I haven’t made it out to pick apples this fall, but I did recently endeavor to do the next best thing: picking apples from among the mounds of varieties in wooden crates that line the tents just outside the Eastern Market on weekends. The apples — Gala, Jonagold, Golden Delicious, and Fuji — are trucked in directly from the orchards of West Virginia and rural Maryland.
Returning home with a bag full of the fall fruit is then the perfect reason to break out the recipe book and cook up all but a handful to be saved for lunchtime eating. This iced apple coffee cake is great for putting your fresh-peck of tart apples to good use and makes an awesome breakfast sweet to accompany your coffee or tea. It’s moist and semi-tart on the inside with a light, vanilla sugar glaze on top. Vanilla yogurt and cinnamon add a dimension of flavor.
Iced Apple Coffee Cake
For the Cake:
1 3⁄4 cups all-purpose flour
1 1⁄2 teaspoon baking powder
3 tart cooking apples peeled, cored and chopped
2 tablespoons orange juice
1⁄3 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1 stick unsalted butter
1/2 cup vanilla yogurt
1 1⁄2 cups granulated sugar
1 teaspoon vanilla extract
For the vanilla glaze:
3/4 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla
(1)Preheat an oven to 350°F. Grease and flour a 9-inch round springform pan.
(2) Toss the apples with the juice. Then, in a small bowl, stir together the brown sugar, cardamom and cinnamon. Add to the apples and toss to coat. Set aside.
(3) Combine the butter, yogurt, granulated sugar and vanilla and beat together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
(4) In a separate bowl, stir together the flour, baking powder and salt. Add the flour mixture in 2 or 3 additions to the creamed mix. Beat well until smooth before gently folding in the apples until evenly distributed.
(5) Spoon the batter into the prepared pan and spread evenly. Bake until the top is golden brown and a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes. Transfer the pan to a wire rack and let cool for 5 minutes.
(6) Meanwhile, make the glaze: In a small bowl, whisk together the confectioners sugar, the milk and the vanilla until smooth and pourable. While the cake is warm, drizzle with the glaze. Let the cake cool to room temperature.