Cake for breakfast? Yes, and yes again.
Apple Crumb Coffee Cake
- 1 – 2 apples, peeled cored and sliced thinly
- 1 C all purpose flour
- 1/4 t salt
- 1 t baking poweder
- 1 stick butter, at room temp
- 1/4 C sugar
- 2 eggs
- 1 t vanilla extract
- 1/2 C brown sugar
- 1 C flour
- 1/4 pound cold butter.
Preheat oven to 350. Whisk dry cake ingredients together in a bowl. In a mixer, cream butter and sugar. Add eggs, one at a time. Beat until smooth and add vanilla. Slowly add dry ingredients and mix to form a thick batter.
To make crumb topping, mix flour and sugar. Then cut in butter with fingers, knives, or a pastry blender until the mixture resembles course crumbs.
Spread half of the batter into a 8″ round cake pan. (You should either butter and flour the pan, or line the whole thing with parchment paper to make it easy to lift out.) Sprinkle half crumb topping over. Spread remaining cake batter on top. Arrange apple slices on top, then sprinkle with remaining crumb topping. Press topping and apples gently into batter. Not too deep.
Bake for 30-35 minutes. Cool for 20 minutes in pan, then remove and serve. Yum.