Whole Wheat Apple Coffee Cake
Created by Broma BakeryServes: 8 – 10
Course: Desserts
Diet: Vegetarian
Season(s): Spring, Fall, Winter
Ingredients
- 3 cups whole wheat flour
- 1 1/2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 ounces unsalted butter at room temperature
- 3 eggs
- 2 cups plain whole yogurt
- 1 teaspoon vanilla extract
- 2 firm apples, peeled, cored and thinly sliced
- 3/4 cup brown sugar
- 1 tablespoon cinnamon
Instructions
Preheat oven to 375°F. Butter and flour a large bundt or loaf pan.
Beat together the butter and sugar until creamed (2-3 minutes at moderate speed on a mixer), then add the eggs, vanilla, and yogurt and stir to combine. In a separate bowl whisk together the flour, baking powder and soda, and salt. Once mixed, add the flour to the wet ingredients in batches, stirring between additions just until the dry and wet ingredients are well incorporated.
Use a fork to stir together the brown sugar and cinnamon in a small bowl. Pour half of the batter into the prepared pan and sprinkle half of the cinnamon sugar mixture over it. Then use a fork to swirl the cinnamon sugar into the batter, leaving wide ribbons of it running through the batter. Cover the batter with half of the apple slices. Top with the remaining batter and swirl all but 2 tablespoons of the remaining cinnamon sugar into the top of the cake. Place the remaining apple slices on top (inserting them thin edge down into the top of the cake makes a pretty effect but you can also feather them across the surface). Sprinkle the remaining cinnamon sugar over the apple slices.
Bake for about 40 minutes, or until knife comes out clean when inserted into cake. Eat it warm or wrap and refrigerate after cooling the cake to room temperature.
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