Apple Coffee Cake

By Leite's Culinaria

Ingredients

3 medium apples (Golden Delicious, Gala, Braeburn, Empire, or a mix), peeled, cored, and finely chopped (3 to 4 cups)
Juice of 1/2 lemon (1 to 2 tablespoons)
1 teaspoon plus 1 tablespoon ground cinnamon
2 cups granulated sugar
1 cup (8 oz) unsalted butter, softened, plus more for the pan
4 large eggs
1 cup sour cream
1 tablespoon vanilla extract
2 1/2 cups all purpose flour, plus more for the pan
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup firmly packed brown sugar
1 cup chopped pecans
2 teaspoons cornstarch
1/2 cup apple juice or cider
1/2 cup frozen apple juice concentrate, thawed
1/2 teaspoon ground cinnamon
1/4 cup confectioners' sugar (optional)

Prep Time30mins
Cook Time90mins
Servings12

Instructions

Make the apple coffee cake

Preheat the oven to 350°F (177°C).

Generously butter and flour a 12-cup (10-inch 25-cm) Bundt pan--this is a big cake!--tapping out any excess flour. If your Bundt pan is smaller than 12 cups, don't attempt to add all the batter to it. It will overflow during baking. If you are using a smaller pan, prepare an extra small baking dish or muffin tin to cook the extra batter.

Place the apples in a large bowl and toss with the lemon juice and 1 teaspoon cinnamon.

In a large bowl with a stand mixer or handheld electric mixer, beat the granulated sugar and butter until light and fluffy, 3 to 5 minutes. Beat in the eggs, sour cream, and vanilla.

In a medium bowl, sift together the flour, baking powder, and baking soda. Fold into the sour cream mixture. Stir in the apples. Scrape half the batter into the prepared pan.

In a small bowl, mix the 1 tablespoon cinnamon with the brown sugar and pecans. Sprinkle over the batter in the pan. (It may seem like a lot but go ahead and use it all. Trust us. You'll be glad you did.) Cover with the rest of the batter and smooth the top. Be sure to leave some room in your pan for the cake to rise. This means you may not be able to add all of the batter to the Bundt pan. You can bake any additional batter in a small baking dish or a muffin tin.

Bake for 65 to 80 minutes, or until a skewer inserted into the cake comes out clean. Keep an eye on the cake and if it begins to brown too much, cover the pan loosely with aluminum foil.

Cool the cake in the pan for 10 minutes. Then place a wire rack on top of the Bundt pan and carefully invert everything. Gently lift the pan from the cake and let the cake cool completely on the rack.

Make the apple glaze (optional)

In a small bowl, mix the cornstarch with a little of the apple juice to make a smooth paste.

Pour the remaining apple juice in a small saucepan over low heat. Gradually add the cornstarch paste and cook, stirring constantly, until thick and smooth. Stir in the apple juice concentrate and cinnamon. Remove from the heat. Let it cool slightly.

Take a taste. If a sweeter glaze is desired, beat in the confectioners' sugar.

Serve the coffee cake

Carefully transfer the cake to a cake stand or serving plate. Spoon the warm apple glaze over the cooled cake or sprinkle with confectioners sugar. Slice and serve while still warm or, if you can wait, cover and keep it overnight for an even more marvelous flavor.