Favorite Apple Coffeecake

It was tradition. When it came time to depart a visit to my parents, Mother faithfully packed us out with goodies from my dad’s garden and her kitchen. We could count on serving her favorite coffeecake at the next day’s breakfast. And over the years, we all grew to love that coffeecake. Today, not as faithfully, but still often, I bake one to share with my now-grown kiddos. They love it too. Family traditions and comfort cooking bring happy memories and warm smiles.

Apple Coffeecake

Mother has been gone nearly 18 years now, but she lives on in our hearts and our lives. With her in mind, I baked up a coffeecake to take along on my Easter visit to our daughter and granddaughter a state away. In keeping with Mother’s trademark “simple and delicious” recipes, this Apple Coffeecake is a winner. It is also a great way to use up milk that has gone sour. But you can make it even with sweet milk, altering the ingredients just a tiny bit. If you plan to use 1 cup sweet milk instead of the sour milk, omit the soda in the recipe and add one more teaspoon of baking powder. Alternatively, you could add 1 T lemon juice to the sweet milk to sour it.

To bake this delicious cake, first mix together:

2 ½ cups flour

2 cups brown sugar

½ tsp salt

2/3 cup butter or margarine

Once it’s mixed so that the butter crumbs spread evenly throughout, the next step is very important. Remember: reserve ½ cup of this sugar mixture for later.

To the rest of the mixture add:

½ tsp soda

½ tsp cinnamon

½ tsp nutmeg

2 tsp baking powder

(Here’s where you determine if you need to change the 1/2 tsp soda to another tsp of baking powder–making 3 tsp baking powder total–or add a souring agent to 1 cup of sweet milk.)

In a small bowl, combine:

2 beaten eggs

1 cup sour milk

Mix well with the sugar/flour mixture.

Peel, core, and finely dice one apple of your choice.

Granny Smith apples bake well in this recipe but others varieties can be used.

Add the apple to the batter. Stir well.

Spread in a greased and floured 9” x 13” cake pan.

Sprinkle the reserved topping over the batter.

Bake at 350 for 40 minutes.

Simple. Delicious. And ready to eat in only an hour, fresh out of the oven.