This Coffee Cake is unlike any other you’ve had: diced apples combined within the cake batter to deliver a moist, dense cake and a vanilla bean glaze covering the top ensures for that extra sweetness.
By Marnely Rodriguez
Anyone else ready for fall? The crisp mornings, the apple picking and the drinking hot chocolate in front of a fireplace; it’s what fall is all about, right? Make this cake and tell Mother Nature to speed up, take the heat away and bring in the cooler weather!
This Coffee Cake is unlike any other you’ve had: diced apples combined within the cake batter to deliver a moist, dense cake and a vanilla bean glaze covering the top ensures for that extra sweetness. Not a classic coffee cake with streusel on top, but the thin outer layer of this cake has a crispy texture that balances out the dense, but soft crumb.
Apple Ring Coffee Cake
Recipe from The Broadmoor Bakery, Colorado Springs
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup chopped walnuts
1 1/2 cups sugar
1 cup vegetable oil
2 tsp vanilla extract
2 medium tart apples, peeled, cored and chopped
1/2 cup apple juice
Vanilla Bean Glaze
1 cup powdered sugar
1/2 tsp ground vanilla powder
3 tablespoons cold milk
- Preheat oven to 350F and grease a 10″ pan.
- Sift flour, baking soda, salt, and cinnamon together and stir in walnuts; set aside.
- Combine sugar, oil, eggs, and vanilla. Stir in flour mixture and apple juice.
- Pour half of the batter into pan, add half the apples (reserve the rest for decorating) and top off with the rest of the batter.
- Bake for approximately one hour, until golden brown.
- To make glaze, whisk powdered sugar, vanilla powder and milk together. If you’d like a thinner glaze, add more milk; if you’d like a thicker glaze, add less milk!
- Decorate with fresh apple cubes tossed in cinnamon and serve with hot apple cider!
Read the entire story of my overnight baking shifts in Colorado over at Cooking with Books.
Marnely Rodriguez-Murray is the author of the food blog Cooking with Books. A graduate of The Culinary Institute of America, she has worked as an Overnight Bread Baker in Colorado, a Chocolate Maker in Virginia as well as a Pastry Cook on the whimsical island of Martha’s Vineyard, just to name a few. She currently resides on Martha's Vineyard with her chef-husband, where they are both on an endless search for Caribbean flavors, new culinary trends and gastronomic inspiration.