Apple (or any fruit) Coffee Cake Supreme

Image Apple Coffee Cake

This 1986 recipe winner of the Pillsbury Bake-Off, has gone through a few changes over the years. Pillsbury once published it, similar to what I’ve included later in this post, but eventually revamped it, replacing the 100% made-from-scratch method with its refrigerated biscuits, loaded with homogenized shortening and chemical-laden synthetic preservative.

I’ve never had a desire to use the unhealthy Pillsbury products, so I’ve stuck to the original recipe – easier than pancake batter to toss together! – albeit, making a few of my own changes, improving it from a sugar-laden confection to one that is more breakfast-friendly.

Image Blueberry Coffee Cake This recipe makes a lovely, lush batter which wraps itself around any fresh seasonal fruit – apricot, pear, peach or mango – as well as frozen wild-picked berries – strawberries, black raspberries, red raspberries, and blueberries – picked in their prime. Mango, by the way, with a dash of chile powder added to the batter, creates an adult favorite, wonderful with a fresh cup of espresso.

Lime zest is particularly delightful with blueberries and peach, while lemon zest works well with apple and mango. Since discovering the intense, amazing flavor of preserved, lacto-fermented lemons and limes, I much prefer their ease-of-us compared to fresh lemons and limes.

Apple (or any fruit) Coffee Cake Supreme

1 to 2 tsp grated lemon peel
1/2 cup plain yogurt (or sour cream)
3 T melted butter
1 1/3 cups all-purpose flour (I grind sifted, whole-wheat pastry flour)

1/4-cup sugar (original was 1/2-cup)
2 eggs
2 tsp baking powder
1 tsp salt
1/2 tsp vanilla (added, not in original)

3 to 4 cups thinly sliced apples, leave peel on if organic (3 to 4 medium apples, baking/pie apple, not sauce)

1/2 to 1 cup sliced almonds

1/4 cup sugar (1/3-cup originally)
1/4-cup melted butter
1 egg, beaten

  1. Stir together lemon peel, yogurt, melted butter, flour – cover, allow to sit at least 12-hours room temp
  2. Preheat oven to 350
  3. Whisk remaining ingredients and fold into flour mixture
  4. Spread batter into an 8-inch square pan, OR 10-inch removable-bottom tart pan (preferable)
  5. Arrange apples, overlapping slightly, on top.
  6. Bake 35 to 40 minutes until golden brown and toothpick inserted in center comes out clean
  7. Remove from oven, and sprinkle sliced almonds on top cake
  8. Whisk glaze ingredients – sugar, butter, egg – slowly pour over almonds and allow mixture to soak into hot cake
  9. Broil 5-6 inches from heat for 1 to 2 minutes or until bubbly

Serve warm. Store in refrigerator if there’s any remaining.