Pick-your-own apple orchards are one of the delights of early autumn, and this extravagantly luscious, moist coffee cake makes such sweet use of freshly-picked apples! You can serve it for breakfast or brunch, for dessert, or as a snack with a cup of coffee or tea anytime.
Fresh Apple Coffee Cake is a perfect way to share the pleasures of Fall: you could invite a friend over to have some, or surprise your family when they get home from school or work. Here’s how to make it:
4 cups cored and coarsely-chopped tart cooking apples, such as Granny Smith, Winesap, or Rome Beauty (4 to 5 apples)
1/3 cup packed light brown sugar
1 1/2 tablespoons ground cinnamon
3 cups unbleached all-purpose flour
1 3/4 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
grated zest of 1 orange
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
1. Preheat the oven to 375F. Grease and flour a 10-inch plain tube pan, fluted kugelhopf mold, or Bundt pan and set aside. In a small bowl, combine the apples with the brown sugar and the cinnamon. Set aside.
2. In a medium bowl, combine the flour, sugar, baking powder, salt, and orange zest.
3. With an electric mixer, balloon whisk, or blender beat the eggs and oil until thick and creamy, about 2 muinutes at high speed. Add the egg and oil mixture to the dry ingredients along with the orange juice and beat just until moistened, but thoroughly blended. Do not over mix, but there should be no lumps or dry spots.
4. Pour one-third of the batter over the bottom of the prepared tube pan. Cover evenly with half the apple mixture, then pour another one-third of the batter over the apples. Use a spatula to smooth the batter over the apples to cover completely. Repreat with the remaining apples and batter, ending with a smooth layer of batter.
5. Bake in the center of the oven for 60 minutes. Cover loosely with a piece of aluminum foil and bake an additional 15 minutes, or until a cake tester inserted in the center comes out clean. Remove from the oven and cool in the pan on a rack for about 1 hour. Turn out onto a rack to cool completely before serving.
Makes one 10-inch tube cake.
Adapted from The Best Quick Breads, by Beth Hensperger (Harvard Common Press, 2000). Copyright (c) 2000 by Beth Hensperger. Reprinted by permission of Harvard Common Press.
Adapted from The Best Quick Breads, by Beth Hensperger (Harvard Common Press, 2000).