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.
Ingredients
- 2 cups of apples sliced ⅛ inch thick (about 2-3)
- 1 cup plus 2 ½ tablespoons sugar (200 grams plus 35 grams)
- 2 ½ teaspoons cinnamon
- 1 ½ cups all-purpose flour (190 grams)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- 2 tablespoons orange juice
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat oven to 325. Grease and flour an 8 ½ by 4 ½ inch or 9 x 5 inch loaf pan.
- Toss the sliced apples, 2 ½ 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 ⅓ of cake batter into loaf pan. Layer about ½ 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 ½ by 4 ½ 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 ½ by 4 ½ 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.
Bake Time -- I loaded all the batter into an 8x4 inch pan when an 8 ½ by 4 ½ 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 ½ by 4 ½ 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.
