apples

Remembering my Dad

I'm remembering my Dad today. Remembering the hugs and the "I love yous."

Missing him always but especially on this day, his 20th yahrzeit.

This was one of his favorite desserts.

william vail's favorite Apple Brown Betty

  •  4-5 pie apples such as Granny Smiths, Rhode Island Greenings or Golden Delicious
  • 1-1/2 tablespoons lemon juice
  • 3 cups diced homestyle white bread
  • 1/2 cup brown sugar
  • 1/3 cup melted unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • pinch of salt

Preheat the oven to 350 degrees. Peel the apples and remove the cores. Cut the apples into bite sized pieces. Pour the lemon juice over the apples and place them in a baking dish. Combine the bread dice, brown sugar, melted butter, cinnamon, nutmeg and salt in a bowl. Toss the ingredients to distribute the ingredients evenly. Place the bread mixture on top of the apples. Bake for about 45 minutes or until the top is golden brown and crusty. Let cool slightly, but best when served warm.

Makes 4 servings

 

You can never have too many Baked Apple recipes.

Baked Apples with Dried Fruit and Jam

On days like this when it can't decide whether it is snowing or raining freezing rain and it's dark and you have to wear 10 pounds of clothing to keep warm if you're going out and you think the weather will never be better, it's nice to know that in other parts of the world it is sunny and wonderful.

It's summertime in Buenos Aires, where my brother lives. 

It's sunny and warm in Johannesburg where my friend Sharon Lurie lives.

In Israel, the first of the fruit trees are beginning to bud, the first hopeful sign of the renewal of the life cycle. Soon everything will be in full bloom. This is worth celebrating and, in fact, that is what the Jewish holiday of Tu B'shevat is all about. Celebrating a new year of trees, plant life, fruits and vegetables, the earth in all its bounty. It starts at sundown on February 3rd this year.

On Tu B'shevat it is traditional to eat fruits, vegetables and grains.

For those of us in places like Connecticut, where I live, and where it's cold and gloomy and the only thing blooming are the orchids on my kitchen windowsill, I'm thinking about celebrating with Baked Apples. To me, this is a celebratory dish because it is so easy to cook, so comforting and so tasty.

Here's one of my latest recipes:

Baked Apples with Dried Fruit and JaM

  • 4 large baking apples
  • half a lemon
  • 1/4 cup chopped dates
  • 1/4 cup dried cranberries or raisins
  • 2 tablespoons raspberry or strawberry jam
  • cinnamon
  • 2 teaspoons coconut oil, optional
  • 1 cup mango juice

Preheat the oven to 375 degrees. Wash the apples and remove the core with an apple corer or small knife, leaving about 1/2” of the core on the bottom. Peel the apples halfway down from the top and rub the peeled surfaces with the cut side of the lemon. Put the apples in a baking dish. Mix the dates, cranberries and jam. Stuff this mixture into the apple hollows. Sprinkle the apples with cinnamon. Dot the tops of the apples with equal amounts of coconut oil. Bake for 20 minutes. Pour the juice over the apples. Bake for another 35-40 minutes, basting occasionally with the pan juices, or until the apples are tender. Serve warm or at room temperature.

 

Makes 4 servings

Granola Baked Apples

There’s a bumper crop of apples in Connecticut this year. Business is booming, orchardists are breathing sighs of relief (last year was an apple disaster). I am thrilled, thrilled, thrilled. 
 I hardly ever eat apples, except in the autumn when I get them at the local orchards and they taste like real food that’s been planted in real dirt. 
 So I’ve been eating apples for the past week. 
 And I have started my  pie  baking. Last week I took my annual trip to  Blue Jay Orchards  in Bethel to get 40 pounds of Rhode Island Greenings, my favorite apple for pie. 
 They also had some terrific looking Honeycrisps, just for eating out of hand. And some Macoun, which I like for applesauce.  
 And of course, I bought Cortlands. They were big, beautiful and are the very best for Baked Apples of any kind. Like these: 

  
     
     
  Granola Baked Apples  
     
  6 baking apples such as Cortland  
  half a lemon  
  1/3 cup crushed granola cereal  
  1/3 cup raisins  
  1/4 chopped almonds  
  1/2 teaspoon cinnamon  
  1/4 teaspoon freshly grated nutmeg  
  1 tablespoon lemon juice  
  1/4 cup honey  
  4 teaspoons butter or margarine  
  3/4 cup apple cider or homestyle apple juice  
     
  Preheat the oven to 375 degrees. Wash the apples and remove the core with an apple corer or small knife, leaving about 1/2” of the core on the bottom. Peel the apples halfway down from the top and rub the peeled surfaces with the cut side of the lemon. Put the apples in a baking dish. Mix the granola, raisins, almonds, cinnamon, nutmeg, lemon juice and honey and stuff this mixture into the hollowed out cavities in the apples. Dot the tops of each apple with one teaspoon butter. Pour the cider into the baking dish. Bake the apples for about 45 minutes, basting occasionally with the apple cider, or until the apples are tender. If the fruit is darkening too quickly, place a small piece of tin foil on top during baking. Serve the apples warm or at room temperature. Makes 4 servings  
     

   

There’s a bumper crop of apples in Connecticut this year. Business is booming, orchardists are breathing sighs of relief (last year was an apple disaster). I am thrilled, thrilled, thrilled.

I hardly ever eat apples, except in the autumn when I get them at the local orchards and they taste like real food that’s been planted in real dirt.

So I’ve been eating apples for the past week.

And I have started my pie baking. Last week I took my annual trip to Blue Jay Orchards in Bethel to get 40 pounds of Rhode Island Greenings, my favorite apple for pie.

They also had some terrific looking Honeycrisps, just for eating out of hand. And some Macoun, which I like for applesauce. 

And of course, I bought Cortlands. They were big, beautiful and are the very best for Baked Apples of any kind. Like these:

 

 

Granola Baked Apples

 

6 baking apples such as Cortland

half a lemon

1/3 cup crushed granola cereal

1/3 cup raisins

1/4 chopped almonds

1/2 teaspoon cinnamon

1/4 teaspoon freshly grated nutmeg

1 tablespoon lemon juice

1/4 cup honey

4 teaspoons butter or margarine

3/4 cup apple cider or homestyle apple juice

 

Preheat the oven to 375 degrees. Wash the apples and remove the core with an apple corer or small knife, leaving about 1/2” of the core on the bottom. Peel the apples halfway down from the top and rub the peeled surfaces with the cut side of the lemon. Put the apples in a baking dish. Mix the granola, raisins, almonds, cinnamon, nutmeg, lemon juice and honey and stuff this mixture into the hollowed out cavities in the apples. Dot the tops of each apple with one teaspoon butter. Pour the cider into the baking dish. Bake the apples for about 45 minutes, basting occasionally with the apple cider, or until the apples are tender. If the fruit is darkening too quickly, place a small piece of tin foil on top during baking. Serve the apples warm or at room temperature. Makes 4 servings

 

 

Applesauce Sour Cream Coffee Cake

I love when apple season starts. Mostly because I think the apples for sale in the market are tasteless and boring and the new varieties are way too sweet. I prefer the old fashioned apples I can get, but only once a year, at the local orchard.  Winesap, Gravenstein, Stayman. These taste like I remember apples tasting when I was a kid. The way apples are supposed to taste. Crisp, tart and sweet at the same time. Fresh. With real floral-fruit flavor that makes it seem as if it was just picked, not stored in a bin for a few months.  I don’t think of myself as a food snob who only buys at specialty stores and sneers at supermarkets. I shop at supermarkets all the time.  But apples are another story. So I eat them and cook with them mostly in the autumn when I can get the good ones. Rhode Island Greenings for  pie . Winesaps and Northern Spys for  cake . Jonathans and Romes for  baked apples .  This week I’m thinking about Apple Cake because Rosh Hashanah is just a few weeks away and apple cake of one kind or another is always on my menu for the new year holiday.       Applesauce Sour Cream Coffee Cake      1/3 cup sugar  1/4 cup butter  1/2 cup applesauce  1/3 cup sour cream  1 large egg, beaten  1 tablespoon freshly grated lemon peel  1-1/2 cups all-purpose flour  1 tablespoon baking powder  1/2 teaspoon baking soda  1/2 teaspoon salt  1 teaspoon ground cinnamon  1/4 teaspoon nutmeg  1/3 cup milk     streusel topping:     1/4 cup brown sugar  3 tablespoons cold butter  6 tablespoons all-purpose flour  1/4 teaspoon salt  1/3 cup chopped nuts     Preheat the oven to 375 degrees. Lightly grease an 8” square cake pan. Beat the sugar and butter together with a hand mixer or electric mixer set at medium speed for 1-2 minutes or until the mixture is smooth and creamy. Add the applesauce, sour cream, egg and lemon peel and beat the ingredients for 1-2 minutes or until smooth. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a bowl. Add half the dry ingredients to the butter mixture and beat until well blended. Add half the milk and beat until well blended. Repeat until all the flour and milk have been used up. Pour the batter into the prepared pan. Combine the streusel topping ingredients and mix them with your fingers, a pastry blender or two knives until the mixture is mealy. Sprinkle over the batter. Bake for 30-35 minutes or until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool in the pan 10 minutes then carefully invert the cake twice onto a cake rack to cool completely. Turn the cake right side up to cool completely. Makes 8-10 servings   

I love when apple season starts. Mostly because I think the apples for sale in the market are tasteless and boring and the new varieties are way too sweet. I prefer the old fashioned apples I can get, but only once a year, at the local orchard.

Winesap, Gravenstein, Stayman. These taste like I remember apples tasting when I was a kid. The way apples are supposed to taste. Crisp, tart and sweet at the same time. Fresh. With real floral-fruit flavor that makes it seem as if it was just picked, not stored in a bin for a few months.

I don’t think of myself as a food snob who only buys at specialty stores and sneers at supermarkets. I shop at supermarkets all the time.

But apples are another story. So I eat them and cook with them mostly in the autumn when I can get the good ones. Rhode Island Greenings for pie. Winesaps and Northern Spys for cake. Jonathans and Romes for baked apples.

This week I’m thinking about Apple Cake because Rosh Hashanah is just a few weeks away and apple cake of one kind or another is always on my menu for the new year holiday. 

 

Applesauce Sour Cream Coffee Cake

 

1/3 cup sugar

1/4 cup butter

1/2 cup applesauce

1/3 cup sour cream

1 large egg, beaten

1 tablespoon freshly grated lemon peel

1-1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/3 cup milk

 

streusel topping:

 

1/4 cup brown sugar

3 tablespoons cold butter

6 tablespoons all-purpose flour

1/4 teaspoon salt

1/3 cup chopped nuts

 

Preheat the oven to 375 degrees. Lightly grease an 8” square cake pan. Beat the sugar and butter together with a hand mixer or electric mixer set at medium speed for 1-2 minutes or until the mixture is smooth and creamy. Add the applesauce, sour cream, egg and lemon peel and beat the ingredients for 1-2 minutes or until smooth. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg into a bowl. Add half the dry ingredients to the butter mixture and beat until well blended. Add half the milk and beat until well blended. Repeat until all the flour and milk have been used up. Pour the batter into the prepared pan. Combine the streusel topping ingredients and mix them with your fingers, a pastry blender or two knives until the mixture is mealy. Sprinkle over the batter. Bake for 30-35 minutes or until a cake tester inserted into the middle of the cake comes out clean. Let the cake cool in the pan 10 minutes then carefully invert the cake twice onto a cake rack to cool completely. Turn the cake right side up to cool completely. Makes 8-10 servings

 

Roasted Chicken with Apples, Shallots and Mushrooms

Do you think Adam and Eve would have been tempted by an old, supermarket Red Delicious apple left over from last year?  I doubt it.  But a fresh, crisp, juicy apple is one of life’s sweetest gifts. And far from ordinary.  At least they’re not ordinary at this time of year, when the new harvest is in full swing. You can get new crop apples at a farm stands now, and some supermarkets have them too. And even though we can buy apples any time, they are like all other seasonal foods: best eaten in season.   I bought a bushel of apples plus several bags of different apple varieties recently. Most went into  pies , some  cakes ,  baked apples ,  apple crisp  and some snacks and stuff. But I still have some left over.   These are for cooking with savory dishes like this Roasted Chicken with Apples, Shallots and Mushrooms.      Roasted Chicken with Apples, Shallots and Mushrooms      1 roasting chicken, about 5-6 pounds  2 tablespoons olive oil, softened margarine (or butter)  salt and freshly ground black pepper to taste  8 medium shallots, peeled  8 cloves garlic, peeled  1 cup apple cider  10 ounces fresh mushrooms, cleaned  3 tart apples, peeled and cut into large chunks  1/3 cup chicken stock or white wine  1/4 cup coconut milk (or cream)  Preheat the oven to 400 degrees.     Wash and dry the chicken. Rub the skin with the olive oil. Sprinkle with salt and pepper if desired. Place the chicken, breast-side down, on a rack in a roasting pan.  Add the shallots and garlic to the pan. Immediately reduce the oven heat to 350 degrees and roast for 45-50 minutes, basting occasionally with the apple cider. Turn the chicken breast-side up. Add the mushrooms and apple chunks to the pan. Continue to roast until a meat thermometer inserted into thickest part of breast registers 160 degrees (45 minutes plus, depending on the size of the chicken). Baste occasionally with the pan fluids until 15 minutes before you expect the chicken to be done. Remove the chicken to a carving board, and let rest for 15 minutes before carving.  Reduce the oven heat to 140 degrees. Remove the vegetables and apples with a slotted spoon, and keep them warm in the oven. Add the chicken stock to the roasting pan, stir, and bring the liquid to a boil. Cook over high heat for about 2 minutes or until sauce has reduced to the consistency of heavy cream. Add the coconut milk, stir, and keep warm over low heat. Taste for seasoning and add salt and pepper to taste.  Carve the chicken, and place the pieces on a serving dish surrounded by vegetables and apples. Pour the sauce over the sliced meat and vegetables (or serve separately), and serve.  Makes 6 servings.

Do you think Adam and Eve would have been tempted by an old, supermarket Red Delicious apple left over from last year?

I doubt it.

But a fresh, crisp, juicy apple is one of life’s sweetest gifts. And far from ordinary.

At least they’re not ordinary at this time of year, when the new harvest is in full swing. You can get new crop apples at a farm stands now, and some supermarkets have them too. And even though we can buy apples any time, they are like all other seasonal foods: best eaten in season. 

I bought a bushel of apples plus several bags of different apple varieties recently. Most went into pies, some cakes, baked apples, apple crisp and some snacks and stuff. But I still have some left over. 

These are for cooking with savory dishes like this Roasted Chicken with Apples, Shallots and Mushrooms.

 

Roasted Chicken with Apples, Shallots and Mushrooms

 

1 roasting chicken, about 5-6 pounds

2 tablespoons olive oil, softened margarine (or butter)

salt and freshly ground black pepper to taste

8 medium shallots, peeled

8 cloves garlic, peeled

1 cup apple cider

10 ounces fresh mushrooms, cleaned

3 tart apples, peeled and cut into large chunks

1/3 cup chicken stock or white wine

1/4 cup coconut milk (or cream)

Preheat the oven to 400 degrees.

 

Wash and dry the chicken. Rub the skin with the olive oil. Sprinkle with salt and pepper if desired. Place the chicken, breast-side down, on a rack in a roasting pan.

Add the shallots and garlic to the pan. Immediately reduce the oven heat to 350 degrees and roast for 45-50 minutes, basting occasionally with the apple cider. Turn the chicken breast-side up. Add the mushrooms and apple chunks to the pan. Continue to roast until a meat thermometer inserted into thickest part of breast registers 160 degrees (45 minutes plus, depending on the size of the chicken). Baste occasionally with the pan fluids until 15 minutes before you expect the chicken to be done. Remove the chicken to a carving board, and let rest for 15 minutes before carving.

Reduce the oven heat to 140 degrees. Remove the vegetables and apples with a slotted spoon, and keep them warm in the oven. Add the chicken stock to the roasting pan, stir, and bring the liquid to a boil. Cook over high heat for about 2 minutes or until sauce has reduced to the consistency of heavy cream. Add the coconut milk, stir, and keep warm over low heat. Taste for seasoning and add salt and pepper to taste.

Carve the chicken, and place the pieces on a serving dish surrounded by vegetables and apples. Pour the sauce over the sliced meat and vegetables (or serve separately), and serve.

Makes 6 servings.

Baked Apples with Raisins, Honey, Orange and Pistachios

It’s apples and honey time. First, because those two ingredients are delicious symbols of Rosh Hashanah, which starts at sundown next Sunday.  But also because new crop apples are just beginning their season, and after months and months of mealy, dry, tasteless supermarket apples, we can finally find some that taste fresh, juicy and wonderful. Like maybe the kind that tempted Eve.   And also because September is National Honey Month. Honey, too, is in a high season right now, especially in the Northeast.  So I was delighted to read an  article  in The Huffington Post that said honey has health benefits.  That means I am going to be terrifically healthy. I have several jars of honey in my pantry. That I keep replenishing because, well, I use a lot of honey.  Honey is so, so good, right from my fingers, as I scoop the remnants that remain on the outside as I close up the jar.  It also tastes really good poured onto ice cream, cereal and pancakes.  And it’s an incredibly useful ingredient in recipes for dessert, like honey cake and also in savory foods — like mixing it with apple juice to baste a turkey.  Honey as healthy?  Well, that’s just an added bonus.  When I read the article and it mentioned using honey to help with night time coughs I thought about where I had heard that before.  Oh yeah. My Mom. Ages ago, when I was a little girl and had a cold and she mixed honey into tea.  Some things never change, nor should they.  Here’s an old recipe that I can now say is healthy because it has honey. Also, fresh, new crop apples.  It’s also a wonderful treat for Rosh Hashanah or any other holiday or any day in the week.     BAKED APPLES WITH RAISINS, HONEY, ORANGE AND PISTACHIOS     4 large baking apples  6 tablespoons golden raisins  1/4 cup chopped pistachios  2 teaspoons grated fresh orange peel  1/2 teaspoon ground ginger  1/4 teaspoon ground cinnamon  6 tablespoons honey  1/2 cup orange juice  1/2 cup water  1 tablespoon butter, cut into 4 pieces (or use coconut oil)     Preheat the oven to 375 degrees. Wash the apples and remove the cores, leaving about one-half inch at the bottom. Peel the apples about halfway down from the top. Place the apples in a baking dish. Mix the raisins, pistachios, orange peel, ginger, cinnamon, 3 tablespoons honey and 3 tablespoons orange juice in a small bowl. Spoon equal amounts of this mixture into the hollowed apple cores. Combine the remaining honey, juice and water and pour over the apples. Dot the tops with butter. Bake for 45 minutes, or until the apples are tender, basting occasionally with the pan juices.  Makes 4 servings

It’s apples and honey time. First, because those two ingredients are delicious symbols of Rosh Hashanah, which starts at sundown next Sunday.

But also because new crop apples are just beginning their season, and after months and months of mealy, dry, tasteless supermarket apples, we can finally find some that taste fresh, juicy and wonderful. Like maybe the kind that tempted Eve. 

And also because September is National Honey Month. Honey, too, is in a high season right now, especially in the Northeast.

So I was delighted to read an article in The Huffington Post that said honey has health benefits.

That means I am going to be terrifically healthy. I have several jars of honey in my pantry. That I keep replenishing because, well, I use a lot of honey.

Honey is so, so good, right from my fingers, as I scoop the remnants that remain on the outside as I close up the jar.

It also tastes really good poured onto ice cream, cereal and pancakes.

And it’s an incredibly useful ingredient in recipes for dessert, like honey cake and also in savory foods — like mixing it with apple juice to baste a turkey.

Honey as healthy?

Well, that’s just an added bonus.

When I read the article and it mentioned using honey to help with night time coughs I thought about where I had heard that before.

Oh yeah. My Mom. Ages ago, when I was a little girl and had a cold and she mixed honey into tea.

Some things never change, nor should they.

Here’s an old recipe that I can now say is healthy because it has honey. Also, fresh, new crop apples.

It’s also a wonderful treat for Rosh Hashanah or any other holiday or any day in the week.

 

BAKED APPLES WITH RAISINS, HONEY, ORANGE AND PISTACHIOS

 

4 large baking apples

6 tablespoons golden raisins

1/4 cup chopped pistachios

2 teaspoons grated fresh orange peel

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

6 tablespoons honey

1/2 cup orange juice

1/2 cup water

1 tablespoon butter, cut into 4 pieces (or use coconut oil)

 

Preheat the oven to 375 degrees. Wash the apples and remove the cores, leaving about one-half inch at the bottom. Peel the apples about halfway down from the top. Place the apples in a baking dish. Mix the raisins, pistachios, orange peel, ginger, cinnamon, 3 tablespoons honey and 3 tablespoons orange juice in a small bowl. Spoon equal amounts of this mixture into the hollowed apple cores. Combine the remaining honey, juice and water and pour over the apples. Dot the tops with butter. Bake for 45 minutes, or until the apples are tender, basting occasionally with the pan juices.

Makes 4 servings

Mom’s Raisin Bran Apple Crisp

Wanna Sell Your House? Smell this!  Yesterday I baked a Banana Bread that I couldn’t eat because I’m allergic. But I always have leftover bananas around so I make Banana Bread a lot. I love the aroma. In fact, I mentioned yesterday that it is one of the best kitchen smells there is.  Which reminded me about when we were selling our old house. The real estate agent told us to make sure there were some good aromas coming out of the kitchen in order to entice prospective buyers.  So I got to thinking about the good smells that come out of a kitchen and what I could bake or make to make my kitchen be the one someone wanted to cook in and therefore buy my house. I even wrote one of my newspaper articles about house-selling aromas.  Choices I considered: fresh coffee, tomato sauce, fresh-baked yeast bread, anything with baking apples.  Well, fresh coffee is the easiest but you can’t have it going all day or it tastes and begins to smell bitter.  Yeast bread is my favorite, but I didn’t always have the time to bake one.  Tomato sauce may be among my favorites but the garlic could be off-putting to some.  So, apple it was. Baked apple. Apple pie. Apple Crisp.   Fortunately we had some wonderful desserts during that time. We did sell the house too!  Here’s a recipe with an intoxicating aroma — my    

Wanna Sell Your House? Smell this!

Yesterday I baked a Banana Bread that I couldn’t eat because I’m allergic. But I always have leftover bananas around so I make Banana Bread a lot. I love the aroma. In fact, I mentioned yesterday that it is one of the best kitchen smells there is.

Which reminded me about when we were selling our old house. The real estate agent told us to make sure there were some good aromas coming out of the kitchen in order to entice prospective buyers.

So I got to thinking about the good smells that come out of a kitchen and what I could bake or make to make my kitchen be the one someone wanted to cook in and therefore buy my house. I even wrote one of my newspaper articles about house-selling aromas.

Choices I considered: fresh coffee, tomato sauce, fresh-baked yeast bread, anything with baking apples.

Well, fresh coffee is the easiest but you can’t have it going all day or it tastes and begins to smell bitter.

Yeast bread is my favorite, but I didn’t always have the time to bake one.

Tomato sauce may be among my favorites but the garlic could be off-putting to some.

So, apple it was. Baked apple. Apple pie. Apple Crisp. 

Fortunately we had some wonderful desserts during that time. We did sell the house too!

Here’s a recipe with an intoxicating aroma — my 

 

Mom’s Raisin Bran Apple Crisp:

 

  • 2 tablespoons butter
  • 4-5 large, tart apples, peeled, cored and sliced
  • 2 tablespoons sugar or honey
  • 1 teaspoon cinnamon
  • pinch or two of salt
  • 1/3 cup sugar
  • 3 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 2 cups slightly crushed raisin bran cereal

 

Preheat the oven to 350 degrees. Melt the 2 tablespoons butter and set aside to cool slightly. Combine the apples, 2 tablespoons sugar, cinnamon, salt and melted butter and place in a baking dish. Cream the 1/3 cup sugar and 3 tablespoons butter with an electric beater until well combined. Beat in the flour. Add the raisin bran and work it into the creamed mixture gently, leaving the bran flakes more or less intact. Sprinkle this mixture on top of the apples. Cover the pan and bake for 30 minutes. Remove the cover and bake for 10-15 minutes or until crisp and golden brown.

Makes 8 servings

apple coffee cake

We made apple coffee cake with some of the apples we picked last weekend and it’s delish! An old friend taught me this recipe and it’s a big hit every time I make it. 

For the cake: 

1 c flour

1 tsp baking powder

1/2 tsp salt

1/2 c sugar

1 T. cinnamon

5 1/2 T unsalted butter, room temp

1 egg, beaten

1/2 c milk

2 apples, peeled and sliced

For the crumb top: (mix in separate bowl)  

3/4 c flour

3/4 c brown sugar

1 tsp salt

4 T unsalted butter, room temp

1/2 c oats

1. Preheat oven to 375. Grease parchment paper and place in baking dish

2. sift flour, baking powder and salt

3. mix 1/4 c sugar w cinnamon and set aside in separate bowl

4. In separate bowl, mix 1/4 c sugar w butter

5. Beat in egg and add flour mixture and milk slowly

6. Spread half batter on parchment

7. l;ayer the apples and sprinkle with 1/2 the cinnamon sugar

8. Add rest of batter and sprinkle with cinnamon sugar

9. Cover with crumb top

10. Bake at 375 for 25 minutes

11. Reduce heat to 350 and bake another 25 minutes

Submitted by cookiequest

WOW this DOES sound delish! Thanks for the recipe. I still have lots of apples, even after all my pie baking. Will definitely make this cake. YUM