This coffeecake was on the table for Christmas morning and again for New Year's Eve.
New Year's Eve?? Yep. The house where we spent New Year's Eve asked for all guests to bring favorite breakfast foods and at 9:00 p.m. we had a most fabulous "breakfast."
I do think breakfast is my favorite meal of the day!!
Of course, you will notice that the coffeecake is called "Penny's Apple Brown Sugar Coffee Cake." But since I don't know who Penny is, I have now made this my own and call it "Rustic Apple Coffeecake." I have no idea what may make a coffeecake rustic, or even if a rustic coffeecake is a thing to be desired, but it does sound quite delicious, no?
In our household we now have 3 that can't digest gluten well, so this coffeecake can be made gluten-free or not. The gluten-free is just as delicious as the one made with wheat.
If you're gluten-free, the recipe comes from this cookbook, that is, by the way, worth its weight in gold.
Silvana has you make up a mix for all your flour needs, and the mix is just fabulous for getting as nice a product as possible from your flour.
Here is the recipe. Hope you love it!!
Rustic Apple Coffeecake
1 cup plus 2 tsp. Silvana's All-Purpose Flour (or regular flour)
2 tsp. baking powder
1/4 tsp. salt
3/4 cup packed light brown sugar
1/4 cup mini chocolate chips
1/2 cup chopped walnuts (I omitted these)
1 tsp. ground cinnamon
2 large eggs, at room temperature
1/2 cup granulated sugar
1/2 cup vegetable oil
2 tsp. pure vanilla extract
2 large apples (peeled, cored, and cut into 1/2 inch pieces)
Preheat oven to 375. Grease 9-inch springform pan or round cake pan. In a large bowl, whisk together 1 cup flour, the baking powder and salt.
In a small bowl, toss together the remaining 2 teaspoons flour, 1/2 cup brown sugar, chocolate chips, walnuts and cinnamon.
In another small bowl, whisk together the eggs, granulated sugar and remaining 1/4 cup brown sugar until smooth. Whisk in the oil and vanilla. Stir into the flour ixture until just combined. Pour half the batter into the prepared pan and top with half the apples and half the chocolate chip mixture. Repeat with the remaining batter, apples and chocolate chip mixture.
Bake the cake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan set on a wire rack.