Do you like breakfast pastry? Or how about coffee cake? If you do, then I think you’d really like this recipe, because it’s a combination of both. It has a thin, rich cakey layer that’s topped with apple pie filling and drizzled with a creamy glaze, which gives it that pastry touch. So it’s the best of both breakfast worlds!
This Apple Almond Coffee Cake is great if you need to make something that serves a larger group of people, too, because it’s made in a 10 x 15″ pan. If you’re not crazy about apple pie filling, you can substitute another fruit pie filling like cherry or peach–I thought apple would be good for autumn. This would be great for a special breakfast or brunch any time of year, but since the holidays are coming up, you may want to keep this in mind for a holiday weekend brunch. It could also work as a dessert too, served warm with a scoop of vanilla ice cream or dollop of whipped cream on top.
APPLE ALMOND COFFEE CAKE by NancyC, adapted from Taste of Home
Makes a 10 x 15″ pan, about 16-20 servings
- 1 cup butter (2 sticks), softened
- 1 3/4 cups granulated sugar
- 4 eggs
- 3 cups all-purpose unbleached flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 (21-ounce) can apple pie filling
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups confectioner’s sugar
- 1/2 teaspoon almond extract
- 3 Tablespoons Half & Half (light cream)
- 4 Tablespoons sliced almonds, toasted or untoasted, for sprinkling on top of icing
The coffee cake before it goes in the oven (left) and after it is baked and glazed (right)
Preheat oven to 350˚F. Grease or line a 10 x 15″ rimmed baking pan with parchment paper; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine the flour, salt, and baking powder; add to the creamed butter/sugar mixture and mix just until combined. Spread 3 3/4 cups batter evenly into prepared 10 x 15″ baking pan.
Spoon pie filling into a medium-size bowl and cut apples into smaller chunks with a knife. Stir in cinnamon, blending well, then spoon and spread filling, in a thin layer, onto the batter to within 1″ of edges. Spoon remaining batter in small dollops over the filling.
Bake at 350˚F for 22 to 28 minutes or until toothpick inserted near center comes out clean. Cool coffee cake in pan on a wire rack.
In small bowl, combine confectioner’s sugar, almond extract, and Half & Half (light cream). Drizzle over warm or cooled coffee cake (you don’t have to use all the glaze if you just want a light drizzle). Sprinkle glazed coffee cake with sliced almonds. Let glaze set at least 10 minutes, then cut into squares and serve.
Did I mention this coffee cake was especially good in the morning with a nice hot cup of coffee? It helps make getting out of bed a little easier on a chilly morning! 🙂 Do you have a favorite coffee cake recipe you enjoy making this time of year?
Linked to Fiesta Friday at The Novice Gardener, Inspire Me Monday at Create with Joy, Show and Share at Coastal Charm, and Thursday Favorite Things at Katherine’s Corner.