I have been working on this apple coffee cake for a bit now, this is my third try and I finally got it right.  It is a good thing that I had a lot of apples from the Apple Festival, LOL!

The first recipe didn’t get cooked all the way through, even though I baked the sucker for over an hour and a half. I had to cut it apart to finish it off in the oven.  DH ate it anyway (it had cinnamon in it), and said it tasted OK, but this just wasn’t the right way to make it.

Back to the drawing board yet again, I cut the recipe down from the huge tube pan to a smaller square baking pan.  Actually, this worked out better as it is a smaller cake, better for breakfast for two, with a bit left over for the next day.

That is, if you can stay out of it as it comes out of the oven!!  It would be wonderful served warm, with the crunchy crust as a dessert, maybe with a bit of ice cream or vanilla pudding, or with a warm caramel sauce drizzled over the top.

Start by peeling and coring some apples.  I used 4-5 smaller Honey Crisp apples.

Then coarsely chop, until you have about 2 cups, or a bit more.

Gather a few more ingredients.

Preheat oven to 350˚. Mix flour, baking soda, baking powder, salt and cinnamon in a bowl and set aside.

Beat eggs and oil until thick and smooth. Add brown sugar and beat well.

Add 1/2 of dry mixture and stir in, then add the remaining dry mixture and stir until combined.

Add apples and stir until well mixed.

The batter will be thick, but the water in the apples will loosen it up.

Spray an 8×8 baking pan with cooking spray, then spread evenly in the pan.

Bake 55-60 minutes, until cake springs back in center. Don’t over-bake.

Set pan on a rack, cool 5 minutes.

Invert cake onto rack, then invert again right side up onto a plate.

Allow to cool. Wonderful served warm right off that plate. Refrigerate cake until ready to serve the next day.  The top and edges have a delicately crunchy texture, with a soft center and sweet apple chunks.

Caramel Apple Coffee Cake

2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 tsp cinnamon
2 eggs
3/4 cup oil
1 cup brown sugar
2 cups chopped apples, honey crisp or gala are best for this recipe

Preheat oven to 350˚.  Spray an 8×8 baking dish with cooking spray and set aside. Mix flour, baking soda, baking powder, salt and cinnamon in a bowl and set aside. Beat eggs and oil until thick and smooth. Add brown sugar and beat well. Add 1/2 of dry mixture and stir in, add remaining dry mixture and stir until combined. Add apples and stir until well mixed. Pour into an 8×8 baking pan and spread evenly in the pan. Bake 55-60 minutes, until cake springs back in center. Don’t over-bake. Set pan on a rack, cool 5 minutes. Invert cake onto rack, then invert again onto a plate. Allow to cool. Wonderful served warm right off that plate. Refrigerate cake until ready to serve.

Yum!!  Try to leave some for breakfast!  I still have apples left, so look for another apple recipe soon.