It’s Father’s Day and If there is one thing we love about holidays like this, it’s that we have a reason to celebrate and show our love with food. So, today’s recipe is in honor of two father’s, my grandpa who recently passed in March, and my own father.
My brother and I both have memories of my grandpa sitting in a chair in my grandparent’s kitchen, an apple in one hand and a small knife in the other. We would watch in fascination as he would expertly slice a wedge of apple eating it directly off the knife. Grandpa loved his apples, so Mom knew that we had to make a desert with them. Luckily enough my own father loves apple deserts, so it was a great way to celebrate them both.
When I was in elementary my mom had made a cherry version of this recipe for the first time and brought it to a parent teacher meeting. She had never made the recipe before, so it was a bit of a risk to make it for others without knowing if it had turned out. When she served it however, it had turned out beautifully and everyone was impressed. Mom never forgot that cake and knew that this was a wonderful opportunity to substitute the cherry pie filling for apple.
She had hoped to make our own pie filling, but we were short on time, so we decided to use canned pie filling adding extra spices to punch up the flavour. We were thrilled with the result, not only is this recipe easy and delicious it is also impressive. It looks like a coffee cake but then when you slice it you have a surprise layer of delicious apple filling. We know your loved ones will enjoy it as much as ours do and hopefully you will find an opportunity to make this recipe for them.
2¼ cups all-purpose flour
¾ cup granulated sugar
¾ cup butter at room temperature
½ tsp baking powder
½ tsp baking soda
1 egg
¾ buttermilk
1 tsp vanilla extract
1 540 ml can apple filling
2 tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
Add the cinnamon, cloves, and nutmeg to the apple pie filling. Set aside.
Dice butter into ½” square pieces, leave them on the cutting board to come to room temperature. In a large bowl whisk together the flour and sugar. Add the room temperature butter tossing in the flour until covered.
Squeeze the butter between the tips of your fingers and thumb working it into the flour and sugar. Once the pieces of butter are smaller you can use two knives to cut the butter until most of the mixture is crumbly.
Set aside 1/2 cup for the topping.
Add the baking powder and soda to the remaining crumbs.
Next, beat the egg, buttermilk and extract together. Add to the dry ingredients stirring until just moistened.
Add ⅔ of the batter into a greased 8½” springform pan. Spread the batter evenly along the bottom brining it up the sides approximately 1″ high.
Gently spoon the pie filling evenly over the batter one to two slices at time.
Dollop the remaining batter in small spoonful’s over the pie filling.
Our dollops were a little large so we spread the batter out over the pie filling.
Sprinkle the reserved crumb mixture over the top.
Tip from Jane: Cover the spring form pan with tinfoil at the bottom and place on a baking sheet. This prevents any butter from leaking and burning on the bottom of the oven.
Bake in a 350°F oven for 50-60 minutes or until a toothpick inserted into the centre comes out clean. Enjoy!
Apple Coffee Cake
Ingredients
- 2¼ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup butter at room temperature
- ½ tsp baking powder
- ½ tsp baking soda
- 1 eggs
- ¾ cup buttermilk
- 1 tsp vanilla extract
- 1 540ml apple pie filling
- 2 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp nutmeg
Instructions
- Add the cinnamon, cloves, and nutmeg to the apple pie filling. Set aside.
- Dice butter into ½” square pieces, leave them on the cutting board to come to room temperature.
- In a large bowl whisk together the flour and sugar. Add the room temperature butter tossing in the flour until covered.
- Squeeze the butter between the tips of your fingers and thumb working it into the flour and sugar.
- Once the pieces of butter are smaller you can use two knives to cut the butter until most of the mixture is crumbly.
- Next, beat the egg, buttermilk and extract together. Add to the dry ingredients stirring until just moistened.
- Add ⅔ of the batter into a greased 8½" springform pan. Spread the batter evenly along the bottom brining it up the sides approximately 1" high.
- Gently spoon the pie filling evenly over the batter one to two slices at time.
- Dollop the remaining batter in small spoonful's over the pie filling.
- Our dollops were a little large so we spread the batter out over the pie filling.
- Sprinkle the reserved crumb mixture over the top.
- Bake in a 350°F oven for 50-60 minutes or until a toothpick inserted into the centre comes out clean.
