The recipe below is for coffee cake, but it doesn't have any coffee in it.
WHAT?!?! You might be yelling at your computer screen. This is outrageous! Where's my caffeine? I NEED my caffeine! What's the point in eating sugar and butter if I can't have caffeine, too?
I can tell you're frustrated, imaginary reader who yells at computer screens. But I didn't say you can't have caffeine with this dessert.
You see, coffee cake doesn't have to have coffee in it. By definition, coffee cake is cake that's people generally eat with coffee.
So, even though this cake doesn't have coffee in it, it's still delicious. Over and out.
- 1/2 cup (1 stick) butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1/4 cup vegetable oil
- 1 1/4 tsp. vanilla
- 1 1/2 cup flour
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/2 - 2 cups apples, chopped (about 2 medium apples)
- 8 ounces cream cheese
- 3 Tbsp. sugar
- 1 tsp. vanilla
- 1/2 cup (1 stick) cold butter, cubed
- 1/2 cup flour
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 tsp. cinnamon
- 1/8 tsp. salt
- Spray a 9-inch spring form pan with non-stick spray. Wrap the outside with foil and set aside.
- Preheat the oven to 350.
- Cream 1/2 cup butter, 1/2 cup brown sugar and 1/4 cup white sugar.
- Add the egg, vegetable oil and vanilla.
- Slowly incorporate the flour, cinnamon, baking soda, baking powder and salt.
- Mix in the apple pieces.
- Pour the cake batter into the sprayed pan and smooth the batter with a knife or spatula.
- Next, cream the cream cheese, vanilla and sugar together.
- Evenly spread the cream cheese over the cake batter.
- Mix the butter, flour, white sugar, brown sugar cinnamon and salt together until the butter is pea-sized and the mixture is moist.
- Sprinkle the topping over the cake/cream cheese.
- Bake for about 1 hour and 15 minutes, or until cooked through.
- Let cool.