Friday, November 6, 2009

Apple Streusel Coffee Cake

This morning, in celebration of not having anything to do (well, if you don't count the three papers due before December 1), I woke up and felt that something special needed to happen for breakfast. It was cold in the apartment because it actually got cold last night outside. So this something would need to fill me up with delicious goodness and the apartment with residual heat.
My mom loaned me one of my favorite cook books of hers: Muffins and More. The banana muffin recipes that I posted are from this book- and honestly, I have yet to go wrong with any of the recipes. Here is what I made this morning:

Apple Streusel Coffee Cake
*the original recipe is for muffins, but I didn't feel like cleaning up muffin tins afterwards

1 1/2 cups - all-purpose flour
1/2 cup - white sugar
3 tsp - Baking POWDER
1/2 tsp - Salt

*Mix together and make a "well" in a medium-sized bowl

1 - Egg
1/4 cup - Milk
1/4 cup - cooking oil
1 apple - peeled, cut into small pieces or shredded

*Mix together and add to the flour mixture

Grease a 9x9 pan (or 12 muffin tins) and set oven at 400F
*Scoop batter into pan, or fill muffin tins 3/4 full

1/2 cup - Packed BROWN sugar
1/4 cup - flour
1/4 cup - butter at room temperature

*Using a fork, pastry mixer, or hands, mix all together until crumbly.
*Sprinkle on top of coffee cake/muffin batter

*Bake for 20-25 min or until slightly browned on top

I'm not going to lie: when first mixing this up, it did not seem like enough liquid. The batter initially felt really dry. However, the apples release a fair amount of liquid once they start baking, so just trust the proportions. Because the batter was so thick, I think it is easier to make a coffee cake out of the batter, but that is just my opinion!