Recipe: Apple almond coffee cake with streusel topping
This ideal autumn cake is packed with apples and almonds. Debbie Arrington
Despite the record summer heat, this was a great apple season, which means my refrigerator is full of fruit.
This apple-packed coffee cake is studded with chunks of apples plus crunchy almonds. For this recipe, I used McIntosh apples, which stay a little bit firm when cooked.
Enjoy for breakfast on the go, afternoon snack or (relatively low-fat) dessert.
Apple almond coffee cake
Makes 6 to 8 servings
Ingredients:
1-1/4 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1-1/2 cups chopped apples (about 2 large or 4 small)
2 tablespoons orange juice
¾ cup sugar
¼ cup plain yogurt
1 egg, beaten
¼ cup chopped almonds
For streusel topping:
2 tablespoons all-purpose flour
¼ cup brown sugar, packed
¼ teaspoon cinnamon
2 tablespoons butter
¼ cup chopped almonds
Instructions:
Preheat oven to 350 degrees F.
Butter or spray a 9-inch baking dish. Set aside.
In a medium bowl, sift together 1-1/4 cups flour, baking powder, baking soda, salt and cinnamon. Set aside.
Core, peel and chop apples; transfer to a large bowl and toss with orange juice. Add sugar. Stir in yogurt and beaten egg. Stir in ¼ cup chopped almonds.
Add flour mixture and stir until combined; it will be a lumpy batter.
Spoon batter into the prepared baking dish. Set aside.
For streusel topping: Combine 2 tablespoons flour with brown sugar and ¼ teaspoon cinnamon. Cut butter into pieces and add to flour mixture. With a fork or pastry blender, cut butter into flour mixture until crumbly. Stir in remaining almonds.
Sprinkle streusel mixture over apple batter. Bake at 350 degrees for 35 minutes or until top is golden brown and a toothpick inserted near the center comes out clean.
Remove from oven and let cool at least 10 minutes before serving.
Serve warm or room temperature.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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