A crowd pleaser at both the BCFA benefit and a recent team picnic, this coffeecake stays moist the next day (sliced on the right). I’ve also made it as muffins with extra streusel in the middle. Refrigerate if you have any leftover after 24 hours or you may end up with an unwelcome fermentation on your counter.
Apple Cinnamon Streusel Coffeecake (Based on a Cook’s Illustrated recipe)
Makes 1 9×13 pan
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 tablespoon ground cinnamon
1 tablespoon unsalted butter, melted and cooled
1 cup pecans, almonds, or walnuts, chopped coarse
3 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon table salt
1 3/4 cups buttermilk OR yogurt
1 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
7 tablespoons unsalted butter, melted and cooled
2 cups of peeled cored apples, diced into ¼ inch chunks.
1. For the streusel: Mix sugars, cinnamon, and melted butter together in medium bowl until mixture resembles wet sand; stir in nuts and set aside.
2. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease a 9×13 baking pan.
3. Mix flour, baking powder, baking soda, cinnamon, and salt together in large bowl. Whisk buttermilk, sugars, eggs, and melted butter in separate bowl until smooth. Using rubber spatula, gently fold egg mixture into flour mixture and stir until batter looks smooth and well combined. Fold in apples.
4. Sprinkle streusel evenly over batter. Bake until streusel is golden and toothpick inserted into center comes out with just a few crumbs attached, 40-45 minutes. Cool on wire rack.