Spiced Apple Coffee Cake
When fall comes and the apples on our trees ripen, this is one of my absolute favorite coffee cakes to make, it's always a guest favorite. In late August our fresh pears are coming on and we also make it with pears sometimes.
- 1 ¾ C. 9 oz. all-purpose flour
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- 3 tart baking apples peeled and chopped (about 1 lb.)
- 2 Tbs. apple orange, or lemon juice
- 1/3 C. packed brown sugar
- 1 ½ tsp. cardamom
- 1 tsp. cinnamon
- ½ C. unsalted butter at room temperature
- 8 oz. cream cheese at room temperature
- 1 ½ C. granulated sugar
- 1 tsp. vanilla extract
- 2 large eggsGlaze:
- ¾ C. confectioners’ sugar
- 2 Tbs. evaporated milk
- ½ tsp. vanilla extract
For the Coffee Cake:
Preheat oven to 350.
Grease and flour a 9-inch round, spring-form pan.
In a medium bowl, stir together the flour, baking powder, and salt.
In another bowl, toss the apples with the juice.
In a small bowl, stir together the brown sugar, cardamom and cinnamon.
Add to the apples and toss to coat then set aside.
In the bowl of a stand mixer, cream together the butter, cream cheese, sugar, and vanilla until light and fluffy.
Add the eggs, one at a time, beating well after each egg.
Add the dry ingredients in 2 or 3 increments and beat well until smooth.
Gently fold in apples just until evenly distributed. (Do not over-mix.)
Spoon the batter into the prepared pan and spread evenly.
Bake until the top is golden brown, about 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Transfer the pan to a wire rack and let cool for 5 minutes.
For the Glaze:
In a small bowl, whisk together confectioner’s sugar, condensed milk, and vanilla until smooth.
Remove sides of spring-form pan and place the cake on a wire rack set over parchment.
While the cake is still warm, drizzle with the glaze and let cool.