Most baked goods are enjoyed warm and fresh from the oven, except for coffee cakes. They actually improve over time. Flavors become more intense, and the cake retains its moistness. A pastry with baked apples is usually my last choice, but this cake was a lovely treat with a cup of coffee.
Apple coffee cake with crumble topping
adapted from Emeril Lagasse
1/2 stick unsalted butter, softened
3/4 c packed, light brown sugar
1 large egg
1/2 c all purpose flour
1/2 c white whole wheat flour
1/2 tsp baking soda
1/2 tsp apple pie spice or cinnamon
1/4 tsp salt
1/2 c plain yogurt
1/2 tsp vanilla
1 1/2 c apple, peeled and chopped
1/4 c packed, light brown sugar
2 tbsp all purpose flour
2 tbsp white whole wheat flour
2 tbsp butter, melted
1. Preheat oven to 350 degrees. Lightly grease an 8 x 8 square baking dish/pan.
2. In a mixing bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes.
3. Add the egg and vanilla. Beat until incorporated.
4. Sift the flours, spice, and salt into a bowl. Add to the wet ingredients, alternating with the yogurt.
5. Fold in the apples. Pour into prepared pan, spreading the batter to the edges.
6. Mix the crumble topping together until clumps form. Sprinkle over the cake and bake until golden brown, about 35 minutes.
7. Allow to cool before slicing. Top with powdered sugar or caramel sauce, if desired.