Our family’s apple almond coffee cake recipe is definitely perfect When heated with a cup of coffee or tea! It is full of roasted and chopped almonds and fresh apples. So delicious!
This almond coffee cake is incredible and very easy to make. Because of the yogurt, its taste is incredible, so it is humid in the middle. We call it coffee cake, but like our cinnamon coffee cake, you can enjoy anytime, anywhere, no matter whether there is coffee!
I like to bake with apples. They add moisture in the middle of the cake, and because we cut them into thin slices and fold it into a batter, once the cake is baked, they will add some texture. If you also like to bake with them, then you may also like our apple bread, and apple bread pierces into a batter.
Critical ingredient
- almond: I started from the entire almond and baked them in the oven to truly emit their taste. Then I chop them, so they added a lot of texture to the coffee cake batter. Other nuts are also effective!
- apple: I like the egg Smith apple of this cake, but please use what you like!
- lemon: I throw it with apples with the skin and juice in the batter to prevent them from being brown. In the end, once the cake is removed from the oven, I will spray more juice on the cake with more juice.
- flour: Universal flour is perfect. I think a mixture of a 1: 1 gluten -free all -around flour can also work well.
- baking powder: This makes our cake lifts, so it rises in the oven.
- sugar: Ordinary granules are good, but brown sugar will be great, and it will increase water.
- yogurt: Use ordinary whole -fat yogurt to achieve the best results.
- Fragrant powder, vanilla and almond extract: These make the cake taste incredible. If you do not have spiced powder, use cinnamon instead.
Apple almond coffee cake
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Prepare
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chef
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All -round
We like this almond coffee cake and bake fresh apples throughout the process. I don’t need any frosting, I like it a bit warm. Enjoy this apple almond cake and coffee or tea! I use a 9 -inch round cake plate, but an 8 -inch square or a 9 -inch square pot can also work well.
Make a 9 -inch cake, about 8 copies
You will need
1 cup (142 grams) all almond
1 lemon
1 Baking apples like grandma Smith
6 tablespoons (85 grams) No salt butter
1 ½ cup (195g) universal flour, and 2 (16g) spoon apples
2 teaspoon Fermented powder
1/4 teaspoon fine sea salt
1/4 teaspoon Wuxiang powder
3 big eggs
1 cup (200 grams) sugar
3/4 cup (170 grams) ordinary yogurt
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Sugar powder supply
direction
1Preheat the oven to 350 ° F (177 ° C). A 9 -inch cake plate of butter and flour.
2When the oven is preheated, put the almond on the baking sheet, then slide into the oven, and stir occasionally until gently bake and incense, about 5 minutes. Add the baked almonds to the food processing machine, then stir until chopped.
3Dry the lemon skin and put it aside. Dipping, core and dice apples. Squeeze the juice from half of the lemon on the apple to prevent brown change. Then use 2 tablespoons of flour to throw apples. (After baking the cake, save half of the remaining lemon).
4Give butter, put it aside to cool a little bit.
5In a large bowl, stir the flour with flexible powder, salt and spiced powder.
6In a medium -sized bowl, stir the eggs with sugar until the foam and fade the color for about 1 minute. Stir yogurt, melt butter, lemon peel, almond extract and vanilla until they are fully mixed.
7Switch to a large rubber scraper. Scrape the side and bottom of the bowl with an egg, then add the dry ingredients to 3 parts, and gently stir until they disappear and smooth.
8Folding apples and about three -quarters of almonds.
9Pour the batter into the pot and smooth the top. Sprinkle the top of the cake with the remaining almonds.
10Bake for 30 to 40 minutes until a knife that inserts the knife into the cake center becomes clean. Move the cake (still in the pot) to the cooling rack.
11Squeeze the top of the cake top from half of the remaining lemon.
12Cool, then eat a piece of cake with sugar powder on it.
The skills of Adam and Joanni
- storage: Put the cooling cake in a plastic bag or sealed container with paper towels, seal it, and then store it for up to 3 days at room temperature. To freeze and wrap them tightly in aluminum foil or freezer bags. Frozen for up to 3 months.
- The nutritional information provided is estimated.
Nutrition
Service size
1 in 8 tablets
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Calorie
427
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Total fat
21 grams
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Saturated fat
7.3 grams
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cholesterol
96.1mg
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sodium
113.2mg
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carbohydrate
51.1G
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Dietary fiber
3.3G
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Total sugar
28.3G
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protein
11.1G
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