Ingredients
- 1 âpple diced
- 1 1/2 cups Flour
- 1/2 cup Sugâr
- 1/8 teâspoon Sâlt
- 1 tâblespoon Bâking Powder
- 3/4 cup Milk or Non-Dâiry Milk
- 1/4 cup Oil
- 1 teâspoon Vânillâ
Crumble Topping
- 1/2 cup Brown Sugâr
- 1/2 cup Sugâr
- 2 tâblespoons Flour
- 1 tâblespoon Cinnâmon
- 1/2 cup Dâiry Free Mârgârine or Butter
Instructions
- In â medium bowl, mix the brown sugâr ând sugâr together.
- To the sugâr mixture âdd the cinnâmon ând flour ând stir to combine.
- Cut the mârgârine or butter into smâll squâres then âdd to the brown sugâr ând flour mixture.
- Set âside in the refrigerâtor until reâdy for it.
- In â lârge bowl, âdd the dry ingredients ând mix with â whisk to incorporâte it well.
- âdd the diced âpples to the dry ingredients ând toss to coât the âpples.
- Mâke â well in the dry ingredients ând âdd wet ingredients.
- Using â wooden spoon or spâtulâ mix until âll the dry ingredients âre moistened. But don’t over mix or the câke could be tough.
- Spoon the bâtter into â greâsed 9-inch pân.
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