A rustic coffee cake made extra moist with applesauce and yogurt and laced with a flavourful layer of cardamom spiced apples. Finished with a simple cinnamon glaze, this coffee cake is sure to get you out of bed on Saturday morning!
Do you ever feel like you need an extra five or so days in your work week? That is how I’ve been feeling since the beginning of January. I feel like there aren’t enough hours or days for me to accomplish everything I want to do.
Let’s break down the past week of my life:
I had multiple failed recipes. Recipes that either didn’t work out how I planned, or they didn’t taste very good (read: awful), or my creativity eluded me during food styling and the photos turned out a mess. I then proceeded down the path of “is this really what I want to be doing with my life?” Not good.
I haven’t been working out. Even though I told myself come January I would be hopping back on that train. (It’s still lost somewhere in Eastern Canada.)
My new puppy is a lot to handle. Don’t get me wrong! Dakota is one of the best decisions I ever made, and I love every second that we spend together. But, man, can she throw a tantrum! One that rivals any human two-year-old and demands my full attention. Which means I have less time to get shit done, and sometimes even full days of nothing.
So what does a food blogger do when she’s feeling a bit deflated and defeated? She bakes cake of course!
Coffee cake is a weakness of mine. A dense cake loaded up with butter, cinnamon, and tons of streusel topping and slathered in a thick, sweet glaze? C’mon! Who doesn’t love that?!
This apple cardamom version is a little different. While it’s still quite dense, I wanted to be sure that it stayed moist. I’ve had a fair few coffee cakes that were dry as chalk, and I didn’t want that to happen here. To keep it from drying out, I added lots of applesauce and Greek yogurt to the batter. Both ingredients lend incredible moisture to the cake, and the applesauce helps enhance the flavour of the fruit filling.
Instead of a buttery, sugary cinnamon swirl at the centre, I decided to make an apple cardamom compote for the filling. Best. Decision. Ever. The filling lends a spiced element to the cake that works well with the rest of the flavours. I think it’s my favourite part.
Either that or the simple cinnamon glaze. I may have licked the bowl clean…
After I ate a piece of this coffee cake, my week didn’t seem so stressful anymore. I mean, I’m still behind schedule, and Dakota is currently having a tantrum as I write this.
But, hey, at least I have cake!
- 2½ cups unbleached all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cardamom
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- 85g unsalted butter, room temperature
- 1½ cups raw cane sugar
- 140g plain Greek yogurt
- 226g pure unsweetened applesauce
- 3 eggs, room temperature
- 1 tsp pure vanilla extract
- 2 apples, diced (I used Granny Smith)
- ¼ cup Natural Brown Sugar
- 2 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp arrowroot starch
- ¾ cup confectioner's sugar
- 1 tbsp + 1 tsp milk
- ½ tsp ground cinnamon
- 1 apple, sliced for garnish
- Preheat the oven to 350 F (180 C) and grease and flour a 10-inch angel food cake pan.
- Make the filling first. In a skillet over medium heat, toss the apples with the brown sugar and allow to simmer until moisture begins to develop, about 3 minutes. We don't want the apples completely cooked, we just want to sweat them and soften them a little.
- Remove the skillet from the heat, toss the apples with the cardamom, cinnamon, and arrowroot starch, stir well, and allow to cool while you make the cake batter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, cinnamon, and cloves. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat together the butter and sugar for 2 minutes. Add the yogurt and applesauce and mix to combine. The batter will split, but don't worry too much about it. It'll come back together.
- Add the eggs, one at a time, and beat until each is incorporated. Add the vanilla and mix to combine.
- Fold half of the dry ingredients into the wet mixture until no flour remains. Repeat with the second half of the flour, but be careful not to overmix.
- Pour half of the batter into the prepared cake pan. Ladle the filling evenly over the top of the batter and then pour the reserved batter over top. Smooth the top, garnish with additional apple slices if desired, and bake for 55-65 minutes or until a skewer inserted at the centre comes out clean. Allow the cake to cool for 40 minutes in the baking tin then remove the cake from the tin and allow to cool completely on a wire rack.
- To make the glaze, whisk together the sugar, milk, and cinnamon. Glaze the cooled cake in any pattern you desire.