Apple Almond Coffee Cake

It’s that time of year where we can fall asleep with the window open and the air conditioning off; where you need a sweater in the morning and a cup of hot tea in the afternoon to stay warm in the office. And a few other things I love about fall: trouser socks, puffy vests, scarves, layers and stomping on fallen leaves. So to properly welcome the season (which is technically five days away) I present to you this amazing apple coffee cake.

apple almond coffee cake
apple almond coffee cake

Source: Good Things Catered
2 1/2 cup all purpose flour
2 1/4 tsp baking powder
4 apples peeled, cored ans diced. (I used two braeburn and two granny smith)
2 T. fresh orange juice
1 cup. dark brown sugar, divided
1/2 cup sliced almonds, finely chopped
2 T. cinnamon, divided
1/2 tsp nutmeg
1/8 tsp cloves
1 1/2 cup granulated sugar
1 stick butter, room temperature
6 T. butter, cut into small pieces and chilled
8 oz cream cheese, room temperature
2 eggs
1/2 tsp almond extract

Preheat oven to 350 (325 for dark pans) and prepare a 9 inch springform pan

1. In large bowl, combine flour, baking powder and salt, whisking to combine.
2. Remove 3/4 c. flour mixture and place into a medium bowl. Add almonds, 1/2 c. brown sugar, 1 tsp cinnamon and chilled butter pieces to medium bowl. Using pastry cutter or two knives, cut butter pieces into flour and sugar mixture until evenly distributed. Place mixture into fridge until ready to use.
3. In a third bowl, combine diced apples, orange juice, 1/3 c. brown sugar 2 tsp cinnamon, nutmeg and cloves.Stir to combine well and set aside.
4. In a fourth large bowl add granulated sugar, room temperature butter and cream cheese. Beat to combine until light in color and fluffy, about 1 minute.
5. Add eggs, one at a time, beating to combine thoroughly between additions. Add extract and beat to combine well.
6. Scrape down sides of bowl and add large bowl of flour mixture. Mix until just combined. Add apple mixture and fold in to batter lightly.
7. Add half of batter to springform pan, smoothing out evenly.
8. Combine remaining 2/3 cup brown sugar, 1 T. cinnamon and sprinkle evenly over batter, spreading almost to edges.
9. Add remaining batter to pan, smoothing out evenly. Remove almond streusel from fridge and sprinkle evenly over top of batter.
10. Place springform pan into oven and bake until toothpick inserted into center comes out clean, about 60-70 minutes.

Voila! Happy Autumn

5 Comments Add yours

  1. julia freifeld says:

    you definitely need to write/create a cookbook! Preceding each recipe you write the most delightful vignette…creating little scenes that are absolutely darling to read!!! I can just picture a cute photo or simple drawing accompanying the story, plus the recipe…

  2. katie says:

    Aww! I’m flattered you made one of my recipes. Hope you liked it as much as we did! 🙂

  3. Emily says:

    Oh we did! It was delicious. Really a great way to kick off the fall cooking season!

  4. Milly-K says:

    Emily I made two of these…one to give away and one to keep! DELICIOUS! ….AND I agree with your mother! A cookbook seems to be on your horizons….especially with the little stories you write to say why you made something, how it went over, even what mistakes you made the first time, and your gorgeous food photos included! Perhaps it could be called something like “Voila! Cooking Adventures with a New Bride”. Put me down for a dozen! Love ya!

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