Honey Apple Coffee Cake

Method

1. Preheat oven to 350°F. Grease and line a 9×9-inch square cake pan.
2. Make the apple filling. In a bowl, combine the cubed apples, melted butter, brown sugar, cinnamon, and nutmeg. Stir in the BeeMaid Honey and vanilla paste. Set aside.
3. Make the streusel. Combine the cold cubed butter, both sugars, cinnamon, and flour in a bowl. Rub the butter into the dry ingredients with your fingers until you get a coarse, clumpy crumble. Chill in the fridge while you prepare the cake base.
4. Make the cake base. Cream the soft butter and granulated sugar together until light and fluffy, about 2 to 3 minutes. Add the yogurt, vanilla paste, and BeeMaid Honey, and mix until combined.
5. Add the eggs one at a time, beating well after each addition.
6. In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon. Fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
7. Pour half the cake batter into the prepared pan and spread evenly. Add a layer of apple butter over the top, then cover with the remaining cake batter.
8. Top the batter with the apple filling in an even layer, then scatter the chilled streusel evenly over everything.
9. Bake for 45 to 55 minutes, until a toothpick inserted into the centre comes out clean or with just a few moist crumbs. Tent with foil partway through if the streusel is browning too quickly.
10. Let the cake cool in the pan for 15 to 20 minutes before slicing and drizzle with extra BeeMaid Honey for a finishing touch.

 Notes

Use a light coloured pan rather than a dark one as it heats more evenly. Make sure everything for the batter is at room temperature, especially the butter, so it creams more easily. Do not overmix once the flour goes in streusel cakes with a tender crumb depend on stopping as soon as the flour disappears. Check for doneness at the 45 minute mark with a toothpick inserted into the cake portion, not the apple filling, since the fruit can make the middle look wetter than it is. Let the cake cool most of the way before slicing coffee cakes with a fruit layer are prone to collapsing in the centre if cut too warm.