My mother is a delightful cook. She loves trying new things, and she and I are always the last two eating at the dinner table because we enjoy every last bite as slowly as we please. And we might grab one more slice, just to even out the row…because no one wants to put the pan away with just one piece left in the row, right? Trust me, we don’t.
This recipe is one of my favorites from growing up. I remember having it on Sunday mornings after church, and I recall one particular time when she made an apple coffee cake and we didn’t get to eat any of it, because my dad was taking it to work. That time was lame.
But most of the time, I got to eat it too. And it was delicious. It’s a lovely treat for a weekend morning. Simple ingredients, quick and easy to throw together. It’s not the most healthful breakfast, so you probably won’t want to make it every week…but makes a great addition to the occasional brunch. It’s my favorite addition to a warm sunny weekend morning and a nice latte.
The recipe is from a hospital fundraiser cookbook for disabled children from the 70’s I think. Mix together 4 eggs, a cup of cooking oil, a cup of sugar (I do a bit less….learned that from Mom. It’s still plenty sweet.) Stir them all together.
Then mix the flour and baking powder, and gradually stir the dry ingredients into the egg mixture. Stir until there aren’t any lumps, then pour half of the batter into a 9″x13″ pan. (This recipe cuts in half really well, too–just use a small square or round pan and adjust cooking time accordingly). Add a can of pie filling. The recipe calls for blueberry, but my favorite has always been apple. Other fruit pie fillings would work too. Then pour the last half of the batter on top.
I forgot to sprinkle it with cinnamon sugar, but this would be the time to do so, before you put it in the oven. Bake at 350 degrees for 40 minutes. While it’s cooking, stir together a cup of powdered sugar with a few tablespoons of milk to make frosting. When the coffee cake is golden brown on top, take it out and drizzle with the powdered sugar frosting.
Dish up, and enjoy!
Mom’s Apple Coffee Cake recipe
- 1 cup sugar
- 4 eggs
- 1 cup cooking oil
- 2 cups flour
- 1 teaspoon baking powder
Mix the sugar, eggs and oil. Gradually stir in the dry ingredients and spread half the mixture in a 9 x 13 pan. Spread a 16 ounce can of pie filling (apple’s the best) over this, then spread the remaining batter over the pie filling. Sprinkle with sugarn and cinnamon mixture. Bake 40 minutes at 350 degrees, then drizzle with powdered sugar frosting while the coffee cake is still warm.
