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I have yet again another apple recipe! But this time for breakfast. Grab a cup of coffee and join me!

I often get questions about different kinds of foods. You can use any type of apple for this recipe, but in my quick cooking video, I share three types of apples that our family uses: store-bought, apples grown by our neighbor who has an orchard, and organic. All three types of apples will work

  • Store-bought: Some have a tougher skin, but will stay in the refrigerator for a long time, so I like to keep these apples around.
  • Home-grown: Not organic as my neighbors spray to keep bugs and fungus away. But I just thoroughly wash them before we eat and they’ll last in the refrigerator for a couple of months. They are also only available for about a month’s time every year.
  • Organic: I get these from the Farmer’s Market only during a couple months of the year and they do not last very long in my refrigerator. It’s still important to wash organic foods and to cut out the spoiled part.

Apple Coffee Cake

Ingredients

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1/2 cup butter flavored shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 3/4 cups chopped, peeled tart apples
  TOPPING:
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup chopped walnuts or pecans

Directions

In a mixing bowl, cream shortening and sugar.

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Add eggs and vanilla; mix well.

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Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream.

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Stir in apples.

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Transfer to two greased 8-in. square baking dishes.

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For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts.

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Sprinkle over batter.

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Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator.

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