It’s #AppleWeek! This is a multi-blog event, featuring something like 100 amazing apple recipes for your Fall. It’s sponsored by (deep breath) Dreamfarm, Casabella, Rodelle, Flahavan’s Irish Oatmeal, Ranier Fruit, Veggie Wash, and Shop World Kitchen! These companies provided product for myself and the other bloggers to use for #AppleWeek. All opinions are my own.
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Apple Coffee Cake
This apple coffee cake went through a couple of iterations. My mother-in-law has a special apple cake recipe with a strong family connection, which she happily gave to me. It’s an old-fashioned recipe by someone called Mildred, printed on a paper pamphlet from an orchard in Virginia where Robby went as a kid to pick pounds and pounds of autumn apples. The recipe is extremely classic and the memories even better.
The problem is that it didn’t work. Or rather, I figured out how to make the recipe work, but I finally had to admit that I didn’t like it. It tasted like it needed more sugar, even though it didn’t really, and it was oil-based, which made it extremely dense. I baked it at least three times trying to get it right. The last time, I optimistically tried to save it by adding coffee cake topping. Upon tasting that one, my friends suggested I abandon the original recipe and just make…coffee cake.
That is what I did. This is a very quick, easy recipe that requires one apple, a handful of ingredients, and only 30 minutes’ baking time. It is beautiful served hot for brunch, alongside equally hot coffee, for a classic and classy brunch dish.
It’s even better if you can keep some for leftovers. We sliced generously and wrapped the pieces for a takeaway breakfast. After sitting overnight, the apples soften and give up a little of their juice, creating the impression of coffee cake studded with apple pie filling. YES PLEASE.
I got to use this cute sample of Veggie Wash! My apples were organic, so I didn’t have to worry about pesticide residues, but all produce has bits of dirt and wax and stuff. Veggie Wash uses citrus-based ingredients to get all of that stuff off.
Ranier Fruit overnighted these beautiful organic honeycrisp apples all the way from Washington! I discovered honeycrisps a few years ago and fell in love. They’re crisp like fuji apples, but even sweeter–exactly what I love in an apple. Green sour apples are common in sweet baking, but I find that using a sweet apple added another layer of flavor. And since they are firm to start with, they remain toothsome after baking.
Recipe slightly adapted from Gale Gand and Elsie Grossman via Food Network.
1 1/2 cups flour (180 grams)
2 1/4 teaspoons baking powder (9 grams)
1/2 cup sugar (99 grams)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup milk
1/4 cup vegetable shortening, melted
1 1/2 cups peeled chopped apple (about 1 medium apple)
1/2 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
2 tablespoons butter, melted
Preheat oven to 400F. Grease an 8x8" pan.
In a small bowl, combine topping ingredients; set aside.
Whisk dry ingredients together; set aside.
Beat egg; mix with milk and melted shortening.
Mix together dry ingredients, wet, and apples. Spoon into pan and gently smooth top.
Sprinkle topping evenly over cake. Bake for 25-30 minutes, or until a toothpick comes out clean.