Monday, November 12, 2012

Apple Cinnamon Coffee Cake

As Kelsey was jetting off to the airport on Friday to catch a flight to NYC, she sent off a text "Mom, can you do a post for Monday?" Of course, I answered yes as it gave me a good excuse to bake this weekend.  I have my mother in town visiting so I decided to go with an old family favorite.  This recipe  for the Apple Cinnamon Coffee Cake has been in the family for over 40 years.  It was given to my mom by a friend Carmen Vance.  My mother, Betty loves any excuse to sit down with a good cup of coffee.

Since Arlington is experiencing beautiful fall weather, we headed to the Eastern Market in DC to wander the rows of vendors to find the prefect apples.  I love farmer markets and this one is particular is a dandy!  My favorite stall is a operated by a family out of West Virginia that comes in and has a sign "pay Grandma over ther" and Grandma is sitting on the side collecting the cash and adding everything up by hand!  I only wish Tim, my photographer and husband, had gotten a picture of her.  I found my apples at the next stall as the vendor had a description of the apples with them.  According to the sign, the Stayman apples are prefect for baking as they hold their shape and they have a mildly tart and tangy flavor.  With my bags full of fresh produce and apples in hand, I was ready to head home to bake for the blog after a pleasant stroll through the Eastern Market!

This coffee cake recipe is a dense cake with mild sweetness.  Next time, I will make thinner layers to get more apples and cinnamon thru out it.  It is easy to put together but it takes an hour to cook so be aware of that.  Nice to know that an old favorite recipe still is enjoyable!

Apple Cinnamon Coffee Cake

Recipe from Betty Wright, Kelsey's Grandmother

Cake Batter:

¼ cup of orange juice
4 eggs
1 cup of canola oil
3 tsp. of baking powder
3 cups flour
2 cups white sugar


3 large apples, peeled and sliced ¼ “ thick ( I used Stayman apples)
2 Tbsp. of cinnamon and 2 Tbsp of sugar combined

1. Combine all the ingredients of the cake batter and mix well. This is a very sticky thick consistency.
2. Combine the 2 tbsp. of cinnamon and the 2 tbsp. of sugar for the topping.
3. In a 10” tube pan, layer batter, apples and cinnamon mixture; repeating layers one or time.
4. Bake for 1 hour, making sure it is dry when tested.


  1. farmer's markets are the best, you are making me miss dc! I love this seasonal twist on coffee cake :) a perfect breakfast for the holidays

  2. I can't wait to make this :)

  3. This looks wonderful! I love that the apples are layered throughout!

  4. What temperature should the oven be? And should the tube pan be greased/floured? Thanks!

  5. I think it is supposed to be 350! And yes, make sure you grease the tube pan first (or do whatever you normally would since every pan is different).


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