I'm not such a coffee cake fan. The mere notion of a cake meant to be edible by dunking it in coffee doesn't appeal to me for two reasons -- 1) I don't drink coffee and 2) A cake shouldn't need to be immersed in liquid to be moist. Shouldn't it be moist on its own?
Ryan and I went to his sister's birthday celebration today, where her friend made an apple coffee cake from the Times magazine. The recipe first appeared in the Times in 1973. Last week, Amanda Hesser revisited the oil-based, spongy cake as a quick-fix to a culture who no longer bakes.
At the birthday party, the coffee cake won the cake battle versus the bakery's seven-layer chocolate cake. And even for Ryan, who is a chocoholic.
Since I didn't make the cake (and hence, have no picture), I can't vouch for its easiness to prepare but the recipe certainly looks like it would be. I can vouch for its deliciousness, however.
1973: Teddie’s Apple Cake
This recipe appeared in The Times in an article by Jean Hewitt.
Butter for greasing pan
3 cups flour, plus more for dusting pan
1 1/2 cups vegetable oil
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith
1 cup chopped walnuts
1 cup raisins
Vanilla ice cream (optional).
1. Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired.