This delicious and moist cake is truly a celebration of Autumn. It can be made ahead and frozen, but enjoy it just after it's been baked with ice cream or whipped cream or on its own!
- 1/3 cup (75 mL) lightly packed brown sugar
- 2 tsp (10 mL) ground cinnamon
- 4 Ontario Apples (peeled or unpeeled)
- 1-3/4 cup (425 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1 orange
- 2 eggs
- 1 cup (250 mL) granulated sugar
- 1/2 cup (125 mL) vegetable oil
Combine brown sugar and cinnamon; set aside. Slice 1 apple and toss with half of the brown sugar mixture; set aside. Dice remaining apples; set aside. Combine flour and baking powder; set aside. Grate 1 tsp (5 mL) rind from orange; squeeze out juice and set aside.
In bowl, beat together eggs, granulated sugar, oil, rind and juice until blended; add flour mixture and stir until just blended. Fold in diced apples. Spread half of the batter in greased and floured 9-inch (23 cm) springform pan; sprinkle with remaining brown sugar mixture. Cover with remaining batter.
Arrange reserved sliced apple mixture in pinwheel design on top. Bake in 350°F (180°C) oven for about 70 minutes or until cake tester comes out clean. Let cool on rack.
Pear Orange Coffeecake. Substitute 4 Ontario Pears (ripe but firm and peeled) for apples.
When recipe serves 10:
- Protein: 4.0 grams
- Fat: 13.0 grams
- Carbohydrates: 53.0 grams
- Calories: 345