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.
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.