Apple Cinnamon Coffee Cake

adapted from Robin Miller Cooking Light November 2007

Servings – 1/8 9″ round

1 1/4 cup flour (about 6.75 ounces) $0.31
1 cup granulated sugar $0.25
1 1/2 teaspoons baking powder $0.05
1 1/2 teaspoons cinnamon $0.05
1/2 teaspoon salt $0.01
3/4 cup milk (whole is great, but 2% will do) – $0.42
2 tablespoons butter, melted $0.20
1 teaspoon vanilla extract $0.72
1 large egg, lightly beaten $0.40
1 cup diced peeled Granny Smith apple (about 2 apples) $0.64
Cooking spray $0.03 

1/4 cup packed brown sugar $0.12
2 tablespoons all-purpose flour $0.05
1/2 teaspoon ground cinnamon $0.03
2 tablespoons chilled butter, cut into small pieces $0.20

Total for recipe – $3.48 or $0.44 per serving
Calories: 282 Fat: 7.5 Protein: 4  

Preheat oven to 350°.

 Measuring by Weight
Combine flour and next 4 ingredients (through salt) in a large 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 batter into an 8-inch square baking pan coated with cooking spray.* To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon;
Break up butter with fingers until mixture resembles coarse meal.
Sprinkle streusel evenly over batter.
Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving.
Serve warm or let cool until room temperature, portion into servings, and freeze.

*can be made in ramekins or a cake round. Check the cake at 30 minutes for cake round, 25 minutes for ramekins. Check every 5 minutes until the a toothpick comes out clean.   



One thought on “Apple Cinnamon Coffee Cake

  1. Pingback: Impromptu Lunch | CookSmarts

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