Talk about a disaster. I wish I took a picture of this cake when it got totally defaced. It would have been a perfect picture to go next to “disaster” in the dictionary.
This cake took me about 2 hours to bake. Yes, 2 HOURS!
I originally thought it would take just about 1 hour, but nooo, you have been warned.
All my talk really should not deter you from this cake, because despite the trouble it gave me, it may be one of the most delicious things I have ever put in my mouth.
Holy apples. I put just about as much apple in here as it could take, which is why I think it took so long for mine to bake, because the apples were so juicy and the moisture was just not letting the batter bake. Granny smiths may be better for this recipe, but I used a mix of gala and honey-crisp and it was prime.
Apple Layer Coffee Cake
(Makes 1 Large tube cake)
4 Tablespoons brown sugar
5 teaspoons ground cinnamon
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
2 1/2 cups white sugar
pinch of salt
3 teaspoons baking powder
1 cup vegetable or canola oil
1/3 cup apple cider
1 Tablespoon vanilla extract
5 small-medium apples, peeled, cored, and sliced thin
- Preheat oven to 325˚ F and grease and flour a large tube pan.
- In a small bowl, with a fork, mix cinnamon and brown sugar until fully combined and set aside.
- In a large bowl, whisk together flours, sugar, salt, and baking powder. Mix in oil, apple cider, and vanilla extract. Add the eggs, beating well after each addition.
- Slice peeled and cored apples and set aside. Spread a third of that batter into the bottom of the prepared tube pan. Arrange a layer of the apples over the spread batter, sprinkle 1/3 of the cinnamon-sugar mixture over apples. Add another layer of the batter of cinnamon-sugar mixture, then another layer of apples and another layer of the cinnamon-sugar mixture. Add the final layer of batter, then sliced apples, then generously sprinkle the cinnamon-sugar over top.
- Bake cake in preheated oven for 90-100 minutes, or until heavy, set, and the batter is baked up. Try sticking a toothpick through to see if batter comes out on the toothpick tester. Because the apples can have quite a bit of moisture, it can be difficult to tell when the cake is done, so it may actually take a lot longer than the given time. Mine took 2 hours to bake up, it all depends on your oven and how juicy your apples are. Let baked cake cool for about 10 minutes in pan on wire rack, then place cake pan on top of a long neck bottle (like a wine bottle) to let cool for about 30 minutes. Slide a knife around the edges of the pan and invert cake onto serving plate. Enjoy! When not eating, cover with plastic wrap.
Random Fact of the Day: The venom of a small scorpion is much more toxic than the venom of a large scorpion.