Cameos are my favorite, but I haven’t met an apple that I didn’t like for this cake.
p.s. I really, really like this cake.
Apple Coffee Cake
(adapted from Gale Gand)
Makes one 8” loaf.
1/4 c. sugar
1/4 c. flour
2 TB unsalted butter, cut into pieces
a pinch of salt
Mix the dry ingredients together, then rub in the butter. Hold in freezer while you make the cake.
1.5 c. spelt flour (AP is OK)
2 tsp. baking powder
1/2 c. sugar
1/2 tsp. salt
1/4 c. melted butter
1/4 c. sour cream
1/4 c. milk
3 small to medium apples, cut into 1/4”-1/8” pieces
Preheat oven to 400ºF. Line an 8” loaf pan with parchment paper and butter. Mix the dry ingredients in a bowl. In another bowl, mix the egg, butter, sour cream, and milk. Gently fold dry into wet in three parts, adding the apples with the last third. Sprinkle the streusel on top. Bake for 25-30 minutes, or until a skewer inserted in the middle comes out clean. Cool in pan for 5 minutes, then use the parchment lining to lift the cake out.
Sometimes apple are just better without cinnamon. This is one of those times.