For the apples
For the cake
This cake is a signature dish of Phoebe’s childhood, brought to almost every family gathering and special occasion. One of the beautiful parts of this recipe? It is incredibly forgiving. Basically a cross between an apple bread and a cider doughnut (are you drooling yet?), it’s very hard to mess up and works as an impressive dessert or as an alternative to your grandma’s coffee cake the next morning.
Serve it warm from the oven with a sprinkle of powdered sugar, or slice, toast, and add a pad of (good) butter for a breakfast of champions.
- Preheat oven to 350.
- Combine apple slices, sugar and cinnamon in a large bowl. Set aside.
- Mix together dry ingredients in a large bowl.
- In another bowl, whisk together eggs, oil, and milk.
- Make a well in the center of the dry ingredients and add the egg mixture. Stir to combine.
- Spray a bundt or loaf pan with non-stick cooking spray.
- In the pan, layer ¼ of the batter, then ½ of the apples. Follow with about ⅓ of the remaining batter and the rest of the apples. Top with the last of the batter.
- Place the pan on a baking sheet, and bake at 350 for about 75 minutes or until a toothpick inserted into the center of the cake comes out clean.