By Caroline King
Today’s Sweet: Buttermilk Coffee Cake with Apples
You know you’re spoiled when you see a coffee cake and think, “Oh, that again?” Growing up, we had such a plethora of breakfast favorites and so many varied recipes that I was always happy when something new showed up on the table on a Saturday morning. But this buttermilk coffee cake graced our family’s table time and time again, and I never got sick of it.
I’ve carried on the family tradition by making this for brunches I’ve hosted—-first, because it’s melt-in-your-mouth fantastic, and two, it’s so simple. This coffee cake is a “money shot” in the proverbial recipe basket. I was making this the other day and realized I had apples that needed using. So I added three of them to the standard recipe to tasty results. I’ve tried it with rhubarb and spread it into two pans for loaf bread as well.
And who knows? Maybe before long, you will be spoiling some of your friends or family with this classic coffee cake on a semi-regular basis. If you decide to make any creative twists, let us know about it.
2 1/4 cups flour
1 cup brown sugar
3/4 cup granulated sugar
1/4 cup canola oil
1/2 teaspoon and 1 1/4 teaspoon cinnamon (divided)
1 cup buttermilk
1 egg, lightly beaten
1 teaspoon baking powder
1 teaspoon baking soda
3 apples, peeled, cored and diced
Preheat oven to 350 degrees. Grease 9 x 13-inch baking pan. Blend flour, sugars, oil and 1/2 teaspoon cinnamon in a large bowl. Transfer 3/4 cup of the mixture to a medium bowl. Stir in 1 1/4 teaspoon cinnamon. Combine buttermilk, egg, baking soda and baking powder in a small bowl. Blend into flour mixture until thoroughly incorporated. Add apples and mix until apples are spread evenly throughout batter. Spoon batter into pan, spreading evenly. Sprinkle mixture over the top, then press it into the batter with the back of a spoon. Bake for 30 minutes.