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Yogurt Apple Coffee Cake
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Description
I make this for my dorm all the time. It usually is gone within twenty minutes.
Ingredients
- 4 Tablespoons Butter, Divided
- ⅓ cups Brown Sugar, Plus 2 Tablespoons For Cooking Apples
- 5 whole Apples
- ⅓ cups Vegetable Oil
- 2 whole Eggs
- 1-½ teaspoon Vanilla
- 1 cup Yogurt (plain Or Vanilla)
- ⅓ cups Milk
- 2 cups Flour
- 1 Tablespoon Baking Powder
- ¼ teaspoons Salt
- 1 teaspoon Ground Cinnamon
- 1 cup Cinnamon Toast Crunch Cereal
Preparation
Preheat oven to 350 degrees Fahrenheit.
In a saucepan on the stove, melt 2 tablespoons butter with 2 tablespoons brown sugar.
Meanwhile, core and peel the apples; cut them into 1/4-inch cubes. Saute them in the butter/sugar mixture until soft.
While this it happening (it’ll take some time), in a mixing bowl, combine oil, remaining 1/3 cup brown sugar, eggs, vanilla, yogurt, and milk. Mix until homogeneous. The add the flour, baking powder, salt, and cinnamon.
Mix well. When apples are soft, pour them (as well as the butter/sugar/juice that will have collected in the bottom of the pan) into the mixing bowl and fold into the batter.
Pour batter into a greased 9″ cake pan or springform pan (the original recipe calls for the latter, but I don’t have one, so I use the former).
To make the topping, grind the Cinnamon Toast Crunch cereal until finely crumbed. Add remaining 2 tablespoons butter and mix until well combined. Drop in clumps on top of the batter.
Bake for 40 to 50 minutes or until a knife inserted into the cake comes out clean.
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scienceking on 10.8.2009
This looked like a delicious way to use up some of the many apples we got from the orchard, but it did not turn out well. The flavor was bland, the texture was too dense, and the apples lose their fresh taste when you saute them. Not a good way to use fresh, delicious apples.