MEGHAN BARRON'S APPLE-NUT COFFECAKE
Ten-year-old Meghan Barron of Arnold, Md., won King Arthur Flour's junior-division Grand Prize for her coffeecake recipe.
She was their guest, along with her parents and 7-year-old brother, at last month's `Winterbake a three-day event for contest winners that included baking workshops, gourmet meals, and an award ceremony at Vermont's Inn at Essex.
In a brief Monitor interview, Meghan said she came up with the winning recipe by adapting one she liked.
Meghan's mother, Mary Rosa, attested to the recipe's originality, claiming that it hasn't a trace of `mom's hands on it.' 1 cup unbleached all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup sugar 1/4 cup shortening 1 egg 1/2 teaspoon vanilla 1/2 cup sour cream 1 apple, cored and chopped 1/4 cup walnuts, crushed 1/4 cup brown sugar 1 tablespoon butter 1/2 teaspoon cinnamon
Grease and flour an 8-inch round cake pan. In medium bowl, stir together flour, baking powder, soda, and salt. In large bowl beat together sugar and shortening until fluffy. Beat in egg and vanilla. Stir about half the flour mixture into the sugar mixture. Stir in sour cream. Stir in the rest of the flour mixture. Stir in apple and spread evenly into greased pan.
Put nuts, brown sugar, butter, and cinnamon into a small bowl and mix until crumbly. Sprinkle over coffeecake. Bake in a 350-degree F. oven for 25 to 30 minutes, or until done. Serve warm. Yields 12 slices.