Apple Cinnamon Coffeecake

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 
Cooking Light 
Yield: 12 servings (serving size: 1 piece)


Ingredients
Cake:
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.)
Cooking spray

Streusel:
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons chilled butter, cut into small pieces

Directions:

• 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.

Nutritional Information 
Calories: 197 
Fat: 4.6g
Fiber: 0.8g
WW Points per serving: 4

Apple Scones

This is another recipe from the Apple Cookbook.  I've never made scones before and think that these turned out pretty well for my first attempt!  We had Zach's family visiting and I never got to eat one, so I think it's a good sign that they were popular!  The dough was rather wet to work with, so I was a bit nervous, but I think it was a very humid day that caused it.  Hopefully next time I make them I will actually get to taste one!  I actually deviated from the recipe when it came to the cooking method.  It said to cook on a griddle or skillet, but I baked them at 450 for about 20 minutes.  Here's the picture, the scones are on the left :-)

Apple Scones
The Apple Cookbook

Ingredients:

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup sugar
4 tablespoons butter
1 egg
1/4 cup plain yogurt or buttermilk
1 large apple (McIntosh, Golden Delicious are suggested in the book, I used Paula Reds.)

Directions:

• Sift the flour, baking powder, baking soda, cinnamon and nutmeg into a bowl.  Add the sugar and mix.
• Cut in the butter with a pastry blender until the mixture resembles large crumbs.  Make a well in the center.
• Beat the egg and yogurt together in a small bowl.  
• Peel, core and finely chop the apple.  Stir into the yogurt mixture.
• Pour the yogurt mixture into the center of the dry ingredients and, using a fork, stir to form a soft dough.
• On a floured surface, pat the dough into a 1/2 inch thick round and cut into 8 triangles.
• Heat a griddle or heavy skillet over low to medium heat and sprinkle lightly with flour.  Cook the scones triangles for 5 minutes, until they are golden brown on the bottom.  Turn and cook for 4 minutes longer, serve warm.

Apple Crumb Pie

This is the second recipe from the October cookbook of the month, Apple Cookbook.  I made it for dinner we had when Zach's parents and brother were in town.  It was very delicious and everyone enjoyed it.  It's the first time I've made an apple pie anything other than the standard two-crust version, and I think it turned out pretty well.  I used a store-bought pie dough (yay for the doughboy!) since I've always failed pretty miserably at any pie dough I've attempted.  And, it's what I grew up on since my mom has always used it.  I figure I can't make it any better, so why end up with an inferior crust just to say I made it myself?  No need to re-invent the wheel.  Plus, it was a busy week for us anyway and it saved me a significant amount of time.  Unfortunately I don't have a picture, we forgot before eating it!  Next time I make it I will add one to the post.

Apple Crumb Pie
from the Apple Cookbook

Ingredients:
pastry for a single 10 inch pie crust
5 large apples (Northern Spy, Fuji are suggested in the book, I used Paula Red.)
1 1/2 cups sour cream
3/4 cup sugar
3/4 cup flour
1 egg
2 teaspoons vanilla
1/2 cup brown sugar
1/2 cup butter
1 cup chopped pecans (I omitted these.)

Directions:

• Preheat oven to 450.  Grease a ten inch pie plate.
• Roll out the pastry and fit it in the pie plate.  Flute the edges and refrigerate.
• Peel, core and cut the apples into 1/4 inch slices.  Arrange in chilled pie shell.
• In a small bowl, combine the sour cream, sugar, 1/4 cup of the flour, egg and vanilla.  Beat until smooth and pour over the apple slices.
• Bake for 10 minutes, reduce the oven to 350 and bake for 30 minutes longer.
• Mix the remaining 1/2 cup flour, brown sugar and butter until the mixture is crumbly.  Stir in the pecans and sprinkle over the baked pie.
• Return the pie to the oven and bake 15 minutes longer or until the stopping is golden brown.