Fresh Apple Coffee Cake

I always love something you can make the night before and have for breakfast the next morning, or just grab a chunk for a quick snack. This works perfectly, plus the onset of fall just makes me want to bake lots of stuff with apples and pumpkin (by the way I am going to make Cream Sherry-Pumpkin Bread again, without the cream sherry this time. I thought I would substitute pineapple juice, I'll let you know how it turns out)
Back to this recipe, very delicious! My family loved it as well. The only thing I would do differently is cook it for less time, or maybe on a lower temperature. It was a little dry. Otherwise I would give it five stars. I'll give it four for now and try it again later!





Grease and flour a 10 inch tube pan, Bundt pan, or kugelhof mold. Preheat the oven to 375 F.


First: Combine 4 cups chopped apples (4-5 medium apples) I used granny smith, 1/3 cup packed brown sugar and 1 1/2 tablespoons ground cinnamon (It does seem like a lot of cinnamon, but it works!)

Next: In a medium bowl combine 3 cups unbleached all purpose flour, 1 3/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 a teaspoon of salt, and grated zest of one orange.

In a large bowl beat the following until thick and creamy (about two minutes): 4 large eggs, 1 cup vegetable oil.

Add the dry ingredients to the wet along with 1/2 a cup fresh or frozen orange juice.


Spoon 1/3 of the batter into the pan, cover with half the apples, and cover with another 1/3 of batter. Use a spatula to smooth the batter over the apples to cover completely. Repeat with the remaining apples and batter, ending with a smooth layer of batter. (If any of the apples get outside the batter it's hard to get the cake out of the pan, so be very careful!)

Place the pan on the center rack of the oven and bake 60 minutes. Then cover loosely with a piece of aluminum foil and bake 15 minutes more. Or until cake tester inserted in the center comes out clean (toothpick also works). Cool on a rack for an hour, invert onto a rack to cool completely before serving.

Note:
I only baked mine 60 minutes and it was a little overdone. I suggest doing one of the following: Check after it's been baking only 50 minutes to see if it's done. If it's not even close ( you know, really jiggly on top) then bake another ten minutes, check and then if needed follow the authors instructions for the final fifteen minutes. OR
Bake the full time, on 325 F instead of 375 F.

Enjoy!! (If you want, make a light glaze for it with some powdered sugar, butter and milk)

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