How to make this perfect-anytime cake from Mount Airy’s High Point Café.
1 ½ c. unsalted butter, plus extra to prepare pan
1 ½ c. granulated sugar
5 large eggs
1 1/3 c. cornstarch
1 1/3 c. all-purpose flour, plus extra to prepare pan
2 tsp. baking soda
1 Tbsp. cinnamon
1 tsp. nutmeg
2 apples, skin on, diced into ¼-inch squares
1 c. confectioner’s sugar
2-4 Tbsp. water
To Make Coffee Cake: Heat oven to 375° Fahrenheit. With an electric mixer on medium-high speed, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing each until incorporated. In a separate bowl, combine cornstarch, flour, baking soda, cinnamon and nutmeg. Add flour mixture to the butter mixture, mixing on low until just combined, then medium-high until well incorporated. Gently fold apples into the batter with a spoon. Butter a Savarin or bundt pan, then dust with flour. Pour batter into pan and bake for 35 to 45 minutes, or until the top is dark brown and a knife inserted in the middle comes out clean. Remove pan from the oven, lay a towel over it, and use the towel to gently pull the cake awPreay from the sides of the pan. Remove towel and cool for 15 to 20 minutes before removing cake.
To Make Icing: Whisk together confectioner’s sugar and 2 tablespoons
water. (Add remaining water if needed until the icing reaches desired consistency.) Drizzle on cooled cake with whisk. Serves 10 to 12.