I found this recipe in a quick search of the Cooking Light website. My parents were coming into town for the weekend and I wanted a coffeecake to have around for breakfast in the mornings. It was very good, especially nice and warm out of the oven. It was easy to heat up for a few second in the microwave though. It was moist and the crumbs on top were very yummy. It was easy to make and easy to eat! The only change we made is that we used a Cortland apple instead of the Granny Smith, just because that's the kind we already had in the house.
Apple Cinnamon Coffeecake
Yield: 12 servings (serving size: 1 piece)
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup 1% low-fat milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup diced peeled Granny Smith apple (about 1 apple) (We used a Cortland.)
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons chilled butter, cut into small pieces
- Preheat oven to 350°.
- To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. 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; cut in butter with a pastry blender or 2 knives 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.
WW Points per serving: 4