Irresistible Apple Coffee Cake: The Ultimate Loaf Pan Recipe for a Perfect Treat
There’s something uniquely comforting about a slice of homemade apple coffee cake, especially when shared with good company. A few weeks ago, I had the pleasure of trading a loaf of my King Arthur’s Harvest bread with my wonderful neighbor, who presented me with a generous slice of her homemade apple coffee cake. From the very first bite, I knew I had encountered something truly special. It was, without exaggeration, one of the best apple coffee cakes I had ever tasted – moist, perfectly spiced, and brimming with tender apple slices. Naturally, I eagerly asked for the recipe, and she was more than happy to share. The secret, she revealed, was “Laura Goodenough’s Apple Coffee Cake” from the iconic New York Times Cookbook.
Perfecting the Half-Batch: Loaf Pan Apple Coffee Cake
The original “Laura Goodenough’s Apple Coffee Cake” recipe is typically designed for a large Bundt or tube pan, yielding a grand, impressive cake. While that’s wonderful for entertaining a crowd, I often find myself wanting a smaller, more manageable portion – something perfect for a cozy weekend breakfast or an afternoon treat without an overwhelming amount of leftovers. So, I was determined to halve the recipe and bake it in a loaf pan, and that’s exactly what I did.
My initial attempt involved an 8×4 inch loaf pan, which, in hindsight, was a tad too small for the reduced batter. The resulting cake had some rather impressive, giant ridges, as you can see in the picture. I confess, breaking off those crispy, caramelized edges was incredibly fun and delicious, almost a bonus treat in itself! However, for a more aesthetically pleasing presentation, I would recommend using a slightly larger loaf pan, such as an 8 ½ by 4 ½ inch or even a 9×5 inch pan. This ensures the cake rises beautifully and evenly, though a little rustic charm never hurt anyone’s baking.
When it came to choosing the apples, I opted for a delightful blend of varieties to achieve a balanced flavor and texture. My selection included crisp Macintosh, sweet Gala, and large, tart green Michigan apples. This combination offers a wonderful contrast of sweetness and acidity, and ensures the apples hold their shape well during baking while still becoming tender. Feel free to experiment with your favorite baking apples like Honeycrisp, Granny Smith, or Fuji. The key is to slice them thinly – about ⅛ inch thick – so they meld seamlessly into the cake rather than creating large, distinct chunks. This thin slicing technique is what gives this coffee cake its distinct and much-loved characteristic: delicate ribbons of apple running throughout every slice.
And let’s talk about the cinnamon! The recipe calls for 2 ½ teaspoons, which might sound like a generous amount. But trust me, it is perfectly balanced. Apple and cinnamon are a classic pairing for a reason, and this quantity ensures that the warm, aromatic spice truly shines through, complementing the sweetness of the apples and the richness of the cake without overpowering it. It’s a bold yet harmonious spice profile that elevates this coffee cake from good to truly exceptional.
Why This Apple Coffee Cake Stands Out
This cake genuinely surpassed all my expectations and became the best apple coffee cake I’ve had. What truly made it stand out for me were those thin slices of apples running through the cake. They don’t just sit on top; they are an integral part of every bite, adding a delicate fruitiness and a lovely texture contrast to the moist, tender crumb. It’s a harmonious blend of flavors and textures that makes this cake incredibly addictive.
Beyond its exceptional taste, this cake offers incredible versatility. It’s substantial enough for a satisfying breakfast alongside your morning coffee or tea, yet elegant enough to serve as a dessert after a meal. The cinnamon aroma filling your kitchen as it bakes is a bonus, creating an inviting atmosphere that promises a delicious reward.
If you’re looking for a tried-and-true apple coffee cake recipe that delivers on all fronts – flavor, texture, and pure comfort – this loaf pan adaptation of Laura Goodenough’s classic is an absolute must-try. I’ve already raved about it to another friend, and while she expressed curiosity, she also recommended yet another recipe. Perhaps that means a delightful comparison bake is in my future, but for now, this one holds the top spot in my heart. I genuinely encourage you to give it a try, and when you do, please let me know what you think!
Essential Tips for Baking Your Best Apple Coffee Cake
Achieving a perfect apple coffee cake, even with a stellar recipe, often comes down to a few key techniques. Here are some expanded tips to ensure your loaf pan creation turns out as irresistible as mine:
- Choose the Right Apples: While a mix is great, always opt for apples that hold their shape well when baked. Varieties like Honeycrisp, Granny Smith, Fuji, Braeburn, and Gala are excellent choices. Softer apples can turn to mush, detracting from the cake’s texture.
- Slice Apples Uniformly and Thinly: The recipe emphasizes ⅛-inch thick slices, and for good reason! Uniform, thin slices ensure even cooking and distribution throughout the batter. A mandoline slicer can make this task quick and precise, but a sharp knife and careful hand work just as well.
- Blot Excess Moisture: Apples release moisture, especially when tossed with sugar. Draining and blotting them with paper towels before layering helps prevent a soggy cake bottom and ensures a perfectly moist (not wet) crumb.
- Don’t Overmix the Batter: After combining the wet and dry ingredients, stir just until blended. Overmixing develops gluten, leading to a tougher, less tender cake. A few small lumps in the batter are perfectly fine.
- Layering is Key: The layering technique (batter, apples, batter, apples, batter) ensures that the apples are evenly distributed throughout the cake, rather than sinking to the bottom. This is crucial for that “thin slices running through the cake” effect.
- Accurate Pan Size: As noted in my experience, the right pan size makes a difference. An 8 ½ by 4 ½ inch or 9×5 inch loaf pan is ideal for this half-batch recipe. Using one too small will cause it to overflow or result in a denser cake with an extended baking time.
- Test for Doneness Properly: A toothpick inserted into the thickest part coming out clean is a good indicator. For extra assurance, an internal temperature of 210°F (99°C) measured with a meat thermometer guarantees the cake is fully baked through without being dry.
- Cooling Time: Resist the urge to cut into the cake immediately. Allowing it to cool to lukewarm in the pan helps it set, prevents crumbling, and makes it easier to remove and slice neatly.
Serving Suggestions & Variations
While this apple coffee cake is absolutely divine on its own, here are a few ideas to elevate your serving experience or to put your own spin on the recipe:
- Simple Dusting: A light dusting of powdered sugar adds a touch of elegance and sweetness.
- Creamy Toppings: Serve with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of crème fraîche for a decadent dessert.
- Warm Sauce: A warm caramel sauce or a simple lemon glaze would beautifully complement the apple and cinnamon flavors.
- Add a Streusel Topping: For classic coffee cake appeal, consider adding a simple streusel topping before baking. Combine ½ cup flour, ¼ cup brown sugar, 2 tablespoons cold butter (cut into cubes), and ½ teaspoon cinnamon. Crumble over the top layer of batter.
- Nutty Crunch: Fold ½ cup of chopped walnuts or pecans into the batter for added texture and nutty flavor.
- Spice It Up: Enhance the spice profile by adding a pinch of nutmeg, allspice, or ground ginger alongside the cinnamon.
- Citrus Zest: Grate some orange or lemon zest into the batter along with the orange juice for an extra burst of fresh flavor.
More Delicious Apple Recipes to Try
If you love baking with apples as much as I do, here are some other fantastic recipes from Cookie Madness that you might enjoy:
- Apple Streusel Bread
- Apple Pie Muffins
- Double Chocolate Apple Butter Bread
- Chocolate Apple Butter Muffins
- Easy Apple Muffin Mix Cookies
The Official Loaf Pan Apple Coffee Cake Recipe
Apple Coffee Cake (Loaf Pan Edition)
Cookie Madness
Pin Recipe
Ingredients
- 2 cups firm, flavorful apples peeled, cored, and thinly sliced ⅛ inch thick (about 2-3 medium apples like Gala, Macintosh, or Honeycrisp)
- 1 cup plus 2 ½ tablespoons granulated sugar (approximately 200 grams plus 35 grams)
- 2 ½ teaspoons ground cinnamon
- 1 ½ cups all-purpose flour (190 grams)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- 2 tablespoons fresh orange juice
- 1 ½ teaspoons vanilla extract
Instructions
-
Prepare Pan & Preheat Oven: Preheat your oven to 325°F (160°C). Generously grease and flour an 8 ½ by 4 ½ inch or 9 x 5 inch loaf pan, ensuring all corners and sides are coated to prevent sticking.
-
Prepare Apples: In a medium mixing bowl, toss the thinly sliced apples with 2 ½ tablespoons of the granulated sugar and all of the ground cinnamon until the apples are evenly coated. Set this mixture aside to allow the flavors to meld while you prepare the batter.
-
Combine Dry & Wet Ingredients: In a separate large mixing bowl, combine the all-purpose flour, the remaining 1 cup of sugar, baking powder, and salt. Whisk these dry ingredients together thoroughly. Create a well (a depression) in the center of the dry mixture and pour in the vegetable oil, large eggs, fresh orange juice, and vanilla extract. Stir with a heavy-duty rubber scraper or a wooden spoon just until all ingredients are blended and no dry streaks of flour remain. Be careful not to overmix.
-
Layer the Cake: Scrape approximately one-third of the cake batter evenly into the prepared loaf pan. Next, layer about half of the apple mixture on top of the batter. Before layering, gently blot the apples with paper towels to drain any excess moisture that may have accumulated. Add another third of the batter over the apples, followed by the remaining half of the apple slices. Finish by spreading the final third of the batter over the top, gently smoothing it out.
-
Bake to Perfection: Place the loaf pan in the preheated oven and bake for approximately 60 to 75 minutes. Start checking for doneness around the 60-minute mark, as baking times can vary slightly depending on your oven and specific loaf pan size. The cake is done when a wooden toothpick or skewer inserted into the thickest part of the cake comes out clean, or when an instant-read meat thermometer registers an internal temperature of 210°F (99°C).
-
Cool & Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for at least 15-20 minutes, or until lukewarm. This crucial cooling time helps the cake set and prevents it from crumbling when inverted. Carefully turn the cooled cake onto a wire rack or serving plate to cool completely before slicing and serving.
Notes
Pan Size & Bake Time: My initial bake in an 8×4 inch pan was a bit of a tight squeeze, causing the cake to take nearly 80 minutes to fully bake at 325°F (160°C). For optimal results and a more consistent bake time, an 8 ½ by 4 ½ inch or a 9×5 inch loaf pan is highly recommended. With the correct pan size, your cake will likely be done closer to the 65 to 75-minute mark. Always rely on the toothpick test or internal temperature (210°F/99°C) rather than just the timer to ensure doneness.
Full Batch Option: If you’re looking to make a larger cake for a bigger crowd, simply double all the ingredient quantities. For a full-sized cake, bake it in a 10-inch tube pan or a Bundt pan. Baking time will increase significantly for a full batch, so monitor closely.
Apple Preparation: For the best texture and appearance, peel and core your apples before slicing. This prevents tough skin from interfering with the cake’s delicate crumb.
We hope this detailed guide encourages you to bake this exceptional Loaf Pan Apple Coffee Cake. It’s truly a labor of love that rewards you with an unforgettable treat, perfect for any occasion. Happy baking!