| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Firmly packed brown sugar |
| 1/2 |
c |
Rolled oats |
| 2 |
ts |
Cinnamon |
| 1/4 |
c |
Chilled butter |
| 3 |
c |
All-purpose flour |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Nutmeg |
| 3/4 |
c |
Butter; room temp. |
| 1 1/3 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
Plain yogurt |
| 1 |
md |
Apple; peeled, cored, and chopped |
INSTRUCTIONS
Here is a real yummy coffee cake recipe that I got from Bon Appetit Nov.
1990. It's one of our favorites!
Preheat oven to 350 degrees. Grease two 9 x 5 x 3 - inch loaf pans. Combine
first 3 ingredients in a small bowl. Cut in 1/4 c. chilled butter using
fingers or pastry blender until mixture resembles coarse meal. Set streusel
mixture aside.
Sift flour, baking powder, baking soda and nutmeg into large bowl. Using
electric mixer, cream 3/4 c. butter and 1 1/3 c. sugar together in another
large bowl until fluffy. Add eggs 1 at a time, beating well after each
addition. Mix in vanilla. Fold in dry ingredients alternately with plain
yogurt, beginning and ending with dry ingredients.
Pour about 1 1/2 c. batter into bottom of each prepared pan. Sprinkle 1/3
c. streusel over each. Sprinkle 1/4 of apple over each. Divide remaining
batter, streusel and apple between pans, beginning with batter. Run small
sharp knife through batter to create swirl. Bake until golden brown and
toothpick inserted into centers comes out clean, about 55 minutes. Cool on
rack. Serve warm or at room temp. Posted to EAT-L Digest by Matthew Galer
<mgaler@REMC12.K12.MI.US> on Dec 20, 1997
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