Apple Coffee Cake
Bake Sale on April 28th to benefit Share Our Strength. Come out and show your support and buy some fabulous baked goods from local San Francisco food bloggers. All the money goes to this wonderful charity! I hope to see you all there.
Apple Coffee Cake
You ever get a little over zealous when buying fruit? Sometimes I buy too many apples and then I realize I better do something with them and quick. Time to use up those apples that no one is eating! I think this recipe would be good with other fruit like blackberries, raspberries or plums, so feel free to play around with it and see what you can come up with! This recipe is adapted from “Moistest apple cake” from Eat Cook Love. If you’re a purest you can leave out the nuts. I like a little crunch in my coffee cake.
“Moistest Apple Cake” (with a name like that- how can you resist?)
1 1/4 Cups sugar
1/2 Cup unsalted butter; room temp
1 tsp. vanilla bean paste
6 oz. cream cheese; room temp
2 Lg. eggs
1 1/2 Cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
3 Cups chopped peeled apples (about 2 large)
1 Large apple peeled, cored and sliced into 1/2 inch slices for top
1. Preheat the oven to 350° F. Spray a 9 inch spring-form pan with cooking spray or line with parchment paper.
2. Reserve 1/4 Cup sugar for later. Cream one Cup sugar with the butter and cream cheese until smooth. Add the vanilla bean paste until well blended. Add eggs one at a time and beat until blended after each egg. Combine flour, baking powder and salt and add to creamed mixture and beat on low until blended.
3. In a small bowl combine 1/4 cup sugar, cinnamon and nutmeg. Take 2 Tbsp. of the sugar/cinnamon mixture and add to the chopped apples and mix to coat. Fold the apple mixture into the batter. Spread the batter into the pan and sprinkle with the remaining sugar/cinnamon mix. You don’t have to use all the sugar cinnamon mixture; use enough to coat the top of the cake nicely. Top the cake with reserved apple slices in a decorative pattern.
4. Bake for 1 hour to 1 hour 15 minutes or until cake pulls away from sides and toothpick inserted comes out clean. If the top gets too brown to quickly; cover loosely with foil.