KIDS BAKE MOTHER’S DAY: Apple-Pecan Coffeecake

A small twist on a simple, old school cinnamon coffeecake that is easy enough for the kids to make with only a little help chopping the apples. If you haven’t the ginger, cardamom, and cloves, go with all cinnamon ( 2 teaspoons) and the cake is still just yummy. While good the first day, this is one of those cakes a little better the second day when it’s had the chance to sit covered and resting overnight. Leave out the nuts if they’re not for you. Easily made with an electric mixer, mix it up by hand if that's your preference.

12 servings

Ingredients

¾ cup brown sugar
¾ cup finely chopped pecans
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon EACH: ground cardamom and ground cloves
2 large eggs, beaten
1 cup granulated sugar
1 cup canola or other flavorless oil
1 cup milk
1 teaspoon vanilla extract
3 cups white unbleached, all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
2 cups finely chopped unpeeled apples-about 3 medium. I do this in the food processor.

Instructions

PREPARATION: Grease a 9x13 baking pan. Preheat oven to 350 degrees F and place rack at center.
MAKE THE STREUSEL: In a small bowl, stir together the brown sugar, nuts, cinnamon, ginger, cardamom, and cloves. Set aside.
MIX THE WET INGREDIENTS: In a large bowl, beat together the eggs, sugar, oil, milk, and vanilla extract. Set aside.
MIX THE DRY INGREDIENTS/ADD THEM TO THE WET INGREDIENTS: In a medium bowl, stir together the flour, baking powder, and salt. Pour the dry ingredients into the bowl with the wet ingredients and mix until just well combined.
ADD HALF OF THE CAKE BATTER TO THE PREPARED PAN/ADD APPLES/ADD ½ OF THE STREUSEL. Smooth with an offset or rubber spatula until even. Sprinkle the chopped apples evenly over the batter. Sprinkle HALF the reserved streusel mixture evenly on top of the apples.
ADD THE OTHER HALF OF THE CAKE BATTER on top of the apples by dolloping and spreading it with a spoon or an offset spatula. Sprinkle with the other half of the streusel topping. A little messy is fine.
BAKE for 25-35 minutes or until toothpick placed in center comes out clean or nearly clean. Remove to a rack. Let cool 15 minutes. Serve right from the pan warm or at room temperature. Wrap tightly and store on the counter for 3-4 days. Freeze for longer storage.