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Triple apple treat for any time of day

Recipe: Apple coffee cake with apple cider glaze

Apple cider flavors the glaze for this spiced apple coffee cake.

Apple cider flavors the glaze for this spiced apple coffee cake. Debbie Arrington

With recent storms limiting outdoor activity, it was time to do some baking, but with what? I still had some Granny Smith apples from our late fall harvest (they keep for weeks in the fridge), lots of applesauce (from the same tree) plus the last little bit of apple cider from holiday celebrations.

Baked coffee cake in rectangular glass pan
The coffee cake, fresh from the oven.

All three variations of apple go into this rich, dense coffee cake studded with dried cranberries and chopped almonds. Apple cider flavors the quick glaze.

This triple apple coffee cake is great for breakfast, dessert or snacking in between. I used Granny Smiths in this recipe, but other firm cooking apples will work, too.

Triple apple coffee cake with apple cider glaze

Makes 8 servings

Ingredients:

1-1/2 cups flour

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon ground cloves

¾ cup dried cranberries or raisins

½ cup chopped almonds

¼ cup (½ stick) butter

1 cup brown sugar, packed

1 egg, beaten

1 cup applesauce

1 cup apple, peeled and finely chopped

For glaze:

¼ cup apple cider

1 cup powdered sugar

Instructions:

Baked  in a glass pan, a coffee cake with a sugary white glaze
The apple cider glaze completes the cake.

Preheat the oven to 350 degrees F.

In a medium bowl, sift together flour, baking powder, salt, cinnamon and cloves. Add dried cranberries or raisins and almonds to the flour mixture; set aside.

In a large bowl, cream together butter with brown sugar. Add egg. Stir in applesauce and chopped apple.

Gradually add flour mixture to apple mixture. Stir until relatively smooth (it will still be a little chunky).

Grease a 9-by-9-inch or 12-by-7-inch baking dish. Pour batter into the prepared dish.

Bake at 350 degrees for 45 to 50 minutes, or until golden brown and a toothpick inserted near the center comes out clean. Remove from the oven and let cool.

Prepare glaze. Warm cider in a medium saucepan over medium heat. Let cider reduce to about half. Remove the pan from heat. Sift powdered sugar and add to the pan, stirring constantly. Add a tablespoon more cider if needed. When glaze is desired consistency, drizzle over cake.

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RECIPE

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Garden Checklist for week of July 7

Take care of garden chores early in the morning, concentrating on watering. We’re still in survival mode until this heat wave breaks.

* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to conserve moisture.

* Prevent sunburn; provide temporary shade for tomatoes, peppers, eggplant, melons, squash and other crops with “sensitive” skin.

* Hold off on feeding plants until temperatures cool back down to “normal” range. That means daytime highs in the low to mid 90s.

* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week. Harvest vegetables promptly to encourage plants to produce more.

* Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.

* Some weeds thrive in hot weather. Whack them before they go to seed.

* Pinch back chrysanthemums for bushy plants and more flowers in September.

* Harvest tomatoes, squash, peppers and eggplant. Prompt picking will help keep plants producing.

* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.

* Pinch off blooms from basil so the plant will grow more leaves.

* Cut back lavender after flowering to promote a second bloom.

* One good thing about hot days: Most lawns stop growing when temperatures top 95 degrees. Keep mower blades set on high.

* Once the weather cools down a little, it’s not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.

* After the heat wave, plant corn, pumpkins, radishes, winter squash and sunflowers. Make sure the seeds stay hydrated.

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