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Crumble-Top Coffee Cake Recipe

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Thinly sliced apples are baked right in the cake, providing delicious flavor and moisture. The golden crumb topping only adds to the dessert’s popularity.

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12 Servings
Prep: 25 min. Bake: 55 min.

Ingredients

1/3 cup butter, softened
1/3 cup shortening
2 cups sugar
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1-3/4 cups buttermilk
2 medium apples, peeled and sliced
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
3 tablespoons cold butter
1/2 cup chopped walnuts

Directions

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Combine the flour, baking powder, cinnamon, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Spoon half of the batter into a greased 13-in. x 9-in. baking dish. Top with apple slices; spread with remaining batter.
In a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.
Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 485 calories, 18 g fat (7 g saturated fat), 58 mg cholesterol, 301 mg sodium, 76 g carbohydrate, 2 g fiber, 7 g protein.

Crumble-Top Coffee Cake published in Taste of Home June/July 2006, p16

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