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Apple-Cinnamon Coffee Cake
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Rating: 4.1/5 (12 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: Cuban
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 528
% Daily Value**
Total Fat 24g
Saturated Fat 11g
Unsaturated Fat 5g
Cholesterol 77mg
Sodium 464mg
Total Carbohydrate 73g
Dietary Fiber 4g
Sugars 44g
Protein 9g
Vitamin A  12%Vitamin C  6%
Calcium  12%Iron  13%
Potassium  9%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apple-Cinnamon Coffee Cake

Date Added: February 19, 2017


2 Cups All-Purpose Flour
2 Teaspoons Ground Cinnamon
1 Teaspoon Salt to taste
1 Tablespoon Dry Bread Crumbs
11 Tablespoons Unsalted Butter softened
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Extract Of Vanilla pure
1/2 Cup Dark Brown Sugar firmly packed
2 Granny Smith Apples peeled, cored, cut into 1/4-inch dice
1 Cup Sugar (plus 4 tbsp)
3/4 Cup Buttermilk unsalted, or plain low fat yogurt (not nonfat) at room temperature
1 Egg at room temperature
3/4 Cup Walnut or pecans (3 ounces), finely chopped
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1. Heat 1 tablespoon butter in a 10-inch skillet (preferably nonstick) over high heat until golden. Add apples, cover, and cook over high heat, stirring frequently, until they are dry and very tender, 2 to 3 minutes.

2. Remove from heat, sprinkle apples with 2 tablespoons sugar,and lightly toss until glazed. Cool to room temperature.

3. Adjust oven rack to center position and heat oven to 350degrees. Generously grease bottom and lightly grease sides of 10-inch spring form pan. Sprinkle bottom of pan with dry breadcrumbs, then shake lightly to coat. Tap out excess crumbs.

4. Whisk flour, remaining sugar, and salt in large mixing bowl until blended. Add remaining butter and cut with whisk until mixture resembles coarse crumbs. Remove 1 cup of crumbs to separate bowl.

5. Whisk 1 teaspoon cinnamon, baking powder, and soda into mixture remaining in large mixing bowl. Add buttermilk or yogurt, egg, and vanilla, whisk vigorously until batter is thick, smooth,fluffy, and frosting like, 1 1/2 to 2 minutes. Fold apples into batter.Using a rubber spatula, scrape batter into prepared pan and smooth top.

6. Add nuts, brown sugar, and remaining teaspoon cinnamon to reserved crumbs, toss with a fork or your hands until blended.Sprinkle crumbs over batter, pressing lightly so that mixture adheres. Bake cake until center is firm and cake tester comes out clean, 50 to 55 minutes. Transfer cake to rack, remove pan sides.Let cake cool completely, about 2 hours, before serving. When completely cooled, cake can be slid off pan bottom onto serving plate.

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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Butter, Gluten, Walnuts, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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