Jewish Apple Coffee Cake

I checked out The Essential NY Times Cookbook from the library, and while I wasn’t drawn to the sweets in the dessert section, the ones listed under “breakfast” were quite enticing. I literally threw this one together the other night with a few changes, and it was so good that it’s already gone. Even my son who doesn’t like apples and doesn’t usually like cake ate it right up!

Here’s what you need:

3-5 apples, peeled, cored, and cut into 1/8 inch thick chunks (you want four cups of apples) [NY Times said you could also use peaches or plums]

2 cups plus 3 tablespoons sugar

2 teaspoons cinnamon

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1/2 cup neutral oil

1/2 cup sour cream (or Greek yogurt)

3 eggs and 1 extra egg white, lightly beaten

1/4 cup orange juice (one orange will get you there)

1 tablespoon vanilla extract

1 teaspoon almond extract (optional)

1/2 cup almonds or pecans (optional)

Here’s what you do:

1. Toss the apples together with 3 tablespoons of sugar and the cinnamon and set aside.

2. Preheat the oven to 375 degrees and grease a Bundt pan.

3. Sift the flour, remaining 2 cups sugar, baking powder and salt into a bowl. Make a well in the center and add the oil, sour cream, eggs, orange juice, vanilla and almond extract. Mix with a spoon until combined.

4. Spoon one third of the batter into the pan. Wet your spoon and smooth out the first layer. Top with half of the apples, leaving aside any excess moisture. Try your best to keep the apples from touching the sides, but not a big deal if they do a bit. Top with another third of batter, wet the spoon and spread again. Top with the remaining apples and sprinkle the nuts. Then, add the remaining batter, smooth again with a spoon.

5. Bake the cake about 60 to 70 minutes, until a toothpick comes out clean. If you notice the cake getting too brown around 40-50 minutes, cover with foil.

6. Remove from the oven, allow to cook to lukewarm, and then remove from the pan.


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