Apple Cinnamon Coffee Cake
Light bundt cake with layers of cinnamon apples swirled through applesauce batter. Orange juice and nutmeg brighten the crumb, while a cinnamon sugar crust bakes on top.
YIELD
12 servingsPREP
30 minCOOK
60 minREADY
90 minThis coffee cake uses applesauce instead of butter for a surprisingly light crumb that lets the apples shine. Fresh apple slices get tossed with cinnamon sugar, then layered through the batter so every slice has ribbons of fruit.
Orange juice and a hint of nutmeg in the batter add brightness without shouting about it.
The bundt pan creates those pretty ridges, and inverting it onto a plate shows off the cinnamon-sugar crust that forms on what becomes the top.
Baker’s Tips
- Use 6 cups of thinly sliced apples for even distribution
- Reserve 1 tablespoon of cinnamon-sugar for sprinkling on top before baking
- Test doneness at 1 hour with a skewer in the thickest part
- Cool slightly before inverting to prevent sticking
Ingredients
Directions
Preheat oven to 350℉ (180℃). Grease a 12-cup tube or bundt pan with Pam.
Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared apples with remainder and set aside.
For the cake, whisk together sugar, applesauce, vanilla, orange juice, salt, and eggs.
Combine flour, baking powder, and nutmeg and fold into sugar mixture.
Spoon a little more than one third of the batter into prepared pan. Cover with half of apple mixture, then spoon in remaining batter and apple slices.
Sprinkle top lightly with the reserved cinnamon-sugar. Bake in preheated oven for 1 hour or until done.
Loosen sides with a butter knife, then invert cake onto a plate for serving.
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