I've loved to cook since my grandmother helped me stand in a chair and "fry" toast when I was 4. I've been a nurse for 18 years, and my husband and I and our daughter recently moved here to Bristol, Tennessee from Bristol, Virginia—the state line runs down Main Street!
- 1 cup sugar
- 3/4 cup butter, divided
- 2 eggs
- 1 teaspoon baking soda
- 1/4 cup buttermilk
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups chopped peeled tart apples
- 1/2 cup chopped nuts
- 1/2 cup raisins
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- In a bowl, cream sugar and 1/2 cup butter. Add eggs, one at a time, beating well after each. Add baking soda to buttermilk; add to creamed mixture. Mix in flour and salt. Stir in apples, nuts and raisins. Pour into two greased and floured 8-in. x 4-in. loaf pans. Melt remaining butter; drizzle over loaves. Combine brown sugar and cinnamon; sprinkle over loaves. Bake at 350° for 45-50 minutes. Let cool in pans for 10 minutes. Turn out on a wire rack to cool. Slice in 1-1/2-in. pieces to serve. Yield: 2 loaves.
Originally published as Apple Coffee Cake Bread in Bountiful Harvest Cookbook 1994, p72
Reviews for Apple Coffee Cake Bread
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review