APPLE SPICE CINNAMON SWIRL COFFEE CAKE
I love a lot of "swirl" in my coffee cake, so I tested this one and it's a keeper... This cake is moist, not like a "bread." Hope you try it and like it too. Let me know your thoughts!! I would imagine you can bake them as a cupcake with a choice of wonderful frostings found on this site.
Cook time: 35 Min
Prep time: 30 Min
Serves: 12-24+
FOR CAKE:
1 box spice cake mix
1 pkg Marie Callander's apple muffin mix or any apple muffin mix (6 oz size)
3 eggs (I used Egg Beaters)
1/2 tsp salt
1 Tbsp cinnamon
1 c yogurt (I used the one with cream on the top)
1/3 c oil
1 Tbsp instant coffee
2 fresh chopped apples (peeled and cored)
1 c chopped nuts (I used pecan, cause it's all I had on hand)
1 c almond milk
FOR CINNAMON SWIRL
1/2 c melted butter
2 Tbsp sugar
1/2 c light brown sugar
1 1/2 Tbsp cinnamon
FOR ICING (OPTIONAL)
3 Tbsp powdered sugar
1/2 tsp vanilla extract
1-2 Tbsp almond milk
For Cake: Sift together all the dry ingredients several times - cake and muffin mix, instant coffee, cinnamon, and salt. Set aside.
In stand mixer, using paddle, starting on slow speed blend dry ingredients with eggs (one at a time).
Add yogurt, milk, oil. Blend on medium speed for 2-3 minutes.
Add apples and nuts. Blend a few more minutes until all ingredients are incorporated scraping the sides often.
CINNAMON SWIRL (best to do this after batter has been mixed as it only takes a minute). Melt butter. Add sugars and cinnamon. If mixture is too thick add a few teaspoons of milk until the consistency of gravy.
Pour your batters in prepared pans. For this one I used 6 mini loaf pans, filling to about 3/4 full. Test Kitchen Note: We used a 9x13 pan.
Dollop cinnamon swirl onto the batter 2 tablespoons at a time.
With a knife, gently swirl the cinnamon through being careful not to touch the bottom. NOTE: I learned the hard way, it sticks to the bottom and cake is difficult to get out.
Bake 350F for how however many minutes, depending on size pan. For the mini loaf pans, it took 30-33 minutes. It also depends on your oven. Test Kitchen Note: It took 40 minutes for our 9x13 pan.
If you want an icing, with a mix whisk 3 tbsp of powdered sugar, 1/2 tsp vanilla and 1-2 tbsp of almond milk.
Drizzle or spread over cooled cakes.
I love a lot of "swirl" in my coffee cake, so I tested this one and it's a keeper... This cake is moist, not like a "bread." Hope you try it and like it too. Let me know your thoughts!! I would imagine you can bake them as a cupcake with a choice of wonderful frostings found on this site.
Cook time: 35 Min
Prep time: 30 Min
Serves: 12-24+
FOR CAKE:
1 box spice cake mix
1 pkg Marie Callander's apple muffin mix or any apple muffin mix (6 oz size)
3 eggs (I used Egg Beaters)
1/2 tsp salt
1 Tbsp cinnamon
1 c yogurt (I used the one with cream on the top)
1/3 c oil
1 Tbsp instant coffee
2 fresh chopped apples (peeled and cored)
1 c chopped nuts (I used pecan, cause it's all I had on hand)
1 c almond milk
FOR CINNAMON SWIRL
1/2 c melted butter
2 Tbsp sugar
1/2 c light brown sugar
1 1/2 Tbsp cinnamon
FOR ICING (OPTIONAL)
3 Tbsp powdered sugar
1/2 tsp vanilla extract
1-2 Tbsp almond milk
For Cake: Sift together all the dry ingredients several times - cake and muffin mix, instant coffee, cinnamon, and salt. Set aside.
In stand mixer, using paddle, starting on slow speed blend dry ingredients with eggs (one at a time).
Add yogurt, milk, oil. Blend on medium speed for 2-3 minutes.
Add apples and nuts. Blend a few more minutes until all ingredients are incorporated scraping the sides often.
CINNAMON SWIRL (best to do this after batter has been mixed as it only takes a minute). Melt butter. Add sugars and cinnamon. If mixture is too thick add a few teaspoons of milk until the consistency of gravy.
Pour your batters in prepared pans. For this one I used 6 mini loaf pans, filling to about 3/4 full. Test Kitchen Note: We used a 9x13 pan.
Dollop cinnamon swirl onto the batter 2 tablespoons at a time.
With a knife, gently swirl the cinnamon through being careful not to touch the bottom. NOTE: I learned the hard way, it sticks to the bottom and cake is difficult to get out.
Bake 350F for how however many minutes, depending on size pan. For the mini loaf pans, it took 30-33 minutes. It also depends on your oven. Test Kitchen Note: It took 40 minutes for our 9x13 pan.
If you want an icing, with a mix whisk 3 tbsp of powdered sugar, 1/2 tsp vanilla and 1-2 tbsp of almond milk.
Drizzle or spread over cooled cakes.
