Apple-Rum Coffee Cake
Apple-Rum Coffee Cake
by Crowded Table Orchard
Ingredients (yields 10-12 servings)
6 medium apples, peeled, cored, and chopped (4 cups-ish)
1 cup rum (can substitute apple cider or ½ & ½)
1 ½ cups granulated sugar
½ cup vegetable oil
2 eggs
2 cups Roaring Fork Mill All-Purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup coarsely chopped walnuts
Steps:
Preheat oven to 350˚F. Lightly grease 9x13” baking dish.
Place apples in shallow dish and pour rum over. Cover and set aside.
In a medium bowl, beat together sugar, oil, and eggs with a whisk until combined.
Uncover the apple-rum mixture and stir a few times so that the rum flavor gets infused into the apples.
In a large bowl, sift flour, baking powder, baking soda, salt and spices. Stir in walnuts, egg mixture, and rum-soaked apples with their liquid.
Spoon the batter evenly into the prepared baking dish.
Bake for 50-55 minutes or until a toothpick inserted in the center of the coffee cakes comes out clean.
Serve warm or at room temperature.
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