Apple Cake

Like I've said before, I am really loving this fall season and find myself craving fall flavors. I dream of all things pumpkin and apple flavored and I would love it if my home smelled like cinnamon sugar baking. I came across this Apple Coffee Cake recipe recently and jumped on the chance to make it. I, however, left out the caramel sauce because I wanted something less sweet and truer to that apple flavor I was wanting. The cake itself was light but packed a flavorful punch thanks in part to the ginger and tart apples. Upon eating it, Alex first asked if I put ginger in the cake so a little goes a long way with this cake.

 

In general, this is a pretty cake to look at and a delicious one to snack on. I don't think the cake even lasted a day in our house.

Apple Coffee Cake
Source: The Baker Chick

1/4 cup melted butter

1/2 cup sugar
1/3 cup packed brown sugar
2 large eggs

1 tsp. vanilla
1 3/4 cup all-purpose flour, or some all-purpose, some whole wheat

2 tsp. cinnamon

1 tsp. ground ginger

1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sour cream or plain yogurt
2-3 apples, unpeeled and sliced


Preheat oven to 350F. Spray a 10″ tube pan with nonstick spray.

In a large bowl, whisk together the butter and sugars until sandy. Mix in the eggs and vanilla until combined.

In a smaller bowl, whisk together the flour, cinnamon, ginger, baking powder, baking soda and salt. Add about a third to the butter mixture and whisk together just until blended. (as the batter gets thicker you may need to change to a wooden spoon.) Add half the sour cream, another third of the dry ingredients, the rest of the sour cream, and the rest of the dry ingredients, stirring by hand just until combined.

Arrange a layer of sliced apples onto the bottom of the pan. Scrape the batter into the pan on top of the apples. Add the rest of the apples onto the surface of the batter, arranging them however you like – they will shrink as they cook, so feel free to place them tightly together.