This post was originally published on November 8, 2003, and I am updating it today with the video recipe from my new YoutTube Channel – AZCookbook with Feride. Please SUBSCRIBE to it and share it with your friends.
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Remember Apple Sharlotka? A beautiful cake that can be fixed on the spur of the moment and make any guest (and host) happy? Here’s another guest-at-the-door type of cake, also made with apples. Easy Apple Coffee Cake. How easy? Super 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 slices are sprinkled with cinnamon-infused crumble and crunchy walnuts within seconds. That’s it. Off it goes in the oven and comes out oozing delicious aromas.
This Apple Coffee Cake goes well with a cup of coffee (of course, it is a coffee cake!) or steaming hot tea. And while it is still warm, put a dollop of creamy vanilla ice cream on top – you are going to love it!
WATCH HOW TO MAKE EASY APPLE COFFEE CAKE:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg, lightly beaten
- 1 cup milk
- 2 tablespoons olive oil
- 1 large Granny Smith apple, cored and thinly sliced
- 1 large red apple of any kind, cored and thinly sliced
- ½ cup firmly packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, melted and cooled
- ½ cup chopped walnuts
- Preheat the oven to 350ºF (175ºC).
- Mix the flour, granulated sugar, baking powder, and salt in a large mixing bowl. Add the egg, milk, and oil, and stir until blended. No need for beating vigorously.
- Spoon the batter into a greased and floured 9-by 13-inch (23-by-33-cm) baking pan (I use a Pyrex dish), evenly smoothing the top.
- Arrange the apple slices in several rows over the batter, alternating red and green apples, and making sure they overlap.
- In a small bowl, mix the brown sugar, cinnamon, and butter. Crumble the mixture over the apples. Sprinkle all over with the walnuts.
- Bake the cake until the bottom layer is spongy and it begins to pull away from the sides of the pan, about 45 minutes. Let cool in the pan on a cooling rack for 10 minutes.
- Serve warm (great with ice cream on top) 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.
Wow, totally making this today!
Looks amazing!
Looks yummy! I will try it.
Great! My husband is Azeri and he loves his desserts and this cake is on his top list! I love making it!
Enjoy, Lisa!:)
Delicious! Made at least 6 times in the past year, and again today! Sooo good!
Wow! 6 times! This made me happy! Thank you, Thomas.