| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Breads |
6 |
Servings |
INGREDIENTS
| 1 |
c |
King Arthur Unbleached all-purpose |
|
|
Flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/8 |
ts |
Salt |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Shortening |
| 1 |
|
Egg |
| 1/2 |
ts |
Vanilla |
| 1 |
|
Apple, cored and chopped |
| 1/2 |
c |
Sour cream |
| 1/4 |
c |
Walnuts, chopped |
| 1/4 |
c |
Brown sugar |
| 1 |
tb |
Butter |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
"This coffee cake, moist and spicy, with a buttery streusel topping, is
perfect with a cup of hot coffee or tea. The recipe, which comes from a
ten-year-old Meghan Barron of Arnold, Maryland, is the grand prize winner
in our 1993 WinterBake competition's junior division." - King Arthur
In a medium bowl, stir together flour, baking powder, soda and salt. Set
aside.
In a large bowl, beat together sugar and shortening till fluffy. Beat in
egg and vanilla. Stir about half the dry ingredients into the sugar
mixture. Mix in sour cream, then stir in remainder of dry ingredients. Mix
in apple. Spread evenly in a lightly greased and floured 8" round pan.
In a small bowl, mix nuts, brown sugar, butter and cinnamon till crumbly.
Sprinkle over coffee cake.
Bake in a 350 degree oven for 25 to 30 minutes, or until cake tests done.
Serve warm.
From: King Arthur Flour Posted by: Debbie Carlson - Cooking Echo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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