- 60 minutes
- 60 minutes
In the United States, the notion of tea time is an English tradition that was not inherited. However, certain functions of the tea tradition, such as finger sandwiches, did transfer over. One of these functions, the tea cake, a cookie or small cake served as an accompaniment to tea-- manifested into the coffeecake. Either yeast-risen or a quick bread, the coffeecake is usually a single-layer spice cake that is cut into portions, rather than baked individually. The cake can be said to reflect the less fussy, more comfortable nature of American hospitality.This coffeecake features apples and a cinnamon streusel that complements the cake's crumbly but moist texture.
- Preheat oven to 350 degrees Fahrenheit. Grease and flour pan and set aside.
- In a bowl, combine ¾ cup all-purpose flour, 1 ½ cup brown sugar and 2 teaspoons cinnamon. Cut ½ cup chilled butter into the mixture with a fork or pastry cutter until the mixture resembles sand. Mix in the walnuts and set aside.
- In a stand mixer, cream the remaining butter until smooth and fluffy. Add remaining sugar and mix until pale in color. Add eggs, one at a time, allowing the last egg to fully integrate before adding the next. Mix for ten minutes.
- In a bowl, combine the yogurt, applesauce and vanilla. In a separate bowl, combine the flour, salt, baking powder and baking soda. Mix one-half of the flour mixture into the butter mixture, followed by one-half of the yogurt mixture, the remainder of the flour mixture, the remainder of the yogurt mixture and the half of the apples.
- Pour four cups of the mixture into the prepared pan and spread even. Sprinkle ¼ of the streusel over the top of this layer, followed by the remainder of the apples, 1/3 of the remaining streusel, the remaining batter and the remaining streusel. Bake for 50 to 60 minutes or until a cake tester comes out clean when inserted in the middle of the cake. Cool completely on a rack.