Cake, Batter, and Bowl

Apple Spiral Chai Coffee Cake

Brunch Dishes

I was super excited when my friend Shannon organized an apple picking field trip the other weekend to Smolak Farms! Not only would I get to check out a local orchard for the first time, I also would get to meet several of my favorite fellow Boston food bloggers, including Nicole, Kelly, Elina, and Lauren. We all had a great time chatting and discussing which apple varieties to use in our future apple concoctions (check out their sites from some great pictures!), and to top it all off I picked up a pack of spiced apple cider and donuts to enjoy after we got home!

So what exactly do you do with 10 pounds of apples? I’m actually not a huge fan of raw apples. I had one daily for years and then suddenly one day I couldn’t bring myself to even take one more bite, so I guess I just overdid it, but my hubby polished off quite a few and I helped by doing a bit of baking! Apolinaras requested a low fat and sugar apple crisp and I also made my favorite apple coffee cake, which is always on our table when we have weekend guests. Since it’s an upside down cake, there ends up being a lovely spiral of apples sitting atop a moist cake layer spiced with cinnamon, cardamom, ginger, and cloves. The walnuts add an extra crunch! SO good.

Apple Spiral Chai Coffee Cake
Printable Recipe

Ingredients:

Apple Layer:
2 tablespoons butter, melted
1/3 cup packed brown sugar
2 tart baking apples, peeled, cored, and thinly sliced

Cake Layer:
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla extract
2 large eggs
1 cup chopped walnuts

Directions:
Preheat oven to 350˚F. Grease a 9-inch round cake pan.

Prepare the apple layer. In a small bowl, mix butter and brown sugar. Spread sugar mixture evenly in greased cake pan. Fan apple slices in two concentric circles on top of the sugar mixture.

Prepare the cake layer. In a medium bowl, mix the flour, cinnamon, cardamom, ginger, cloves, baking soda, and salt. Mix thoroughly with a fork and set aside. In another large bowl, mix the butter, sugar, sour cream, vanilla extract, and eggs. Mix until smooth. Slowly mix in the flour mixture and then the walnuts. Pour batter on top of the apple layer evenly in the prepared pan.

Bake at 350˚F for 35-40 minutes or a toothpick inserted in the center of the cake comes out clean. Cool for 5 minutes or until the cake comes away from the edges of the pan, then run a knife around the outside of the pan, and immediately invert on a serving platter, and cut into wedges. Makes 12 servings.

Nutrition: 330 calories, 25.1g fat, 2.0g fiber, 4.7g protein per serving
Cost: $0.55 per serving

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