Autumn Apple Coffee Cake
2 1/2 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 pound cooking apples, peeled, cored and diced
2 tablespoons fresh orange juice
1 cup dark brown sugar, divided
1/2 cup sliced almonds, finely chopped
2 tablespoons cinnamon, divided
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 1/2 cups granulated sugar
6 tablespoons butter, cut into small pieces and chilled well
8 ounces cream cheese, room temperature
1/2 teaspoon almond extract
Preheat oven to 350 degrees
Grease and flour a 9 inch springform pan, tap out excess flour.
Remove 3/4 c. flour mixture and place into a medium bowl.
Cut butter into the flour and sugar mixture with the pastry cutter until it resembles the texture of cornmeal.
Place mixture into fridge until ready to use.
Stir to combine well and set aside.
In bowl of stand mixer add granulated sugar, room temperature butter and cream cheese.
Add eggs, one at a time, beating to combine thoroughly between additions.
Scrape down sides of bowl and add large bowl of flour mixture.
Mix until just combined.
Remove bowl from mixer, add apple mixture and fold in to batter lightly.
Add half of batter to springform pan, smoothing out evenly.
Combine remaining brown sugar, cinnamon and sprinkle evenly over batter, spreading almost to edges.
Add remaining batter to pan, smoothing out evenly.
Remove almond streusel from fridge and sprinkle evenly over top of batter.