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Apple Pie Coffee Cake

Source of Recipe


From "Bread for Breakfast" by Beth Hensperger



List of Ingredients



• 2 large eggs
  
• 1 Tbsp vegetable oil
  
• ¼ tsp pure vanilla extract
  
• ¾ cup sugar
  
• 1 cup unbleached all-purpose white flour
  
• 2 tsp baking powder
  
• ½ tsp ground cinnamon
  
• ¼ tsp ground allspice or nutmeg
  
• ¼ tsp salt
  
• 2 cups peeled, cored, and thinly sliced firm tart apples (about 1½ pounds)
  
• 1 Tbsp turbinado (raw) sugar, for sprinkling on top
  






Instructions



1. Preheat the oven to 375° F (350° if using a Pyrex or dark-finish pieplate). Grease a 10-inch pie plate.
   
   
2. In a medium bowl, combine the eggs, oil, vanilla and sugar, beating with a wooden spoon until thick, about 1 minute. Add the flour, baking powder, cinnamon, allspice or nutmeg, and salt. Beat vigorously until the batter has a crumbly consistency, about 1 minute. Fold in the apples and mix until the apples are evenly coated and the batter becomes moist and smooth. There will be lots of apples, held together by a relatively stiff batter.
   
   
3. Scrape the batter into the prepared pan and smooth into an even layer with a metal spatula. Sprinkle the top evenly with the sugar. Bake on the center rack of the oven 30 to 35 minutes, until the center is firm when gently pressed. A cake tester inserted into the center should come out clean, the top and bottom of the cake should be deep brown, and the apples should be tender when pierced with a knife. Remove from the oven and cool at least 1 hour in the pan on a folded tea towel. Serve warm or at room temperature, cut in wedges from the pie pan.
   
   Makes one 10-inch coffee cake.