One bite of this moist coffee cake will take your mind to your favorite bakery! It's packed with cinnamon, walnuts, and apples, and topped with a crunchy streusel and a sprinkle of confectioner's sugar,
1mediumGranny Smith appleor other baking variety apple, cored, peeled, and thinly sliced
For the Filling:
½cuplight brown sugar
1 ½teaspoonscinnamon
For Streusel Topping:
½cuplight brown sugar
½cupchopped walnutsor pecans
1 ½teaspoonscinnamon
½cupall-purpose flour
2oz.buttersoftened
Instructions
Heat oven to 400 degrees F. (375 convection)
Lightly grease a 9" square baking pan; set aside.
In a large bowl, combine flours, baking powder, sugar, and salt. Make a well in center of the dry ingredients; set aside.
In a medium bowl, whisk together eggs, butter or oil, and milk. Pour wet ingredients into well in center of dry ingredients and use a spatula to mix just until combined and no flour remains.
In a small bowl, combine ingredients for filling. In another small bowl, combine ingredients for struesel topping. Use fingers to combine the butter into the dry mixture. The result should resemble coarse meal, with pieces the size of peas.
Pour half of cake batter into pan and sprinkle filling evenly over it. Place sliced apples evenly over filling. Add remaining batter and sprinkle struesel topping evenly over top of batter.
Bake for 25-30 minutes, or until knife inserted into cake comes out clean.
Allow cake to cool for 10 minutes, then remove from pan and transfer to wire rack to cool completely.
Notes
If you can't find superfine sugar, place regular granulated sugar into a food processor or coffee grinder.