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
“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.
Yields
6 Servings