Several years ago I found a recipe for a similar coffee cake in the Boston Globe (can no longer find it), one that they had listed as an apple cake for the Jewish high holidays and posted it here.
However, the Globe recipe made a much thinner cake than the one I loved from my childhood, and several people over the years have had more success with this one by doubling the batter.
I agree, so I’ve adjusted the batter amounts. I’ve also reduced the sugar substantially from the original, and topped the cake with a streusel topping of brown sugar, flour, and butter.
Apple Coffee Cake Recipe
Ingredients:
- 2 cups (280 g) all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup (50 g) of white granulated sugar plus 2 Tbsp sugar
- 1 teaspoon ground cinnamon
- 10 Tbsp unsalted butter (140 g), room temperature
- 2 eggs, beaten
- 1 cup (235 ml) whole milk
- 1 medium tart green apple, cored, peeled and sliced into 1/4-inch thick slices
- 4 Tbsp brown sugar
- 4 Tbsp flour
- 1/4 teaspoon cinnamon
- 1 Tbsp butter, cut into small cubes
