Thursday, March 3, 2011

Apple Coffee Cake

This is one of those rare recipes that I can claim absolutely no credit for, because I didn't have to change a single thing. It's just... perfect! I'm basically just transcribing this straight from my Freezer Pleasers cookbook. Lots of good stuff in this book; highly recommended if you love preparing and baking lots of meals all at once and then hoarding them all in your freezer. WARNING: This is by no means a healthy or low fat recipe!

Coffee Cake:
1/2 c butter-flavored shortening
1 c sugar
2 eggs
1 tsp vanilla extract
2 c all-purpose flour (shoot, okay I lied about not changing anything...I actually used 1 c whole wheat flour, 1 c all-purpose)
1 tsp baking powder
1 tsp baking soda
1 c (8 oz) sour cream
2 c chopped peeled tart apples

3/4 c packed brown sugar
1 tsp ground cinnamon
2 Tbsp cold butter
1/2 c chopped walnuts

In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, and salt; gradually add to the creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to two greased 8-in. square baking dishes.

For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350 for 30-35 minutes or until the toothpick does it's thing. Cool on a wire rack.

If you're going to freeze one, or both, like I do: Place it in a zip lock freezer bag and suck the air out of the bag; freeze for up to 6 months. Then when you're ready to use, just thaw overnight in fridge and warm it up in oven. It seriously tastes as fresh as the day you made it.

No comments:

Post a Comment