Apple Pie Coffee Cake

Name: Apple Pie Coffee Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 10 inch cake
Ingredients: 2 large eggs; 1 tablespoon vegetable oil; 1/4 teaspoon pure vanilla extract; 3/4 cup sugar; 1 cup unbleached all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice (may substitute nutmeg); 1/4 teaspoon salt; 2 cups tart apples (firm apples~peeled, cored, and thinly sliced(about 1 1/2 pounds); 1 tablespoon raw sugar (turbinado sugar, for sprinkling on top)

Submitted by Juenessa

"Easy to make, moist, and tastes great!"

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Ready In:: 55mins
Ingredients:: 11
Yields:: 1 10 inch cake

ingredients

2 large eggs
1 tablespoon vegetable oil
¹⁄₄ teaspoon pure vanilla extract
³⁄₄ cup sugar
1 cup unbleached all-purpose flour
2 teaspoons baking powder
¹⁄₂ teaspoon ground cinnamon
¹⁄₄ teaspoon ground allspice (may substitute nutmeg)
¹⁄₄ teaspoon salt
2 cups tart apples (firm apples~peeled, cored, and thinly sliced(about 1 1/2 pounds)
1 tablespoon raw sugar (turbinado sugar, for sprinkling on top)

directions

Preheat the oven to 375 degrees F (350 degrees if using a Pyrex or dark-finish pie plate).
Grease a 10-inch pie plate.
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, and 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.
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 rakc 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 room temperature, cut in wedges from the pie pan.

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RECIPE SUBMITTED BY

Juenessa

212

I am a native Texan and have lived in North Texas all my life. I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!  <a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.  And then there's my little girls, Daisy & Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo. <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ />

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