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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My family really enjoys this sweet, moist coffee cake with its crunchy cinnamon topping. On chilly winter days, a warm slice hits the spot, but it tastes just as good served cold. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
1-1/2 cups sugar |
2 eggs |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1-3/4 cups buttermilk |
2 medium tart apples, peeled and thinly sliced |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup sugar |
1-1/2 teaspoons ground cinnamon |
1/4 cup cold butter, cubed |
1/2 cup chopped pecans |
Directions:
1. In a bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Spread half into a greased 13-in. x 9-in. baking dish. Top with apples. Carefully spread remaining batter over apples.
2. For topping, combine flour, sugar and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.
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