pick (or other cake-tester) inserted in the center comes out free of wet batter. Cool in the pan on a wire rack 10 minutes. Serve warm from the pan. Cover leftovers, which will keep for a few days. Rewarm in the microwave.
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