This is no glamorous cake. It is a simple and quick coffee cake made with basic ingredients but it deceptively elegant. Do not confuse it's simplicity with a less than fantastic taste. It's warm and delicious and perfect for apple lovers. Serve at tea time and your guests will love you. You can certainly substitute with any stone fruit or berries if you wish. I love how versatile it is!
Ingredients Yields one 9-inch cake Recipe adapted from Martha Stewart Granulated sugar, for pan 1 1/2 cups all-purpose flour (210 g) 2 tsp baking powder 1/2 tsp salt 3/4 stick (6 tbsp or 85 g) unsalted butter, melted 3/4 cup packed light-brown sugar 1/2 cup whole milk (125 ml) 2 large eggs 4 apples (about 1 1/2 pounds), peeled, cored, and sliced into wedges 2 tbsp packed light brown sugar 1/4 tsp ground cinnamon 1/4 stick (2 tbsp or 30 g) unsalted butter, cold, cut into pieces
Procedure Preheat oven to 375 F. Grease a 9-inch springform pan and sprinkle with granulated sugar. (This seems like a small step, but if you are planning on making this, do not skip the sugar in the pan. I can assure you that it will add a wonderful taste and texture to your cake). Mix together the flour, baking powder, and salt in a medium bowl.
Whisk together the melted butter, 3/4 cup brown sugar, milk, and eggs in a large bowl. Whisk the flour mixture into the wet mixture until just incorporated. Do not overmix.
Pour the batter evenly into prepared pan. Place sliced apples over the batter in a decorative pattern and gently press slightly into the batter. Combine the remaining 2 tbsp brown sugar and the cinnamon, and sprinkle over apples. Dot with remaining 2 tbsp cubed butter. Bake until apples are tender and dark gold, and a cake tester inserted into center comes out clean, about 55-60 minutes. Leave to cool in pan 15 minutes. Remove from springform pan to cool completely. Enjoy with a hot cup of tea or coffee as an afternoon treat.
Store in an airtight container for 2 days on the counter or slightly longer in the fridge. To freeze, wrap tightly in aluminum foil and seal in a freezer bag up to two months. Thaw before eating and gently reheat.
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