Mrs. Regueiro's Plate: Apple-Cinnamon Coffeecake

Thursday, May 17, 2012

Apple-Cinnamon Coffeecake


I'm slowly finding my way around the kitchen again after my maternity hiatus. Since I had minor complications in labor, Elena was born via c-section. It was not my birth plan, but we did what was best for the safety of our baby. I haven't been able to cook a meal these past couple weeks until recently. My wonderful husband has been super dad: Eric has been cooking all the meals, taking care of the cleaning around the house, and even doing all the shopping. He's one awesome daddy and doing plenty of diaper duty, too. My main goal has been taking care of our sweet baby girl and getting plenty of rest while I can.
I was really excited to celebrate my first Mother's day this past weekend. We celebrated by going out to breakfast and doing some light shopping at Ikea. I had been dying for some eggs Benedict, and I finally got my fix at one of my favorite restaurants. Stupid runny eggs and the raw eggs in the hollandaise sauce aren't allowed on a pregnant woman's diet - I have been patiently waiting to indulge on my favorite foods again. From my mother's day breakfast, I was served a tasty apple cinnamon muffin that came with my meal. It was a little tart, cakey and oh so tasty. I couldn't stop thinking about it that I had to find something similar and make a batch at home. The simple flavors of apple and cinnamon are like apple pie but with a cakey touch and this is made into a coffeecake that you can't resist it.

Perfect way to start your day!
Apple-Cinnamon Coffeecake
Adapted from Life & Kitchen
Printable Recipe
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon apple spice
1/2 teaspoon salt
3/4 cup low-fat milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup diced peeled Granny Smith apple (about 1 apple)
Cooking spray
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 tablespoons chilled butter, cut into small pieces
1/4 cup sliced almonds


Preheat oven to 350 degrees.

Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture.

Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into a 9 or 8 inch cake pan coated with cooking spray.

To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Then mix in the almonds. Sprinkle streusel evenly over batter.

Bake for 35 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving. Serve immediately.

Yield: 8 servings
Review: This apple-cinnamon coffeecake was definitely a winner with me. It was sweet and moist. This was really easy to prepare and great for breakfast or snacking while I'm nursing. And how can you not be in love with this sweet little baby? She's the most beautiful baby ever, and yes I'm a little bias, but she's my sweet cookie. I love her so SOOOOO much!
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