apple coffee cake
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5 from 1 vote

Apple Coffee Cake

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.
Course: Dessert
Cuisine: American
Author: Cookie Madness

Ingredients

  • 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

Instructions

  • 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.

Notes

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.