Recipe: Magnolia Bakery's Apple Cake with Cinnamon Sugar Topping

A few weekends back, Nat hosted a "Sprinkle" for my sister (not a "Shower", people....a "Sprinkle"!)  Anyway...we were over at Nat's folks place on Friday night and Nat was in charge of making some sort of "coffee cake" -she had one in mind,  but she didn't have the More From Magnolia Book with her.

She remembered that the recipe was the first one in the book, so I dug into the Amazon preview and viola! The preview pages go far enough to catch this one!  Unfortunately for us, this recipe, too, called for a Tube Pan.  Some of you may recall that we don't have one of those (see my post about cream cheese coffee cake here.)! Nat rectified that situation and picked one up at Target ensuring that our coffee cakes no longer have to be impostors.


When I went to print that screen grab, the text came through really gray.  So...I quickly typed it out and created a public Google Doc.  I've included the recipe below.

I really liked this - and so did everyone else.  Hopefully Nat will make it again!  I believe the only tough part of this was getting the cake out of the mold.   I grabbed a slice before the "Sprinkle" began, then slipped out the door to spend time at Menard's and to eat a steakburger at Steak 'n Shake - real manly activities to balance the estrogen overtake of our house.

You can find the full recipe published on its own public Google Doc page here.


Apple cake with Cinnamon Sugar Topping 

2 Cups All-purpose Flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable oil (canola)
1 cup sugar
2 large eggs, room temperature
1 cup milk
1 teaspoon vanilla extract
20 oz apples, sliced, patted dry
1/2 cup sugar mixed with 1 teaspoon cinnamon


Preheat oven to 325 degress

Grease and lightly flour a 10-inch tube pan.

In a small bowl, sift together the flour, baking powder, and salt.  Set aside.

In a large bowl, on the medium speed of an electric mixer, beat together the oil, sugar, and eggs until light and thick, about 3 minutes.  Add the dry ingredients in three parts, alternating with the milk and vanilla, beathing after each addition until smooth.  In a separate small bowl, toss the apples with half of the cinnamon-sugar mixture, then stir half of the apples into the batter.  Pour the remaining batter into the prepared pan.  Drop the remaining apples on top of the batter and sprinkle with the remaining cinnamon sugar.  Bake for 60-70 minutes, or until a cake tester inserted in the center of the cake comes out clean.  Let the cake cool in the pan for 1 hour, then remove from the pan and cool completely on a wire rack.  

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