It is officially Fall! So that means it’s all about the apples! The smell of apples and cinnamon baking is the ultimate aroma of fall. It will bring everyone running to the kitchen for a slice of that heavenly smell. There are so many baked goods that you can incorporate apples into, but today it is Apple Coffee cake. Coffee cake with those slices of apples peaking through that lovely maple glaze, like a cake apple sandwich!
It is perfect for breakfast or dressed up with a maple glaze for a homey dessert. You can use what ever type of apple you have on hand, but you want one that will keep it’s form when baked. I had 2 Ginger Gold apples left from my farmer’s market haul, so that is what I used. They are definitely a beautiful apple to bake with. Sliced nice and thin with all of that cinnamon mixed in, just delicious!
This coffee cake is nice and moist with the addition of yogurt in the batter. I used plain yogurt, but you could also use vanilla, which would enhance the vanilla flavour of the cake. There is no mixer required so you could mix this together on a weekend morning and surprise your family with a sweet apple breakfast!
So embrace the season and enjoy your apples!
- 1 cup sour cream
- ⅔ cup canola oil
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup white sugar
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ tsp salt
- 2 apples, peeled, cored and sliced thinly
- 1 tablespoon ground cinnamon
- ¼ cup white sugar
- Glaze:
- 1 cup icing sugar
- 1 tbsp milk
- 1 tsp maple extract
- Preheat oven to 350 degrees F. Butter and flour a 10 inch bundt pan.
- In a medium sized bowl add the yogurt, oil, vanilla and eggs. Beat well and set aside. In a large bowl whisk together the flour,sugar, baking soda,baking powder and salt. Add the liquid ingredients to the dry and mix with a wooden spoon until just blended.
- Mix the remaining ¼ cup of white sugar with the cinnamon and toss with the sliced apples.
- Pour half of the batter into the prepared pan. Place the sliced apples on top of the batter in an even layer, pressing down into the batter. Cover with remaining cake batter.
- Bake for 45-50 minutes until golden brown on top.
- Place pan on cooling rack and allow cake to cool for at least 30 minutes before inverting and removing from pan.
- Once cake is cool, mix together the glaze and pour over cake.
You mentioned yogurt, but your recipe ingredients has sour cream. Which is it?
I have a tendency to use which ever I have in the fridge! If you use sour cream best to use full-fat, if you use yogurt- then plain full-fat works best.