In Chinese restaurants, it is known as the “Happy Family,” and I would always order it. This stir-fry of chicken and vegetables is delectable. Now I use my indoor barbecue at home to do this.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 1 8-inch baking dish |
Ingredients
- ½ teaspoon butter, or as needed
- 2 cups all-purpose flour
- ¾ cup brown sugar
- ½ cup vegetable oil
- ½ cup white sugar
- 4 teaspoons ground cinnamon
- ½ teaspoon fine salt
- ½ teaspoon ground ginger
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ cup buttermilk
- 1 egg
- 2 apples – peeled, cored, and cut into 1/2-inch chunks
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Butter the inside of an 8-inch glass baking pan.
- Mix flour, brown sugar, oil, white sugar, 2 teaspoons cinnamon, salt, and ginger together in a large bowl. Transfer 1/2 cup of the mixture into a second bowl for the crumble topping; stir in remaining 2 teaspoons cinnamon.
- Whisk baking powder and baking soda into the flour mixture.
- Beat buttermilk and egg together in a measuring cup to combine. Pour into the large bowl of flour mixture; add apples. Stir until just blended and no pockets of flour remain. Pour mixture into the prepared pan; cover with the crumble topping.
- Bake in the preheated oven until apples are tender and a toothpick inserted into the center comes out dry, 40 to 50 minutes.
Nutrition Facts
| Calories | 302 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 279 mg |
| Sugars | 24 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy!
I believe next time I will cut back on the granulated sugar by half. Also, I will try baking the cake in an 8×11 Pyrex dish. With those two adjustments, I’m really looking forward to making this cake again. It was easy and very good.
A wonderfully easy recipe that produces a not too sweet, moist coffee cake that is perfect with your morning cup of coffee.
I made the coffee cake this morning which is a very easy cake to make, I did make a few changes. I used all the flour mixture in the cake (without reserving any for the topping), mostly because I was using a bigger pan. I then made my own crumble topping with butter, brown sugar and flour (not sure I like the idea of oil for the crumble topping). I did add some currants and chopped walnuts along with the apples. This made a great and very easy cake, which we ate the English way with hot custard!
flavorful and moist. The step of creating the topping alongside the flour mixture is clever and saves time.
I made this recipe today. The only thing I did differently was that I used sour milk instead of buttermilk. I added 2 1/2 teaspoons vinegar to my measuring cup and then added the milk to equal 3/4 cup. I let that set while I mixed the other ingredients together, then I whisked the egg into it and added it to the flour mixture as stated. I baked mine for 45 minutes. Delicious!
This was so good, I could not stop eating it. It was exactly what I was looking for when I searched for apple spice cake, and it came out perfectly.
Thank you! We enjoyed this cake so much and will definitely be making it again and again.
One of our favs!! I mix the crumble with all four tsp of cinnamon just to keep it simple. Easy and DELICIOUS!! I use an 8” pan and notice it takes 65 mins for 8”.
Yes I will make it again.
Really lovely cake, and it stays moist for days!
This a a very East nice moist coffee cake. I added nutmeg 1 tsp. And used brown sugar instead of white. Also put some walnuts in the batter. I’ll use this again for sure.
very good
I made this today exactly as stated. Very good! We topped it with cool whip. I will add walnuts or craisins next time, This is a simple recipe and I will be making it again!
Made it exactly as wrtten except added chopped pecans to topping. Used Granny Smith apples . It was excellent served warm for brunch. Will definitely make again.
Lots of cinnamon flavor–I especially love the spice-centric topping, and if you’re in the mood for apple cake, this is a quick way to satisfy your fall cravings! Delicious!
Perfectly moist, not too sweet, this was such a hit. I took a few liberties: Because I didn’t have ginger, I sprinkled a little rum, maybe 1 tablespoon, over the chopped apples. I didn’t peel the apples, I liked the rustic texture. To the flour topping, I added 4 tablespoons butter and 1/2 cup of rolled oats to give it more crunch. I baked it sheet pan-style, for about 35 minutes, and it made for an easy way to serve it to a crowd for a morning birthday gathering. With a strong cup of coffee, naturally!