Apple Cinnamon Coffee Cake Recipe

Filling
1 cup water
1/2 cup sugar
1 teaspoon grated lemon zest
1 whole cinnamon stick
2 or 3 tart apples (such as granny Smith), peeled, cored, and sliced

Cake
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1 cup (2 sticks) butter, softened
1 cup sugar
4 large eggs
1 teaspoon grated lemon zest

Garnish
Powdered sugar

Grease a 9-inch round cake pan. Dust with flour and tap out excess.

To prepare filling, in a large saucepan, mix together water, sugar, lemon zest, and cinnamon stick. Add the apple slices.

Cook over medium-high heat until the apples are just tender, about 5 minutes. Remove the pan from the heat. Cool the apple-cinnamon mixture, then drain. Discard cinnamon stick.

To prepare the cake, in a small bowl, mix together the flour and baking powder.

In a large bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Reduce mixer speed to low. Beat in flour mixture and lemon zest.

Scrape half the batter into the prepared pan, smoothing the top. Arrange apples in an even layer on top. Spread the remaining batter over the apples.

Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 45 minutes. Transfer pan to a wire rack to cool. Turn cake out onto a serving plate. Sprinkle with powdered sugar.