As an author, I love to write, but my next favorite thing is baking. I’m blessed to have the recipes passed down to me by Marion, my mother; Edith, my grandmother; and Katherine, my aunt. Their cherished recipes are handwritten, and I’ve enclosed them in clear plastic sleeves.
Over time, even baking ingredients have evolved. Many recipes call for lard or margarine, but I admit I substitute butter when possible. My Aunt Katherine made the most delicious Apple Coffee Cake, and I’m happy to share it with you.
Katherine’s Apple Coffee Cake
Preheat the oven to 350 degrees
13 x 9 x 2 – greased pan
½ cup of softened butter
1/2 cup of granulated sugar
½ cup of brown sugar (packed)
2 eggs
1 teaspoon vanilla
2 cups of flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup sour cream
3 cups of chopped apples – I use Granny Smith or your favorite
Topping
1 cup brown sugar
1/ 2 cup finely chopped walnuts – these can be optional
2 tablespoons butter – softened
1 teaspoon cinnamon
Blend these together to form a streusel-like consistency
Cream the butter and sugars. Add eggs and vanilla. Add dry ingredients alternately with sour cream. Fold in apples. Spread the batter in a greased pan. Sprinkle the topping over the batter.
Bake for 45 to 55 minutes. (Insert a toothpick to ensure it’s baked through.) Enjoy!