Nearly every morning, I have yogurt with whatever fresh fruit I have on hand. Usually I add some ginger honey or a small amount of jam or jelly just to sweeten it up a bit. Lately, my favorite combination has been chopped apples topped with the yogurt and a dollop of fig preserves. When I saw that the apple coconut family cake was chosen for this TWD edition by Amber of CobbleDuMonde, I thought my favorite breakfast combo would be lovely incorporated into a cake. I didn’t add the coconut, but in retrospect, it wouldn’t have altered the flavors, but would have been delicious, also. Here is the recipe with substitutions in parentheses.
Apple Coconut Family Cake
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 (1/2) teaspoon ground cinnamon
3 apples, peeled and cored
2 large eggs, room temperature
1/2 cup, plus 2 teaspoons sugar (1/2 cup plus 2 teaspoons sugar)
6 tablespoons flavorless oil (3 tablespoons flavorless oil plus 3 tablespoons fig preserves)
1 tablespoon dark rum (2 tablespoons vanilla rum)
1 cup unsweetened shredded coconut (omit)
1/2 cup apple jelly for glaze(1 cup fig preserves, pressed through a sieve)
Center a rack in the oven and preheat oven to 350°. Butter a 9-inch springform pan and place it on a baking sheet line with parchment or a silicone mat. Whisk together flour, baking powder, baking soda,
cinnamon and salt. Set aside.
Cut two of the apples into dice and set aside. Cut the 3rd apple from blossom to stem into thin slices, about 1/4-inch.
In a medium bowl, whisk the eggs together with the 1/2 cup sugar for one minutes. Add the oil, fig preserves and vanilla rum. Fold in the flour mixture and the diced apples. Scrape the batter into the springform pan and jiggle a bit to even out batter. Arrange the sliced apples in an attractive pattern like th sunburst pattern and sprinkle with the remaining 2 tablespoons of sugar.Bake 45-50 minutes until knife inserted in the center comes out clean. Transfer the springform pan to a cooling rack and let cool 20 minutes.
Warm fig preserves over low heat until liquid. Add a splash of water. Glaze apple cake with the fig preserves. Serves 8.