Apple Cinnamon Coffee Cake - SRC

 

Coffee cake can be tough and dry.  Which might be why it is called coffee cake ... you need something liquid to wash it down.  But not this awesome cake!

This month's assigned blog, courtesy of the Secret Recipe Club, is K&K Test Kitchen.  K&K is a collaboration between daughter Kelsey and mom Kim. Kelsey is an Economist by day. Kim is a hockey wife and mom to two daughters. Together, K&K have provided their readers with a variety of recipes from healthy to indulgent, so there's something for everyone. This recipe definitely leans towards indulgent, but we've all been good lately and deserve a treat, right Dear Reader?

After careful consideration of a few luscious recipes, the one I selected is from Kelsey's grandmother Betty Wright.  What makes this coffee cake so different is (are?) all the apples crammed in.  So many apples, it can't help but be mucho moist and tender.

This is a relatively easy cake to make (if you don't count peeling and slicing said apples).   No mixer. No sifting flour.  No separating eggs.

No need to soften butter either because there is no dairy in your dessert.  No casein in your cake.  No lactose in your last course ...

...  sorry, got carried away with alliteration a little.  So anyway, I baked up a batch and enjoyed a serving very much.   In fact, I was afraid of enjoying the cake too much and never fitting into my jeans again so I took half to work the next day.  My co-workers enjoyed it as well.


Apple Cinnamon Coffee Cake 
Adapted from: K&K Test Kitchen

Solid shortening, for greasing
3 cups unbleached flour, plus a little extra for flouring
3 tsp.  baking powder
2 cups plus 2 Tbl. granulated (white) sugar, divided
1/4 cup orange juice
4 large eggs, lightly beaten
1 cup canola oil
3 large apples, peeled, cored and sliced 1/4-inch thick (Stayman or any tart crisp apple)
2 Tbl. ground cinnamon


Preheat oven to 350F.  Grease and flour a 10-inch tube pan fitted with a removable bottom, being sure to tap out excess flour.  Set pan aside.

Whisk together baking powder, flour and 2 cups of the sugar.  Using a wooden spoon, mix in orange juice, eggs and oil just until combined. Batter will have a very sticky thick consistency.

In a small bowl whisk together cinnamon with the remaining 2 tablespoons of sugar.

In prepared tube pan, layer half of batter, apples and cinnamon-sugar mixture.

Follow with remaining batter, apples and cinnamon-sugar mixture.

Bake for 1 hour or until a toothpick inserted into center of cake comes out clean.

Cake may sink a tad as it cools.  Don't panic ... doesn't affect flavor.

Allow to cool for 15 minutes on cooling rack, then slide table knife around outside of cake.  Carefully remove cake along with pan bottom.  Slide table knife around outside of center tube and around bottom of cake;  carefully remove cake from pan bottom and place on cooling rack.   Allow to cool completely before slicing and serving.

Important note!  Because this post is participating in a blog hop, some of the recipes below might not be kosher. 

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