-
Apple Crumble Coffee Cake- servings: 4
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 362 % Daily Value *
- Total Fat: 3 g 4.36%
- Saturated Fat: 0 g 2.19%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 644 mg 26.84%
- Calcium: 60 mg 6.03%
- Potassium: 90 mg 2.58%
- Magnesium: 0 mg 0%
- Iron: 4 mg 24.89%
- Zinc: 0 mg 0%
- Total Carbohydrate: 72 g %
- Dietary Fiber: 5 g 18.09%
- Sugar: 1 g
- Protein: 12 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 0.08%
- Vitamin C 0.35%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch5
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info- MyPlate - Grain Total6 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
Summary
Get apple, cinnamon & cardamom in every bite of this apple crumble coffee cake. Crunchy outside, soft inside, perfect with coffee on a crisp fall day.
Ingredients
1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 pound Granny Smith apples (about 3-4 pieces), peeled, cored and sliced into wedges
2 tablespoons fresh orange juice
1/3 cup firmly packed brown sugar
1 1/2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 cup unsalted butter, room temperature
1 8-ounce block cream cheese, softened
1 1/2 cups granulated sugar
1 teaspoon vanila extract
2 large eggs, room temperature
1/2 cup all purpose flour
1/2 cup firmly packed brown sugar
1 cup rolled oats
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup unsalted butter, melted and cooled
Instructions
Preheat oven to 350F. Lightly grease the bottom and sides of a 9-inch round springform pan.
In a large bowl, mix 1 3/4 cups flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Set aside.
In a medium bowl, toss 1 pound apples with 2 tablespoons fresh orange juice. Stir in 1/3 cup brown sugar, 1 1/2 teaspoons cardamom and 1 teaspoon cinnamon. Set aside.
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 1/2 cup butter, 1 8-ounce block cream cheese, 1 1/2 cups sugar and 1 teaspoon vanilla until pale and fluffy (about 3 minutes on medium-high speed). Add the eggs one at a time, beating well after each addition. Scrape the bottom and sides of your bowl.
Switch to low speed and add the flour in 3 stages and beat until smooth and well combined. Again remember to scrape your bowl.
Use a rubber spatula to gently fold in your apples. Do not over mix. Transfer the batter to your springform pan and spread evenly.
For the crumble, mix all ingredients in a small bowl until well incorporated. Sprinkle on top of your batter. Bake for 60 minutes or until golden brown and the edges start to separate from the pan. A toothpick inserted in the middle should come out with minimal crumbs.
Cool in the pan for 10 minutes. Run a sharp knife around the edges of the pan before releasing the sides. Serve warm.