So remember when I went to the Apple Orchard a few weeks ago? Well if you don’t remember you can read about it here. You also may remember I promised to bake something delicious with all the apples I gathered before leaving Maine. Here I am a week before heading back to New York- and I can’t wait to share my picked-right-from-the-trees-apple creation with you.
I’ve mentioned in my previous posts I’m here in Maine for a month while I perform in a show. Since the kitchen I have access to isn’t my well-stocked itty-bitty NYC one, my baking endeavors have been limited. This cake and any other treats I’ve made since being here don’t require an electric mixer as I don’t have access to one! At first I was so bummed I didn’t pack my hand mixer, but it has actually forced me to find recipes that are easy enough to make without too much stuff! And- since over-mixing is the death of all baked goods. I think this came out even better since it was all done by hand.
This coffee cake was a huge hit in the “Actor house.” (Did I mention I am currently living with 5 dudes?) They are the perfect audience for any baked good I could whip up because they eat it all right away and make me feel like I am Betty Crocker. This cake was no exception. Isn’t it funny how nothing brings people to the kitchen faster then the smell of something cinnamon-y in the oven?
This recipe is simple and delicious. I used 3 large apples I picked from the orchard, baked them into a light and fluffy cake, and topped it with some homemade caramel sauce. It was sweet and rich enough to be eaten for dessert, but with coffee and some fruit I think it would be a perfect in the morning.
PS- Taking the pictures of this cake in a house with TONS of natural light made me realize I need to find better sources of it when I get back to NYC. It makes such a difference in these pics huh? So nice to not have to search for the one area that gets well lit…
- 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?
- 3/4 cup caramel sauce (you can use the recipe I posted here but omit the sea salt)
- 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.
- Drizzle with 1/4 cup of the caramel sauce.
- Bake for 45 minutes, until the cake is springy to the touch.
- Let cool in pan for 5-10 minutes and then on a cooling rack. When ready to serve, drizzle the remaining 1/2 cup of caramel sauce over the top of the cake- or over each individual slice.
Adapted from: Dinner with Julie