Remember apple sharlotka? That beautiful cake that can be fixed at the spur of a moment and make any guest happy? Here’s another guest-at-the-door kind of cake, also made with apples. Easy apple coffee cake.
How easy? The cake batter takes a few minutes to put together, the apples are cored and sliced, arranged on top of the batter within a few minutes more, then the apples are sprinkled with cinnamon-infused walnuts within seconds. That’s it. Off goes the cake in the oven and comes out oozing inviting aromas. Two of my friends sampled the cake the day I baked it and immediately asked for the recipe. Here it is, for all of you, my friends. Try it. Totally worth it.
It goes great with a cup of coffee (of course, it is a coffee cake!) and a cup of steaming hot tea.
Easy Apple Coffee Cake
Adapted from Sunset Breads
The original recipe called for Golden Delicious apples, but I used Granny Smith since this was the only kind I had in my fridge at that time. But you can go ahead and use Golden Delicious or any other hard-flesh apple. I reduced the amount of brown sugar (1/2 cup instead of 1 cup), butter (1/4 cup instead of 1/3 cup) and cinnamon (1/2 teaspoon instead of 1 teaspoon) that go on top of the cake. I am glad I made these adjustments – the top was moist, sweet, and spiced just enough. Also, I completely forgot to peel my apples although the recipe asked to do so, but nothing bad happened. The flavor was still there, plus we got those extra vitamins hidden in the apple peel.
Makes about 10 servings
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, lightly beaten
1 cup milk
2 tablespoons olive oil
2 large Granny Smith apples, peeled, cored, and thinly sliced
1/2 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted and cooled
1/2 cup chopped walnuts
Mix the flour, granulated sugar, baking powder, and salt in a large bowl. Add the egg, milk, and oil; stir until well moistened. Spoon the batter into a greased and floured 9-by 13-inch (23-by-33-cm) baking pan (I used Pyrex), evenly smoothing the top. Arrange the apple slices in rows lengthways over the batter.
In a small bowl, mix the brown sugar, cinnamon, and butter. Crumble the mixture over the apples. Sprinkle with the nuts.
Preheat the oven to 350ºF (175ºC).
Bake the cake until it begins to pull away from the sides of pan, about 45 minutes. Let cool in the pan on a rack for 10 minutes. Serve warm or at room temperature. Once it has cooled off, you can cover the cake with plastic wrap and store at room temperature for up to 2 days.