Nona’s Fresh Apple Coffee Cake
After doing some digging into the possible history of this recipe, I found that apple cakes were popular during WWII. Fresh apples and spices were not rationed during the war which made this delicious cake a hit during the 40s. When I started mixing the ingredients together, I was shocked how many apples were in the recipe. I was actually concerned the cake wouldn’t hold together, but it did beautifully. The apples add sweetness and moisture as it bakes. Bakers knew what they were doing to make delicious food even when many ingredients were sparse.
Nona’s Fresh Apple Coffee Cake
This simple coffee cake is full of apples & is just incredibly moist and delicious. The apples and sugar create almost a sticky caramel coating on top as it bakes.
Ingredients
- 3/4 lbs red apples cored, peeled & diced (this was 1.5 apples for me)
- 1 cup of flour (subtract one tablespoon if using fresh milled flour)
- 1 egg beaten
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup chopped nuts (optional)
- 1/4 cup oil (I used avocado oil)
- 1 tsp cinnamon (I use Ceylon cinnamon for the health benefits)
- 1/4 tsp nutmeg
Instructions
- Sift together flour, baking soda & salt in a small bowl.
- In a large bowl, combine egg with apples.
- Mix oil, sugar, nuts, and spices in with apple mixture, then slowly mix flour mixture in a little at a time.
- Pour mixture into a well-oiled 8 inch baking pan.
- Bake at 350° for 40-45 minutes or until toothpick comes out clean (this took 44 minutes in my oven in a metal pan).
- Cool for 10 minutes before slicing.
Notes
I used fresh milled khorasan & einkorn for this recipe & it is outstanding!