Recipe by Sarah Phillips © 2000 Sarah Phillips CraftyBaking.com
There's nothing like having a simple streusel-topped tea or coffee cake to bake to serve with hot coffee or tea. This one is easy to mix and throw together at the last minute using everyday ingredients. Instead of apples you can use pears, apricots or even pineapple. You can substitute half of the flour in the cake recipe with whole wheat, as well.
CAKE RECIPE HELP
1/2 cup dark brown sugar, packed
3 tablespoons butter, at room temperature
1/2 teaspoon ground cinnamon
1/2 cup all-purpose, unbleached flour; spoon into measuring cup and level to rim
1 1/4 cups all-purpose, unbleached flour; spoon into measuring cup and level to rim
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 cup butter, melted and cooled
3/4 cup sugar
2 large eggs
One 6-ounce (weight) container (or 2/3 cup) full-fat vanilla (or any flavor) yogurt; do not use nonfat yogurt
1 medium apple, peeled, cored, and chopped into medium-size chunks; Granny Smith apples work well
1. Preheat oven to 350 degrees F. Spray a 9 x 2-inch round cake pan with vegetable oil. Set aside.
Make the streusel:
1. Combine the brown sugar, butter, and cinnamon in a small bowl. Then, add the flour, and rub it into the mixture with your fingers or a fork until crumbly. Set aside.
Make the cake:
1. In a small bowl, combine the flour, cinnamon, and baking soda. Set aside.
2. In a medium size mixing bowl, combine the melted butter and sugar. With a hand-held mixer fitted with beater attachments, mix on medium-low until smooth. On low speed, beat in eggs one at a time, scraping bowl after each addition. Beat in in yogurt.
3. Add flour all at once and fold in with a large rubber spatula until almost combined. Then fold in the chopped apple until batter is combined.
4. Spoon into prepared pan and smooth the top with spatula. Sprinkle evenly with streusel topping. Bake 45 to 50 minutes, until a toothpick inserted in center comes out clean and top is firm and springs back when touched.
5. Place pan on a wire rack and let cool slightly. Cut into wedges and serve warm.
Keeps for a couple of days, covered at room temperature. If the room is warm or humid, refrigerate cake. The cake freezes nicely for a month or more.