Apple Coffee Cake (Classic Apple Dapple Cake

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light
  • 1 tsp Cinnamon
  • 1 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 pinch Salt
  • 2 1/2 tsp Vanilla

• Oils & Vinegars

  • 1 cup Oil

• Nuts & Seeds

  • 1 1/3 cups Walnuts or pecans, toasted and chopped

• Dairy

  • 6 tbsp Butter, unsalted
  • 1/4 cup Milk

• Other

  • 3 cups (1 lb or 2 large granny smith apples

Found on natashaskitchen.com

Description

Ingredients

• 3 large eggs, room temp
• 1 cup oil (extra light olive oil or vegetable oil)
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 3 cups all-purpose flour, measured correctly*
• 1 tsp cinnamon
• 1 tsp baking soda
• ½ tsp salt
• 1⅓ cups walnuts or pecans, toasted and chopped
• 3 cups (1 lb or 2 large) granny smith apples
• 1 cup light brown sugar
• 6 Tbsp unsalted butter
• ¼ cup milk (any kind)
• ½ tsp vanilla extract
• pinch of salt

Directions

• Toast and chop walnuts (you want them to cool to room temp before adding to the batter).
• Preheat Oven to 350˚F and grease base and sides of a 9 springform pan with oil or butter.
• Peel, core, and slice apples into ½ thick pieces
• In the bowl of a mixer fitted with paddle attachment, mix together: 3 eggs, 1 cup oil, 1 cup sugar and 2 tsp vanilla on medium speed 1 min until blended.
• In a separate bowl, whisk together 3 cups flour, 1 tsp cinnamon, 1 tsp baking soda and ½ tsp salt.
• With mixer on, stir the dry ingredients into the wet ingredients until well incorporated. Mix in 1 cup chopped nuts then mix in 3 cups sliced apples (if needed, use a stiff spatula to blend them in well).
• Transfer to greased springform pan and bake in center of oven at 350˚F for 50-55 min, or until a toothpick comes out clean. Start making the sauce 10 min before the cake is out of the oven (see below).
• Once the cake is done, poke it all over with a meat fork or large skewer. While still hot and in the baking pan, pour glaze evenly over cake. Sprinkle remaining ⅓ cup nuts over the top and give the cake a few minutes to absorb the syrup. Transfer cake to a platter and serve.
• In a medium saucepan over medium heat, whisk together 1 cup brown sugar, 6 Tbsp butter, ¼ cup milk, ½ tsp vanilla and a pinch of salt. Bring to a low boil and continue to cook stirring gently for 4 minutes. It should be loose and will lightly coat a spoon, since you want most of it to absorb into the cake.