There are so many varieties of apples at local farmer’s markets and grocery stores that I’m always amazed at all the choices and a great place to enjoy them is in this delicious fruit and nut topped Apple Almond Coffeecake.
Apples are one of those fruits that are super versatile because you can create so many delicious baked treats like pies, tarts, cakes and cookies. You can also get very creative with apples around holiday time and enjoy them in dumplings, caramel and candied apples, and a true classic — apple sauce. If you are going to splurge on organic fruit – apples are worth it. Conventional apples are sprayed with pesticides to keep the bugs away, so if you can buy organic, I’d recommend it.
This coffeecake is light and airy and the almonds accentuate the apples in a rustic way. I used three different flours in this recipe because it added to the texture and flavor of the cake. Almond flour offers a light nuttiness, while buckwheat flour added an earthiness and more depth of flavor. All-purpose flour added balance and I think the combination of the three created a magnificent cake – I hope you think so too. You can enjoy it at either breakfast, as a snack, or dessert after dinner — it’s so delicious.
Ingredients
3 tart apples, any variety
2 tablespoons + 1/2 stick butter, melted + more for pan
2 tablespoons + 1/3 cup granulated sugar
3/4 cup all purpose flour
3/4 cup almond flour
3/4 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/3 cup brown sugar
1 large egg
1 teaspoon almond extract
1 cup sour cream or Greek yogurt
1/3 cup milk
1/3 cup slivered almonds
powdered sugar, optional
(Makes 9-inch Cake)
To Prepare:
1. Preheat oven to 350 degrees. Butter and cut a round of parchment or wax paper to fit in bottom of 9-inch cake pan. Butter top of parchment. Peel and dice apples into chunks. In a saute pan, add 2 tablespoons of butter, apples and 2 tablespoons of sugar. Saute apples over medium heat until slightly tender, about 8 minutes. Turn off heat and let apples cool in pan, while you prepare cake.
2. In a stand mixer, combine all flours, baking soda, baking powder, salt, cinnamon, cloves and nutmeg. Mix for 1 minute, just to remove any lumps. Add 1/3 cup sugar and brown sugar to flour mixture. Mix for 1 minute until combined.
3. In a separate bowl, add egg and almond extract to melted butter, whisk with a fork. Add egg mixture into dry ingredients and mix on low for 2 minutes, or until batter looks creamy, but slightly grainy.
4. Add sour cream and milk and mix on low until just combined, about 1 minute. Do not over mix. Remove bowl and finishing stirring batter with a rubber spatula to combine.
5. Add batter to prepared pan and smooth out evenly on top. Spoon apples over top of cake batter and sprinkle almonds over apples.
6. Bake for 35-45 minutes, or until a toothpick comes out clean. Remove cake from oven and let cool in pan for 20 minutes. Loosen cake around perimeter and invert onto a clean plate. Invert cake again, apple side up. Sprinkle coffeecake with a light dusting of powdered sugar, if desired. Enjoy!
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