Caramel latte apple coffee cake
My grandpa had a couple of apple trees out back, so we were very lucky to be able to pick apples with him each and every fall season. Of course, he’d never let us go too far up the ladder even if we insisted. Now, I drive out to an orchard to do my apple picking, and it’s one of my favourite activities because it’s so relaxing. It’s an afternoon spent in the fields, out in nature and away from the hustle of the city. Apple picking is also an excuse to embrace fall and bake lots of apple treats, like this caramel latte apple coffee cake.
- Preheat the oven to 350ºF (180ºC). Grease an 8-inch springform pan and flour. Line the base with a round of parchment paper. Set aside.
- Begin by preparing the crumble topping. Mix together the flour, salt and brown sugar. Add the butter and work it in with your fingers until you obtain the crumble. Set aside.
- In a large bowl, whisk together the flour, baking powder and salt. Set aside.
- Whisk together the milk, eggs, granulated sugar and light brown sugar. Stir in the vanilla. Pour this mixture into the bowl with the dry ingredients. Give the mixture about 20 to 30 stirs (don’t overmix!).
- In a small bowl, combine the melted butter with a ¼ cup (60 ml) of the cake batter and mix well. Return this mixture to the bowl with the cake batter and mix (about 10 more stirs). Pour the batter into the prepared pan. Top with the diced apple and then drop dollops of the crumble over top.
- Bake the cake for about 1 hour and 15 minutes, or until the edges are lightly browned and a cake tester inserted into the middle comes out clean. Let cool completely before serving.