A Day In The Life Of A Cat

It's apple pickin' time!

Apple Coffee Cake

2 medium tart apples such as Granny Smith
2 cups unbleached all-purpose flour
2 1/4 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
1 cup sugar
1/2 cup milk or plain soy milk
2 large eggs
1 1/2 teaspoons vanilla extract
1/3 cup apple jelly, stirred over low heat until smooth

Preheat the oven to 450F. Lightly grease and flour an 8-by-3-inch springform pan. Peel, quarter, and core the apples. Cut each quarter into 1/2-inch-thick wedges.

In a small bowl, mix the flour, baking powder, cinnamon, and salt until blended. In a large bowl, using an electric mixer, beat the butter until smooth. Add the sugar and beat until fluffy. Beat in the milk, butter, eggs, and vanilla. Add the flour mixture and beat on medium speed for 2 minutes, or until smooth.

Spread the batter in the prepared pan. Arrange the apple wedges, overlapping them slightly, in a circular pattern over the batter. Brush the apples with half of the apple jelly. Bake for 15 minutes. Reduce the oven temperature to 350F. Bake for 50 to 60 minutes longer, or until a cake tester inserted near the center comes out clean. Set the pan on a wire rack to cool for 15 minutes, then remove the sides of the pan. Brush the top of the cake with the remaining apple jelly. Cool completely on a rack. Serve at room temperature.

Serves 8.