A few weeks ago I traded my neighbor a loaf of King Arthur’s Harvest bread for a big slice of homemade apple coffee cake. It was one of the best apple coffee cakes I’ve ever tasted, and she was happy to share the recipe. It was called “Laura Goodenough’s Apple Coffee Cake” from the New York Times Cookbook.
The original recipe is made in a Bundt or Tube pan, but I was determined to halve it so I did just that and baked it in a loaf pan. The one I used, an 8×4 inch pan, was a bit too small and the cake had giant ridges like you see in the picture. I would be lying if I didn’t tell you they were really fun to break off and eat, but the cake would have looked better baked in an 8 1/2 by 4 1/2 or a 9×5 inch pan. For the apples, I used a mixture of Macintosh, Gala and a big green Michigan apples. And for the cinnamon, I used 2 1/2 teaspoons, which sounds like a lot but which was definitely not too much in my opinion.
This cake was truly the best apple coffee cake I’ve had — or at least that I can remember, and I loved the thin slices of apples running through the cake. If you try it, let me know what you think. I told another friend about it and while she was curious, she recommended yet another recipe so maybe I’ll have a second cake to compare this too.
Apple Coffee Cake
- 2 cups of apples sliced 1/8 inch thick (about 2-3)
- 1 cup plus 2 1/2 tablespoons sugar (200 grams plus 35 grams)
- 2 1/2 teaspoons cinnamon
- 1 1/2 cups all-purpose flour (190 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tablespoons orange juice
- 1 1/2 teaspoons vanilla extract
- Preheat oven to 325. Grease and flour an 8 1/2 by 4 1/2 inch or 9 x 5 inch loaf pan.
- Toss the sliced apples, 2 1/2 tablespoons of the sugar, and cinnamon together in a mixing bowl and set aside.
- In another mixing bowl, combine flour, remaining 1 cup sugar, baking powder, and salt. Make a well in the center and pour in the oil, eggs, orange juice, and vanilla. Stir with a heavy duty scraper until blended.
- Scrape 1/3 of cake batter into loaf pan. Layer about 1/2 the apples, drained of excess moisture (I blotted them with paper towels), on top. Add another third of the batter, followed by the rest of the apples, and remaining batter.
- Bake about 60 to 75 minutes (check at 60 – time will vary with loaf pan size), until a toothpick inserted into the thickest part of the cake comes out clean or a meat thermometer registers 210F.
- Allow cake to cool to lukewarm in the pan, then turn onto a serving plate.
Bake Time — I loaded all the batter into an 8×4 inch pan when an 8 1/2 by 4 1/2 or a 9×5 inch pan would have been a better choice. Because I put so much batter into a small pan, it took almost 80 minutes (at 325) to bake. If you’re using the 8 1/2 by 4 1/2 or 9×5 inch loaf pan as recommended, it will probably take closer to 65 or 75 minutes. A good way to test whether or not cake is done is to stick a meat thermometer in it. Internal temperature of cake should be about 210 F. If you’d rather just make a full cake, double the recipe and use a 10 inch tube pan or Bundt pan.