About 16 years ago, my assistant manager gave me her recipe for a coffee cake she created years before at home. She gave it to me because I told her how much I love a good apple cake during one of our tea times. I can see why she gave this to me. It’s been years since I last made it but I recall really liking the taste of it a lot.
Well, she died in December, and I have been thinking about this recipe ever since. I have felt bad for not making it more often since she gave it to me. I need to rectify that in her honour.
My only qualm about making this every weekend is the volume size. It’s a full Bundt cake pan size. Over the years I have cut this recipe in half, and then cut it in half again. The husband doesn’t really like coffee cakes, but if I make a mini one as a dessert, he won’t say no to a portion of it. Here is the full size version she gave me:
Mary-Lou’s Apple Coffee Cake:
3 LG Apples (of choice), thin half slices (for the best presentation)
1 C Butter
3 Tea Ground Cinnamon
3 Tea Brown Sugar
Sautee the apple slices around in the butter, sugar, cinnamon. Cool down completely.
3 C AP Flour
2 C Sugar
1 Tbsp Baking Powder
2 Tea Salt
2 Tea Baking Soda
Whisk dry ingredients together, and then combine wet ingredients with a hand mixer. Combine wet and dry by hand.
1 C Sour Milk (or Buttermilk if you have it)
1/2 C Cream Cheese, softened
1/2 C Sour Cream, almost room temp
3 Eggs, room temp
1 Tbsp Vanilla Extract
Grease a Bundt cake pan (or any other large baking dish or pan). Pour half of the batter into the pan and top with more than half or the apple slice mixture. Top with the second half of the batter and arrange the last of the apple slices up on top.
Bake at 350*F for 60 mins. Check batter with a cake tester. Bake another ten mins if needed to get the cake tester to come out clean.
Cool on the counter about 15 mins before placing a wire rack over the top and using oven mitts to turn over so the cake can fall out of the pan. Cool cake completely before dusting with icing sugar or glazing the top if desired.
I don’t have a picture of the cake because, as mentioned, I haven’t made this cake in awhile. I will have to make the scaled down mini version of it this weekend.