Apple Coffee Cake
Cuisine: American
Author: Cookie Madness
A half batch version of Laura Goodenough's Apple Coffee Cake adapted from The New York Times cookbook. This version is made in a loaf pan.
  • 2 cups of apples, sliced 1/8 inch thick (about 2-3)
  • 1 cup plus 2 1/2 tablespoons sugar
  • 2 1/2 teaspoons cinnamon
  • 1 1/2 cups all-purpose flour (6.8 oz)**
  • 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
  1. Preheat oven to 325. Grease and flour an 8 1/2 by 4 1/2 inch or 9 x 5 inch loaf pan.
  2. Toss the sliced apples, 2 1/2 tablespoons of the sugar, and cinnamon together in a mixing bowl and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Allow cake to cool to lukewarm in the pan, then turn onto a serving plate.
Note: For the flour, I weighed out the equivalent amount of pastry flour, but the recipe calls for all-purpose, so use whatever you prefer.
Bake Time -- I loaded all the batter into an 8x4 inch pan when an 8 1/2 by 4 1/2 or a 9x5 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 9x5 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.
Recipe by Cookie Madness at