Rustic Vanilla Apple Coffee Cake with Hazelnut Almond Crunch Topping Featured

Authors: gratinee blog

by Darina on February 18, 2013
I baked a cake last week.

It had been awhile.

When considering dessert, I’m much more inclined to go for a French pastry, like a croissant or lemon tart. Something small and self contained, slowly enjoyed but quickly forgotten. A whole cake is a dangerous thing to have around when there is no one but you to steal into the kitchen at midnight, edging off chunks with your knife until all you have left is … a cupcake.

But a little wine and cheese party at my place called for a sweet finish, leading me to spend a rainy afternoon experimenting to arrive at this rustic coffee cake, moist and not overly sweet (tres important), dense with the weight of sugared apples giving way to a crunchy, nutty topping. It’s perfectly delicious served plain but a dollop of whipped cream is never a bad idea.


Rustic Vanilla Apple Coffee Cake with Hazelnut Almond Crunch Topping


For the batter:

1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup butter, softened
2 large eggs, at room temperature
2 teaspoons vanilla
1/2 cup whole milk

3 Gala apples, peeled and cored
1/4 cup brown sugar, lightly packed
2 tablespoons unsalted butter
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

For the topping:

1/3 cup flour
1/3 cup rolled oats
1/4 cup almond meal
1/4 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup sliced almonds
1/3 cup crushed hazelnuts
3 tablespoons butter


1) Preheat the oven to 375F degrees. Grease and lightly flour the sides of a 9-inch springform pan and line the bottom with parchment paper after brushing lightly with a little oil.
2) Melt butter in a large sauce pan and toss in apples; mix to coat and sprinkle with brown sugar. Cook on medium low heat until apples are softened and butter and sugar have thickened. Set aside.
3) Sift the cake flour, baking powder, and salt into a mixing bowl. In a large mixing bowl, cream butter and sugar together with a mixer on low speed until light and fluffy; add eggs,vanilla, and milk until well blended.
4) Using a spatula, incorporate the dry ingredients with the wet ingredients, taking care not to over blend. Pour half the batter into the springform pan. Place pan on a baking sheet and bake in  the oven for twenty minutes.
5) In another mixing bowl, blend together the ingredients for the topping with a fork or pastry blender to produce a coarse meal.
6) Take the cake out of the oven and top with apples. Pour the rest of the batter over the apples and top with the hazelnut and almond mixture. Bake until a toothpick inserted in the centre comes out clean, about another 25-30 minutes.
7) Cool in the pan before transferring cake to a cake stand or plate. Cut into wedges and serve.

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