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Apple Pie Coffee Cake

Saturday, November 5, 2016 21:18
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I just spent most of the day trying to do a video that I could post online of this lovely breakfast cake.  All the steps along the way, etc.  It took me hours and hours, but I can’t get it to load up and I am exhausted from trying.  I don’t know how these youngsters do it, I really don’t!  Never mind we can at least enjoy the fruits of my labours in this delicious breakfast cake.  Apple Pie Coffee Cake!

It is a simple cake, easy and quick to make, which is why I chose it to do a video of.     And it is a real family pleaser.   There is nothing fancy here, but it is Todd’s favourite breakast cake. 
The batter is simple . . .  flour, eggs, spices, sugar, a bit of oil and vanilla  . . .  
It is roughly half batter and half apples.   So . . .  stogged full of lovely tart Granny Smiths.  That’s what I like to use.  They hold their shape well and have a nice flavour.
There is a bit of crunch on top which comes from a final sprinkle of demerara (turbinado) sugar just prior to baking . . .  and I like to dress it up a bit when it comes out of the oven with a light dusting of confectioners sugar  . . .  
The warm baking spicewhich are used  fill the house with a delectable aroma . . .  cinnamon, allspice, nutmeg, cardamom . . . home sweet home . . . 
We enjoy it with a nice hot cup of herbal tea, or sometimes a white hot chocolate goes nicely.  Todd likes his with lashings of cream drizzled over top.  I wish I could afford the calories myself! 
*Apple Pie Coffee Cake*

Makes one cake


This is a very old recipe and is perfect for holidays, brunches, weekends, etc.  It’s simple, easy and one of Todd’s favourite breakfast cakes.  He likes it with a bit of cream.  serve warm or at room temperature. 

2 large free range eggs

1 TBS vegetable oil

1/5 tsp pure vanilla extract

150g sugar (3/4 cup)

140g plain flour (1 cup)

2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp each ground allspice, nutmeg and cardamom

1/4 tsp salt

1 1/2 pounds peeled, cored and thinly sliced tart apples (about 2 ups)

(I like to use Granny Smiths)

1 TBS Demerara Sugar (Turbinado)  


Preheat the oven to 190*C/375*C/ gas mark 5.  If you are using a glass or dark coloured pie plate decrease the temperature to 10*C/350*F/ gas mark 4.  Butter a 10-inch pie plate.  Set aside. 

Whisk together the eggs, oil, vanilla and sugar.  Beat with a wooden spoon until thick, about 1 minute.  Whisk together the flour, baking powder, cinnamon, appslice, nutmeg, cardamom and salt.  Add to the egg mixture and beat vigorously to combine.  Fold in the apples, mixing until the apples are coated and the batter becomes moist and smooth.   There should be a lot of apples which are held together with a bit of batter. 


Scrape into the prepared pie dish and levl the top.   Sprinkle the demerara sugar evenly over top.  Bake in the centre of the oven for 30 to 35 minutes.  The bottom should be a deep golden brown and the apples should be tender when pierced with a fork.  Allow to cool for at least an hour in the pan on top of a folded tea towel or pot holder.  Serve warm or at room temperature  Cut into wedges to serve.

Have a great Sunday!  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen


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