Crisp fall apples good for baking
With the cooler weather and a bounty of apples, good cooks think of baking warm cakes, breads, and desserts. More time is spent indoors, and the warmth and good smells coming from the kitchen permeate through the house. This coffeecake would be a welcome treat on a weekend morning, or when company is visiting.
The dry ingredients can be measured and ready to mix together the night before and the apples can be sliced and tossed in a little lemon juice. Choose a hard, tart apple, such as a McIntosh, Cortland, or Golden Delicious that will keep its texture and be full of flavor. Apple Coffeecake 1/2 cup light brown sugar 2 tablespoons flour 2 tablespoons butter 1 to 2 teaspoons cinnamon 1/4 cup shortening 1/2 to 3/4 cup sugar, to taste 1 egg 1/2 cup milk 1 1/2 cups unsifted flour 2 teaspoons baking powder 1/2 teaspoon salt 2 cups thinly sliced apples
Blend together brown sugar, 2 tablespoons flour, butter, and cinnamon. In another bowl combine sugar, shortening, and egg. Beat thoroughly, then stir in milk. Mix 1 1/2 cups flour, baking powder, and salt thoroughly. Stir into egg mixture just until smooth.
Spread half the batter in a greased 9- inch square pan, cover with half the apples, and top with half the brown sugar mixture. Repeat. Bake at 375 degrees F. for 45 to 50 minutes or until cake is set.