Wednesday, June 8, 2016

Apple Cinnamon Coffee Cake

So, yeah.....this happened a few days ago in my kitchen. Super delicious! Made me realize that anytime of year is perfect for apples and cinnamon. Why wait for the fall when you can enjoy this awesome flavor combination now?

I used Gainey Vineyard's Toasted Hazelnut Grapeseed Oil in this because as those closest to me know, I pretty much can't drink a cup of coffee without my hazelnut creamer, LOL. Hazelnut...coffee...they just go together. And what better way to celebrate the two than in a wonderful coffee cake :) Really, this is a must try!

Apple Cinnamon Coffee Cake

½ c. butter, softened
1 ½ c. light brown sugar
¼ c. Gainey Vineyard Toasted Hazelnut Grapeseed Oil
1 tsp. vanilla extract
2 eggs
2 Granny Smith apples, peeled, cored and diced
2 c. all-purpose flour
1 ½ tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon

½ c. light brown sugar
¼ c. all-purpose flour
2 Tbsp. butter
1 tsp. ground cinnamon

Preheat oven to 350°. Grease and flour an 8”x 8” (or 9”x 9”) baking dish and set aside.

In large bowl of mixer fitted with a paddle attachment, mix butter, grapeseed oil and brown sugar until smooth and creamy. Add vanilla extract. Beat in eggs one at a time.

In medium bowl, combine flour, baking soda, salt and ground cinnamon. Stir well.

Add dry ingredients ½ cup at a time to wet ingredients and mix well. Fold in diced apples by hand.

Pour cake batter into prepared baking dish.

Combine topping ingredients in small bowl. Use either pastry blender or 2 knives in scissor fashion to cut in butter until texture is crumbly. Sprinkle topping evenly over cake.

Bake 40 to 45 minutes or until toothpick inserted in the center comes out clean.

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