Apple Cinnamon Coffee Cake

I continue the baking madness with this Apple Cinnamon Coffee cake. I had some family coming over and was able to make this while they were driving over. I used some local apples that I found, and hold up well in this cake. This cake is not overly soggy like I find some coffee cakes to be. This recipe is pretty pantry friendly since it does not call for sour cream or anything out of the ordinary. Everything in this recipe is stuff I usually have on hand.

Apple Cinnamon Coffee Cake

2 large eggs
1 tablespoon vegetable oil
1/4 teaspoon pure vanilla extract
3/4 cup sugar
1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice or nutmeg
1/4 teaspoon salt
2 peeled, cored, and thinly sliced firm apples
Topping:

1/4c softened butter

1/4c brown sugar

1/4c flour

chopped nuts (I used almonds)

Preheat the oven to 375 degrees F (350 degrees if using a Pyrex or dark-finish dish). Lightly spray or grease a 8x8 pan (If you have to use something smaller, just increase your cooking time). In a medium bowl, combine the eggs, oil, vanilla, and sugar, beating with a spoon until thick. Add the flour, baking powder, cinnamon, allspice, and nutmeg, and salt. Mix vigorously until the batter is fully combined about 1 minute. Fold in the apples and mix until the apples are evenly coated and the batter becomes moist and smooth. There will be lots of apples, held together by a relatively stiff batter. Scrape the batter into the prepared pan and smooth into an even layer with a metal spatula. Sprinkle the top evenly with the topping. Bake 30 to 35 minutes, until the center is firm when gently pressed. Remove from the oven and cool until easy to cut.