Apple Coffee Cake with Citrus Glaze

I love all pastries with apples.  Especially if it doesn’t involve kneading.  Like this Apple Coffee Cake.  Easy and simple to make, yet delicious.

I made this a few years ago.  And it came out really good.  So I thought I’d resurrect the recipe and make it again.

Also, to add some richness on the cake, I’ve decided to drizzle a brown sugar glaze over the cake before serving.

Here’s what you need…

Apples.  5 apples.  I like to use different varieties…

Peel. Core.  Slice and chop the apples… Add lemon juice.

Add brown sugar and cinnamon to the apples.  Mix until thoroughly combined…

In a large bowl, combine flour, granulated sugar, baking powder, and orange zest… Set aside…

… Sorry.  I have no photos for these steps guys…

Using a stand-up mixer (I use Kitchen Aid)… Whisk the eggs and safflower oil until smooth and creamy… Add the orange juice

Remove the whisk and replace with the paddle attachment.

Add the flour mixture. Stir over low speed until flour ingredients are moistened. Turn the speed to medium and blend until smooth and free of lumps.

Cake batter should look like this…

Pour 1/3 of the cake batter evenly into the greased and floured bundt pan…

And then add evenly over the the batter, 1/2 of the chopped apples…

Repeat the process…

And pour the last third of the cake batter over the second and last layer of apples…

Bake cake in a preheated oven for 60 minutes.

Apple Coffee Cake after 60 minutes of baking…

Cool in the pan on a wire cooling rack for 1 hour.

Invert the pan to remove the cake…

At this point… you can now glaze the cake.  If you want.  See Citrus Glaze recipe below…

Glazing is optional…

Serve with or without glaze…

Here’s the recipe:

Apple Coffee Cake with Citrus Glaze

5 cups apples – peeled, cored and chopped (about 5 medium apples)

2 tsps. fresh lemon juice

½ cup firmly packed brown sugar

2 tsps. ground cinnamon

3 cups all purpose unbleached flour

1 ¾ cups granulated sugar

1 TBSP. baking powder

½ tsp. kosher salt

1 TBSP. grated orange zest (about 1 medium orange)

4 extra large eggs – room temperature (see tip below)

1 cup safflower oil or any nut oil

½ cup freshly squeeze orange juice

Preheat oven to 375°F.

Generously grease and flour the bundt or tube pan.

Peel, core and chop apples. Place them in a large bowl. Add the lemon juice and mix. Sprinkle the brown sugar and cinnamon over the apples. Mix until thoroughly combined. Set aside.

In another large mixing bowl… whisk together the flour, granulated sugar, baking powder and grated orange zest. Set aside.

Using the stand up mixer, bowl and whisk attachment, whisk the eggs and safflower oil until smooth and creamy, about 3 minutes. Add the orange juice and continue to whisk for another minute.

Remove the whisk and replace with the paddle attachment.

Add the flour mixture. Stir over low speed until dry ingredients are moistened. Turn the speed to medium and beat mixture for about 2 minutes or until batter is smooth, creamy and free of lumps.  Do not over beat.

Pour 1/3 of the batter, evenly, into the prepared bundt or tube pan.

Discard or drain any liquid that may have accumulated from the apple mixture.

And then, using a slotted spoon, spoon ½ of the chopped apple mixture over the batter.

Pour another third of the batter over the layered chopped apples.

Spoon the last half of the chopped apples over the layered batter, and then evenly pour the last third of the batter over the layered chopped apples.

Bake cake in a preheated oven for 60 minutes.

It is very important that you carefully watch the cake during the first 30 minutes of baking. As soon as the cake turns golden brown, immediately cover the pan, loosely, with aluminum foil. Continue baking until the cake is done or when a bamboo skewer comes out clean when inserted. (Mine got done in 60 minutes.  Yours might differ depending on your oven.

Remove the cake from the oven… and remove the foil.

Cool cake in the pan over a cooling wire rack for at least 1 hour.

Invert the pan to remove the cake unto a cooling wire rack.

Prepare the glaze as directed below.  Pour over glaze over the cake.  Wait until glaze slighlty hardens.  Serve.

Citrus Glaze:

2 cups powdered sugar

2 TBSPs. butter, melted

1 TBSP. freshly squeezed orange juice

1 TBSP. freshly squeezed lemon juice

½ tsp. vanilla extract

In a small saucepan, over low heat, combine all the ingredients.  Mix with a wooden spoon until smooth. Drizzle over Apple Coffee Cake and allow glaze to harden slightly.

Serve warm or at room temperature.

Tess’ Kitchen Secrets:

#1 – In greasing bakings pans, including bundt pans, Baker’s Joy Spray is a convenient spray that contains flour.  Granulated sugar is also a great alternative to flour.

#2 – The Citrus Glaze adds richness to this Apple Coffee Cake.

Enjoy and Happy Cooking!

Tess Harris

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2 thoughts on “Apple Coffee Cake with Citrus Glaze

  1. One of my favorite desserts is apple pie with ice cream but when it comes to apples in cakes I’m not a fan…..but my mom luvs them so I’m passing this one on to her.

    HAPPY EASTER TO YOU & THE FAMILY 🙂

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