Apple Coffee Pie that’s quick, easy, and delicious! Perfect for a Sunday brunch or for morning coffee.
BE PICTURED IN; CHARACTERIZED IN:
When I was growing up, my dad would bake us a giant apple coffee pie almost every Sunday morning after church. We’d watch hungrily as he poured the batter into the Pyrex baking pan, placed apple slices in it, and sprinkled it with sprinkles.
A few years ago I found a recipe for a similar coffee pie (can’t find it anymore) in the Boston Globe, one they had listed as apple pie for the Jewish Holidays and posted here.
However, the Globe recipe made a much thinner cake than the one I’ve loved since childhood, and several people have had more success with this one over the years by doubling the batter.
I agree, so I adjusted the dough amounts. I also reduced the sugar significantly from the original and topped the cake with a crumble topping made from brown sugar, flour, and butter.
To update: By the way, since some of you have asked, this type of cake is traditionally referred to as a “coffee cake,” which is a simple single-layer cake, often topped with sprinkles, eaten with your morning coffee. There’s no coffee in there. Don’t ask me why, that’s the way it is! Sort of like tea sandwiches that you would serve with afternoon tea, but you wouldn’t expect to find tea in the sandwich.
For more information on which apple varieties are best for baking, check out our guide to apples.
Apple Coffee Cake
ingredients
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2 cups (280G) all purpose flour
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2 teaspoon baking powder
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1 teaspoon Salt
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1/4 Cup (50 g) white granulated sugar plus 2 tablespoon sugar
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1 teaspoon Cinammon
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10 tablespoons (140G) unsalted butterroom temperature
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2 eggsbeaten
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1 cup (235ml) whole milk
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1 Middle cake green applecored, peeled, and sliced into 1/4-inch thick slices
Streusel topping:
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4 tablespoon Brown sugar
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4 tablespoon flour
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1/4 teaspoon Cinammon
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1 tablespoon buttercut into small cubes
method
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Preheat the oven, prepare the cake tin:
Preheat the oven to 190°C. Grease a 9 inch cake pan (can use a springform or square baking pan)
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Whisk flour, baking powder, salt:
In a medium bowl, whisk together the flour, baking powder, and salt.
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Making Cinnamon Sugar:
In a separate small bowl, mix 2 tbsp sugar with the cinnamon, set aside.
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Beat butter and sugar, add eggs, add flour mixture and milk:
Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the eggs until mixed. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.
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Fill the dough into a casserole dish, cover with apple slices, cinnamon sugar:
Pour half of the batter into the bottom of the casserole dish. Place the apple slices on top of the dough, just covering the dough (you may need to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture. Spread the remaining batter over the apples.
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Top with sprinkles:
In a small bowl, mix together the brown sugar, flour, and cinnamon for the crumble. Scatter over the cake and brush with butter.
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Bake:
Bake the cake at 375°F (190°C) for 30-35 minutes or until golden brown and a tester inserted in the center comes out clean.
| nutritional information (per serving) | |
|---|---|
| 516 | calories |
| 24g | Fat |
| 66g | carbohydrates |
| 9g | protein |
