Fall Apple Coffee Cake
by Charlie Burke

Printer-friendly recipe

Years ago, someone brought
an apple coffee cake for the
surgical staff of Lawrence General Hospital in Lawrence, Massachusetts. I was
lucky enough to get a piece of this coffee cake and asked for the recipe, which I
later received.

Unfortunately, neither of us can recall who gave us this recipe, so I cannot give
her credit. It is so good that Jo has made it every fall since with great tart apples
grown our in local orchards. Here she used just-picked green apples from
Surowiec Farm here in Sanbornton. They are an early variety, called Ginger
Gold, which Steve and Katie Surowiec planted a few years ago and which
provide an alternative to the early Macintosh. They were perfect in this apple
coffee cake, which is moist, flavorful and always a hit.

Surowiec Farm has great “pick your own” strawberries, blueberries and apples
and also sells perfect greenhouse and field tomatoes, as well as other field
grown vegetables. Their stand sells local pies, goat milk soap from
Woods Farm in Sanbornton, ice cream and cheese from The Sandwich Creamery
in Sandwich, honey from Back Door Farm in Sanbornton, as well as maple
products. If you live in central New Hampshire, plan a trip here and take a
picnic. There is plenty of space and a great view of the
Presidential Range to
the north. Kids love the pumpkin patch in the orchard area where they can pick
their Halloween pumpkin as the family picks apples.

This recipe is quite simple, but it must be mixed by hand. When this is done,
the texture is firm and moist, but if a mixer is used it becomes too dense. Give
this fresh fall apple coffee cake a try, using locally grown apples of course, and
this may very well become a family favorite.

Pre-heat oven 350 degrees
Grease an angle food pan or tube pan

Sift :     

3 cups flour
1 tsp baking soda
½ tsp salt
2 cups sugar
Set aside

Beat together, using a whisk:

2 eggs
1 ¼ cups canola oil
2 teaspoons vanilla

Into a large bowl:        
Grate 4 large tart apples (3 cups)
Mix in 1 tsp cinnamon and
1 cup of walnuts, chopped

Pour flour mixture over apple mixture and mix well. Pour egg mixture over
apples and mix until incorporated. Spoon into tube pan and bake for 11/4
hours or until cake tester is inserted and comes out clean.

About the author: An organic farmer and avid cook, writer Charlie Burke is the vice
president of the New Hampshire Farmer’s Market Association (
www.nhfma.org) and
helps run the Sanbornton Farmers' Market. Along with his wife, Joanne, he grows
certified organic herbs, greens and berries at Weather Hill Farm in Sanbornton, NH.  
Apple Coffee Cake
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