Cooking - Apple-Cinnamon Coffeecake (Excellent!)

Photos: 

Recipe:  Apple-Cinnamon Coffeecake

From:  Cooking Light  (The Best of Cooking Light - Kitchen Secrets )

Notes:  This recipe is a winner!  It is delicious hot and fresh from the oven, and it is still delicious several days later!  I made this on Saturday morning and we are still enjoying it on Wednesday!  

Recipe below is typed as it appears in the book (page 13)

"Serve warm or freeze this coffeecake for up to three months."

Ingredients:

For the cake -

1 1/2 cups all purpose flour

1 cup granulated sugar  (I use splenda blend)

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

3/4 cup 1% low-fat milk  (I use skim milk)

2 tablespoons butter, melted  (I use margarine)

1 teaspoon vanilla extract

1 large egg, lightly beaten

1 cup diced, peeled Granny Smith apple (about 1 apple)   (I used 1 Honeycrisp apple and didn't peel it, just diced it)

Cooking Spray

For the streusel topping - 

1/4 cup packed brown sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons chilled butter, cut into small pieces  (I use margarine)

Directions:

1. Preheat oven to 350 degrees F.

2. To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt) in a bowl, stirring with a whisk.  Make a well in center of mixture.  Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist.  Fold in apple.  Pour into an 8-inch square baking pan coated with cooking spray.

3. To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.  Sprinkle streusel over batter.  

4. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack. 

Yield: 12 servings (serving size - 1 piece)