Maple Apple Coffee Cake
|Butter||8 Tablespoon, softened|
|Eggs||3 Large (At Room Temperature)|
|Maple syrup||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Tart apples||4 Medium, peeled, cored and sliced (Use Firm Ones To Make 3 To 4 Cups)|
Heat the oven to 350 degrees.
Butter a 9 by 2 inch round cake pan.
Beat the butter until light.
Add the eggs one at a time, beating well after each addition.
Beat in the maple syrup gradually until the mixture is light.
Add the vanilla.
In another bowl sift together the flours, baking powder, salt, cinnamon and nutmeg.
Fold the dry ingredients into the butter mixture.
Spoon the batter into the prepared pan.
To make the topping, put the apples in a bowl and toss with the butter, sugar and cinnamon.
Arrange decoratively on top of the batter.
Bake for 40 to 45 minutes until the apples are browned and tender and a toothpick inserted in the center of the cake comes out clean.
Remove the cake to a wire rack and let cool for 10 minutes before removing it from the pan.