Apple Coffee Cake

This particular recipe ratio is one of Emeril's and it is a good coffee cake recipe when you use a baking pan that allows the cake to bake evenly. I didn't make the brown sugar glaze since the streusel (crumb) topping was enough. I also managed to not do the ratio in order, but the recipe seemed to be very forgiving on that note. I added the butter last because I forgot to add it to the flour earlier. You can use any variety of apple for this.  There is enough sugar to compensate for tart apples. Onto the recipe.

The cake:

2 c. unbleached all-purpose flour
2 c. braeburn and ginger gold apples, peeled/cored/chopped
1 1/2 c. brown sugar, packed
1 c. plain whole milk yogurt (can substitute sour cream)
2 large eggs
1/2 c. unsalted butter, softened (or melted, if you forget)
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon

Crumb topping:

1/2 c. unbleached all-purpose flour
1/2 c. brown sugar, packed
4 tbsp unsalted butter, cold and cut into chunks
1/2 tsp cinnamon
1/2 c. chopped nuts (optional)

Preheat oven to 350 degrees F.

Directions

1. In a food prep, pulse to combine dry ingredients (flour, brown sugar, salt, baking soda, cinnamon) and butter.

2. Add to food prep: yogurt, eggs, and vanilla extract. Mix until well combined. 

3. Pour out into a bowl and stir in chopped apples. Or, add the apples to everything in the food prep and pulse a few times. I did the latter because the food prep is fun to use.

4. Pour cake mixture into prepared (buttered) pans. For this ghastly experiment, I used a loaf pan (didn't cook through in the allotted time) and a round ring pan.

5. For the crumb topping, combine all the crumb topping ingredients in a mini food prep and pulse until coarse crumbs form. Sprinkle on top of cake mixture evenly. If you like nuts, you can add a half cup of chopped nuts to this step.

Emeril's recipe calls for a 9" x 13" baking pan and a cooking time of 35-40 minutes.

I used an 8" round coffee cake pan which cooked evenly in 40 minutes. Since the crumb topping was browning faster than I liked for the 9" x 5" loaf pan, I turned the heat down to 325 degrees F and baked the loaf pan for an additional 20 minutes.

Reheat for 15-20 minutes at 350 degrees F.