Apple Anadama Coffee Cake

This the sort of cake I imagine Heidi Swanson or Molly would like.

It's very hearty and seasonally appropriate. Cornmeal, whole wheat flour, semolina flour, and grated apples give the cake a dense texture that's somewhat like a bran muffin. The crunchy cornmeal streusel on top is a nice addition too.

Sometimes it's nice to enjoy something that's not overly sweet.

Apple Anadama Coffee Cake
adapted from Leslie Mackie's Macrina Bakery and Cafe Cookbook

1 cup all purpose flour
1/2 cup semolina flour
1/2 cup fine whole wheat flour
1/4 cup cornmeal
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp kosher salt
8 tbsp (1 stick) unsalted butter, at room temp
1/2 cup light brown sugar
1/3 cup molasses
3 eggs
1 tsp pure vanilla extract
2 granny smith apples, peeled and grated
2/3 cup buttermilk

for the topping:
2 tbsp unsalted butter, chilled
3 tbsp cornmeal
3 tbsp light brown sugar
1 tbsp all purpose flour
1/3 cup pecans, coarsely chopped

Preheat the oven to 350. Oil a 9in square baking pan.

Combine flours, cornmeal, baking powder, baking soda, spices, and salt in a medium bowl. Mix with a wooden spoon and set aside.

Place butter and brown sugar in the bowl of a stand mixer and using the paddle attachment, mix on medium speed for 5-8 minutes. The creamed butter will become smooth and pale in color.

In a medium bowl, combine molasses, eggs, and vanilla extract and mix with a whisk. With the stand mixer on low speed, slowly pour the molasses mixture into the creamed butter and mix with the paddle attachment for about 2 minutes. At first the butter will look like it's separating, but don't worry. Add the grated apples and continue mixing on low speed for 30 seconds.

Remove the bowl from the stand mixer. Alternately add small amounts of the flour mixture and the buttermilk to the bowl, mixing with a wooden spoon just until the batter comes together. Pour batter into the prepared baking pan and spread evenly. Set aside.

for the topping:
Place all topping ingredients in the bowl of a stand mixer and mix with the paddle attachment on low speed for 1-2 minutes. The topping will become coarse and crumbly.

Spread topping evenly over the cake and bake for 40-45 mins. Test center with a skewer. It will come out clean when the cake is finished. Let cook for 20 minutes on a wire rack, then run a sharp knife around the sides of the cake to release it from the baking pan. Invert pan to remove the coffee cake, then place it, topping side up, on a serving plate. Leftovers can be wrapped in plastic and stored at room temp for 3 days.