Have I ever given you my Apple Coffee Cake recipe? It's one I found in a magazine at the library, and then, as usual, altered to something reliable, something that we like. It takes a while to make and 40 minutes to bake, so this is a Saturday breakfast special.
APPLE COFFEE CAKE
Whisk together:
1/2 cup sugar
1/4 cup margerine
1 egg
In a separate bowl, mix together:
1 cup white flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
Peel, core and cut up 3 or 4 apples. Mix them into the wet ingredients. Add the dry ingredients and enough milk to make a nice batter. Spread in an 8 x 8 baking pan lined with parchment paper. Sprinkle cinnamon and sugar on top. Bake at 375º for 40 minutes. Cut into 9 pieces. 200 cal/piece
I usually double this recipe and bake it in a parchment lined 9 x 12 cake pan. The leftover freezes well, and for one preparation time you have two breakfasts (depending on how many are eating!)
If you have company coming for breakfast you could prepare the wet ingredients and the dry ingredients, separately, and keep them overnight in the fridge. Do the apples first thing in the morning and pop the whole thing in the oven. A real treat!
I highly recommend the Pampered Chef apple corer/peeler/slicer. Works like a charm! Impale the apple on the prongs, turn the handle and the apple is ready. Throw away the peel and the core, remove any little parts of core that remain and chop up the slices.
APPLE COFFEE CAKE
Whisk together:
1/2 cup sugar
1/4 cup margerine
1 egg
In a separate bowl, mix together:
1 cup white flour
1/2 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
Peel, core and cut up 3 or 4 apples. Mix them into the wet ingredients. Add the dry ingredients and enough milk to make a nice batter. Spread in an 8 x 8 baking pan lined with parchment paper. Sprinkle cinnamon and sugar on top. Bake at 375º for 40 minutes. Cut into 9 pieces. 200 cal/piece
I usually double this recipe and bake it in a parchment lined 9 x 12 cake pan. The leftover freezes well, and for one preparation time you have two breakfasts (depending on how many are eating!)
If you have company coming for breakfast you could prepare the wet ingredients and the dry ingredients, separately, and keep them overnight in the fridge. Do the apples first thing in the morning and pop the whole thing in the oven. A real treat!
I highly recommend the Pampered Chef apple corer/peeler/slicer. Works like a charm! Impale the apple on the prongs, turn the handle and the apple is ready. Throw away the peel and the core, remove any little parts of core that remain and chop up the slices.
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