a delectable side dish of vegetables cooked in one pot with zesty spices!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 9-inch cake |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ cup butter
- 1 cup white sugar
- 2 eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 apples – peeled, cored and thinly sliced
- 2 tablespoons all-purpose flour
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon cold butter
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch springform pan. Sprinkle sugar in the pan to coat. Whisk together 2 cups of flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cloves, and nutmeg in a bowl.
- Beat 1/2 cup butter and 1 cup white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Spread into prepared pan.
- Top the cake with the sliced apples, arranged in an overlapping spiral pattern. In a small bowl, blend 2 tablespoons flour, brown sugar, and 1/2 teaspoon cinnamon, and butter with fork until crumbly. Sprinkle over the apples.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 266 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 265 mg |
| Sugars | 24 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious! Just what a coffee cake should be: slightly sweet, crumbly, and spicy. I added chopped walnuts and cardamom. This baked beautifully in my oven 45 minutes. I replaced the four with a gluten free 1:1 flour blend.
It’s more of a giant spiced cookie with fruit on it. I loved it since I used it in the morning as a breakfast pastry.
The directions can be confusing
where’s the coffee? is it instant powder or brewed? and how much? because I love coffee and that’s what I’m looking for. Happy Holidays!
Little cake and lots of apples. It is a great coffee cake. I followed the directions exactly with no changed. I will be making again.
This is REALLY enjoyable on a cold winter evening…but is great anytime!
I followed recommendations of CoffeeHeaven(review Sept 29, 2013)and flipped the cake after putting the batter on top of melted butter,brown sugar, cinnamon and sliced apples. It looked lovely after it was baked. Also used remaining apples chopped in batter. I further followed recommendations and added 1/2 cup buttermilk. Cake was still very dry. I found the flavour rather bland. Maybe more cinnamon would have helped. If you make this cake, I strongly recommend at least 3/4 cup of milk into the batter. I can’t imagine how dry it would be without the extra liquid. I rated it a 4 to be fair to the submitter. I think it’s not a bad recipe, just not to my taste. Thanks mavijac
The cake tasted ok and the topping was great but the cake was so dry. I brought it to a coffee morning and not many people are it. I think if I ever make it again I will have to add the milk everyone says to. For now I will crumble it and make it a bread pudding or a custard for it. Maybe serve it with ice cream. Almost a waste of my time.
As others suggested, I split the sugar between white and brown. I added about 2/3 cup walnuts. I grated half the apples I put in, but they were looking like applesauce so I decided just to dice the rest. It was delish, but I had a very hard time getting it out of the pan.
I made a few minor changes after reading the reviews. I used Ari’s suggestions for flipping the cake, 2 tbl butter melted and poured into a spring form pan, sprinkle 1/2 c brown sugar and 1 tsp cinnamon over melted butter, place sliced apples in a spiral over cinnamon sugar mixture. I added the remaining apples, chopped small, to the batter (to which I also included 1/2 cup milk). Delicious recipe for early Fall and a great use for all those apples!
I loved this recipe, but it needs 3/4 cup of milk and the batter was still thick. I flipped the recipe and put 3 TBSP of melted butter into a 9×9 pan and sprinkled in 1/3 cup of brown sugar and 1 tsp of cinnamon then place in the sliced apples and place the batter over the top. After it bakes, flip the cake out of the pan so the cake is upside down. I mixed 2 cups of powdered sugar and 2 TBSP of milk and lightly drizzled the cake while still warm with the glaze.
Very delicious! I also had to add milk, because I’m not a big fan of dense cake, and this had cookie dough consistency before adding milk. I also minced the apples and mixed them in instead so I could top the cake with a cinnamon coffee frosting (I love frosting!). Even my picky 6 year old loved it.
wonderful recipe! Very tasty! I had to add about 3/4 cup of milk. Will make again!
The flavor of this is really great, with the perfect balance of spices, but it turned out a bit dry for our taste. Followed the recipe exactly, and next time I will add a touch of milk, sour cream, or buttermilk to moisten up the cake batter. Be warned that when it says “spread” into the pan, it means it. This is a really dense cake batter. Will make again with minor changes.
This is my recipe but changes have been made that make it more tedious than necessary. Simply mix the cake ingredients together until combined. No need for all the extra hassle; this recipe is forgiving. More dense than a coffee cake but just as delicious. Enjoy!