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;s called “Laura Goodenough’s Apple Coffee Cake” from the New York Times Cookbook.
Loaf Pan Apple Coffee Cake
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 larger loaf pan. For the apples, I used a mixture of Macintosh, Gala and big green Michigan apples. And for the cinnamon, I used 2 1/2 teaspoons. That sounds like a lot of cinnamon, but it was not.
This cake was truly the best apple coffee cake I’ve had. I especially 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.