Brunch is one of my favorite meals. What's not to love about a meal that combines the best of breakfast and lunch? This Apple Almond Coffee Cake makes a great addition to any brunch because it's quick and easy to put together, and oh-so-very delicious!
I grew up with brunch being the preferred celebration meal. My mom has always been one to go over-the-top. I think hosting brunch allowed her to include all of her favorite dishes into one meal like this apple coffee cake. Plus brunch just lends itself so well to entertaining whether it's a holiday, birthday or just a family get together.This recipe is adapted from KraftRecipes.com, I wanted the apples to bake in the cake instead of being on top of it. Because I enjoy almonds more, I swapped out the pecans for almonds and upped the ante with a little almond extract. I truly love the flavor combinations in this. Whether you serve it for breakfast, brunch, dessert or just a snack, trust me when I tell you that this delicious cake will quickly become a family favorite overnight!
- 1 cup sugar
- 1/2 cup brown sugar
- 1/4 cup quick cooking oats
- 1 teaspoon ground cinnamon
- 1-3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup butter softened
- 6 oz. 3/4 of 8-oz. pkg. cream cheese softened
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 Granny Smith apples peeled, sliced
- 1/2 cup chopped almonds
Preheat the oven to 350-degrees.
Grease a 13" x 9" baking pan and line with parchment, then spray cooking spray on the parchment paper as well.
In a small bowl, prepare the topping by combining the almonds, oats, brown sugar, and cinnamon; set aside.
In a large mixing bowl - or the bowl of an electric mixer, beat the butter, cream cheese, and white sugar in large bowl until light and fluffy.
Add the egg one at a time. Mix in the vanilla and almond extracts.
Sift together the flour, baking powder, and baking soda.
Gradually beat in flour mixture.
Fold in the chopped apples.
Pour batter into the prepared pan.
Sprinkle with the nut mixture.
Bake 30 to 40 minutes until the cake begins to pull away from sides of pan.
Cool in the pan on a wire rack.