Maple Apple Coffeecake is like eating two different desserts on the same plate. Well, the way I made it, it does. I mistakenly made it with a beautiful, crispy chewy, decorative top that turned out to be the bottom. And a slippery, gooey bottom that, well, became the slippery gooey top. As I built the simple dessert, I had two desserts running through my mind; Monkey Bread and coffeecake. I couldn't make up my mind which direction to go with the apples, so I just barreled on hoping for some delectable cosmic clash.
The pressure to discover new simple recipes that real families want to eat is too much for me sometimes. I'm not a person that digests stress well. I'm a fisherman by nature. My dream vacation is staying in a rustic cabin on the side of some wooded hilltop where a river runs right past or renting a beach house from the top outer banks vacation rentals for a whole month. I dream of spending the entire time with my fishing line in the water. When the fish aren't bitin', I'm either reading a book, staring up at the sky listening to the birds sing, or I'm takin' a nap. Can I get an 'Amen'?
Anyhoo. This really tasty apple recipe was meant for a 9- by 13-inch pan. I pulled out the bundt pan as an attempt to get all fancy and ended up with a cake wreck. Thankfully, no one in my family even cared. The aroma of baked apples and cake had them weak in the knees, they were like zombies to the carnage.
MY CAKE WRECK!
Here it is ready to go in the oven. What you can't see is the other apple on the bottom of the pan. The batter was quite thick and looked like it wouldn't be enough. I purposefully left gaps between the batter so the glaze would seep down to the apple slices on the bottom. You know, like in a Monkey Bread.
As you see by the next picture, the recipe calls for plenty of glaze. I thought the cake would turn out soggy, but it didn't at all.
The cake batter really puffs up during baking. My worry about a shortage of cake was for nothing. And take note of the dry appearance of the apples. Another worry for nothing. They turned out quite tender and moist.
Now, for the moment when I realized that the bundt pan was the wrong pan. All the gooey apple and glaze stuck to the pan.
While the pan was hot, it was easy to use a rubber spatula to scrape all the gooey goodness back on top of the cake. Thank heavens, I greased and floured the pan. Thinking back now, I could have allowed the cake to cool at least 10 minutes before trying to remove it from the pan. Being the first time to bake this recipe, I was afeared that the glaze would cement itself to the pan and then I would really have a heck of time getting it out. Oh well, lesson learned.
Once I started serving up the carnage, it looked like a typical apple coffeecake dessert. I began to feel a lot better. By the time my friends/neighbors dropped over for a visit, I made sure they only saw the sliced cake. The glazed apples were a big hit. The cake part was dense and, dare I say, dry, but in a good coffeecake, almost poundcake-like way. Coffee and hot tea go beautifully along side.
In the picture below, you can see how the cake absorbed the glaze. This serving looked more mouthwatering upside down. Around the edges of the cake, the syrup caramelized into the cake making the edges into chewy sweet morsels. It was my husband favorite part.
Next time I bake this, I'm going to use a silicone pan. All the apples and pecans will go on the bottom, and I'll pour half the glaze over them. Then, I'll drop the batter over the apples, like I would for a cobbler, and carefully spread the batter out a little with a spatula for even baking. Finally, I'll drizzle the remaining glaze over the batter and bake it right up. That ought to be REALLY ROCKIN'!
Maple Apple Coffeecake
By September 25, 2011Published:
- Yield: 1 cake (10 Servings)
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
Maple Apple Coffeecake is like eating two different desserts on the same plate. Well, the way I made it, it does. I mistakenly …
- 1 1/4 cup whole wheat pastry flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons aluminum-free baking powder
- 4 tablespoons nondairy butter
- 1 tablespoon ground flaxseeds
- 3 tablespoons water
- 1/4 cup apple juice
- 2 teaspoons vanilla extract
- 2 large red apples peel, core, cut into 1/2-inch slices
- 1/2 cup chopped pecans
- 4 tablespoons nondairy butter
- 1/4 cup maple syrup
- Heat the oven to 400ºF. Use a silicone cake pan or lightly grease an oven-proof cake dish.
- In a medium size bowl, combine the flour, sugar and baking powder. Cut in the margarine until the mixture resembles crumbs.
- In a separate bowl, beat together the thicken flaxseed gel, apple juice, and vanilla. Stir into the dry ingredients.
- Peel, core, and cut the apples into 1/2-inch slices. Arrange on top of the batter. Dot the apple slices with the pecan halves.
- For the GLAZE, melt the margarine and maples syrup in a small bowl in the microwave at 70% power for 1 minute. If the margarine isn't quite melted, continue warming the mix at 70% power for 20 second intervals. Pour the glaze over the apples and pecans.
- BAKE for 35 minutes. Serve warm.
- Skill Level: Easy