Apple Cake with Coconut Brown Sugar Topping
Eileen Goltz |
- ¾ cups sugar
- ½ cup vanilla yogurt or sour cream or non dairy sour cream
- ¼ cups oil
- 1 egg
- 1½ teaspoons ground cinnamon, divided
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- 1¼ cups flour
- 1 lb. Granny Smith apples
- 1 cup coconut, flaked
- 3 Tablespoons butter or margarine
- 3 Tablespoons sugar, brown (packed)
- 2 Tablespoons milk
- Preheat oven to 325°F. Line two 8x4x2-inch loaf pans with foil; coat foil with nonstick cooking spray. Set aside.
- Core and coarsely chop Granny Smith apples (about 3 cups). Set aside.
- In a large bowl, stir together granulated sugar, yogurt, oil, egg, the 1 teaspoon cinnamon, the vanilla, baking powder, salt, baking soda, ginger, and nutmeg. Stir in flour just until combined. Fold in apples (batter will be very thick and chunky).
- Spoon batter into prepared pans; spread evenly. Bake about 45 minutes or until a toothpick inserted near centers comes out clean and tops are browned.
- Coconut Brown Sugar Topping: Meanwhile, in a small saucepan, combine coconut, butter, brown sugar, milk, and the 1/2 teaspoon cinnamon. Cook and stir over low heat until the butter is melted.
- After removing cakes from oven, Preheat broiler. Gently spread coconut mixture evenly over tops of cakes. Broil 4 inches from heat for 2 to 3 minutes or until topping is bubbly and lightly browned.
- Cool cakes in pans on wire racks for 45 minutes. Use foil to lift cakes from pans; remove foil.