Layered Apple Coffee Cake
Note to self, do not buy apples during the summer.
I am a big apple eater, and I always go crazy around apple season in the fall to buy bags and bags of them. But even during the summer, I am beckoned to buy the shiny, beautiful apples in my local grocery store, despite the steep price.
Then I get home, bite into one and see the inside is rotten. Great... At least I can bake with them.
I was so close to saving this recipe for the fall and apple season is in full swing. But I didn't have anything lined up to post today, and this recipe was ready and waiting in my drafts so I thought "why not?".
Because I am sure I am not the only one who has apples that need using in the summer.
Or maybe I am the only fool buying apples when they are not in season. No wonder they are always brown on the inside..
Lately, whenever I have apples that need using I will either make my apple cinnamon sticky buns when I have a can of Pillsbury cinnamon rolls, or I will make my apple coffee cake. But today, I wanted something new.
Not that it is too much different from a regular coffee cake. But instead of having a streusel topping like my regular coffee cake does, I went with just plain brown sugar. Keeping it simple these days.
It is no wonder I have a newfound oatmeal obsession. Those are about as simple as you can get.
Layered Apple Coffee Cake
Ingredients
Filling
- 2 small apples, peeled and sliced
- ⅓ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 tablespoon cornstarch
- 2 teaspoon water
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
Cake
- ⅓ cup salted butter, softened
- ¾ cup granulated sugar
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup sour cream
Instructions
- In a small saucepan, heat the apples, ⅓ cup white sugar, ¼ teaspoon cinnamon, nutmeg, cornstarch and water on low heat for 5-7 minutes, or until the apples a bit soft. Remove from heat.
- In a small bowl, mix together the brown sugar and ½ teaspoon cinnamon. Set aside.
- Preheat the oven to 350°F. Lightly grease a 9x13 baking pan. Set aside.
- In a medium bowl, cream together the butter and ¾ cup white sugar. until light and fluffy. Add in the applesauce and vanilla. Mix in the eggs one at a time, beating after each addition.
- In a separate bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Slowly add in the dry ingredients and the sour cream, alternating between the two, until fully combined.
- Pour half of the batter into the prepared baking pan. Spread the apples over the batter, and sprinkle ⅔ of the brown sugar mixture on top. Pour the remaining batter on top and sprinkle the remaining brown sugar on top.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the centre comes out clean.
I eat apples all year round, sometimes they are great other times no so great and this is a great way to use those ones up.
Agreed. I am now a little nervous about buying them! At least I can use it up in my baking 🙂