Apple Crumb Coffee Cakes for Slow Sundays

Good morning/afternoon ladies and gents..what a bunch of sleepy heads we are. Those of you who follow this blog know that I am a morning person and have already risen before the sunrise. I have already accomplished several things on my mental "to do" list and can now enjoy the rest of my day. A nice slow day of sitting in my pyjamas all day if I want to, or heading out for a new adventure. That is the beauty of a slow Sunday we can do whatever we like! Sunday is my only day to myself and as the day unfolds before us we can do whatever our heart desires.




We have Meatless Mondays, Wordless Wednesdays so today begins a new feature here on MTBT...Slow Sundays...well because a Sunday should be slow, no rushing around, no big errands, just taking our time and mozying along. My idea of enjoying a Sunday morning is to have a warm cup of tea and a long and lovingly prepared breakfast. This mornings breakfast included these little handheld bites to share with you with a cup of your favourite "joe" or as in my case a piping hot chai latte. 


These are versatile too! You can add everything from fresh blueberries to chocolate chips to these delicious crumb coffee cakes. Of course they are exceptional with the diced apple as well. Decadent and buttery and easy to prepare.You could even serve them warm with vanilla and cinnamon ice cream for dessert. But breakfast was just fine. I am off to enjoy another heartwarming morsel with my chai and curl up with a good cookbook. Won't you join me:D 

**Apple Crumb Coffee Cakes**
Food and Wine


Streusel

• 1 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 teaspoon salt
•  5 tablespoons cold unsalted butter, cut into small pieces

Crumb Cakes

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
•  1 teaspoon salt
• 1 1/2 teaspoons baking powder
•  1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 stick cold unsalted butter, cut into small pieces
•  3/4 cup sour cream
•  1 large egg, beaten
•  1 large Granny Smith apple, peeled and finely diced

1. MAKE THE STREUSEL Preheat the oven to 350°. In the bowl of a standing mixer fitted with the paddle, combine the flour with the brown sugar and salt. Add the butter pieces and mix at medium-low speed until the mixture resembles coarse meal; continue mixing the streusel until very small clumps form. Transfer the streusel to a large plate and refrigerate until it is well chilled, about 10 minutes.


2. MAKE THE CRUMB CAKES Line 18 standard-size muffin cups with paper liners. Spray the liners with vegetable oil cooking spray. In the mixer bowl, combine the flour with the granulated sugar, salt, baking powder, baking soda and cinnamon. Add the butter pieces and beat at low speed until the mixture resembles coarse meal. Add the sour cream and beaten egg and beat until the batter is smooth. Add the diced apple and beat just until incorporated.


3. Fill the muffin cups halfway with the crumb cake batter. Press the streusel into clumps and sprinkle on top. Bake the crumb cakes in the center of the oven for about 30 minutes, until risen, golden and springy to the touch; rotate the pans halfway through baking. Let the crumb cakes cool slightly before serving.


Make Ahead The crumb cakes can be made 1 day ahead and kept in an airtight container. Rewarm before serving.


Makes 18 muffins


You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.