When Abby Dodge put the word out on twitter that this month’s #baketogether
would be a coffee cake, I knew mine would have apples in it. My dad had been hinting the last few times he came to visit that he would love another apple pie.
When he phoned yesterday to say he was coming by for a visit, I needed to bake something quick with apples. Not having any apples on hand to make him a pie, I decided it would be perfect to make him this simple and easy coffee cake.
The Lucky Leaf
company was kind enough to send me a box of their premium pie fillings to try. I honestly never buy pie fillings. I prefer peeling and slicing my own apples. I was looking forward to giving their apple pie filling a try for this cake. The apples were juicy and what I love the most, without any high fructose corn syrup.
While I was photographing the “how-to” part of the cake, Luca decided to photograph his Ice-Age characters. Not easy getting my camera back from him after he set up this scene.
My dad arrived just as I took the cake out of the oven. His eyes lit up when he saw all the gorgeous apples peaking through on the top. He didn’t understand why I was taking so many photos. It was futile trying to explain my blog and how you have to try to get the right shot. He just wanted that first piece of cake to arrive a little quicker.
My next door neighbor Oceanna needed to make an apple dessert for her 8th grade French class in school the next day. She wanted to make an apple tarte tatin. I taught her how to make this delicious cake and we made 2: one for her class and one for home. She exclaimed, “It’s the best apple cake. Ever!” It rocked! Really. Truly. Cannot wait to make another one.
Be sure to link your R’ock-tober #baketogether ~ Classic Spiced Sour Cream Coffee Cake YOUR way with the darling Abby Dodge.
Apple Pie Coffee Cake
Makes 1 Cake
adapted by Vegan Yum Yum
2 1/2 Cups Flour
1 Cup Granulated Sugar
1 tsp Baking Powder
3/4 tsp Salt
1/2 tsp Cinnamon
2/3 Cup Canola Oil,
2/3 Cup rice milk (or regular milk) + 2 tsp Apple Cider Vinegar (or lemon juice)
2 Tbs Cornstarch mixed with 1/2 Cup Water
2 tsp Vanilla Extract
1 20 to 25 oz Jar Apple Pie Filling (I used Lucky Leaf)
2 Tbs Sugar mixed with 2 tsp Cinnamon, for topping.
Preheat oven to 350º F.
In a small bowl, add the milk and vinegar and give it a whirl. Let sit a minute. In a large bowl, combine all the dry ingredients of the cake and whisk together. In a medium sized bowl, mix together the oil, milk, water/cornstarch mixture, and vanilla. Mix well. Incorporate the wet ingredients to the dry ingredients, scraping the sides of the bowl with your spatula.
Spread 1/2 of the batter in the bottom of a 9×11″ greased baking dish. (I used an 8 inch cast iron skillet)
Spoon on the apple pie filling evenly over the top.
Spoon the rest of the batter over the top in clumps, leaving some of the apple filling showing through.
Sprinkle with cinnamon sugar mixture.
Bake for about 60-80 minutes, or until a tester comes out clean. Check the cake after 45 minutes. Cover with foil for the last portion of baking to prevent over-browning. Remove cake from oven and good luck letting it cool before serving. The cinnamon sugar smell will have you hypnotized with desire before it cools.
Happy Monday! Thanks for your support and comments.:) Y’all rock!