apple streusel coffeecake

The basis for this recipe came from my mother-in-law. It’s an old-fashioned coffeecake (i.e., Crisco is used in the making of it) but it’s really so delicious. Her variation uses blueberries: classic and yummy. But we really like apples, so I came up with this version. It’s very simple, and the whole recipe is included at the end of the post.

First, get three very nice apples. I chose Empires. Peel, core, and chop them.

Put four tablespoons of butter, four big fat tablespoons of dark brown sugar, as much cinnamon as you tend to like, and all the apples into a skillet. Sautee slowly until the apples are soft and caramelized in all the gooey buttery sugar. See how the apples are a little bit bigger than you might have expected; I have a reason for that.

Golden fragrant deliciousness. Be sure to taste them and adjust the sweetness if necessary.

While the apples are cooking, make the streusel:

While the apples are cooling, combine the sugar and shortening, then add the egg.

I did the whole thing with a spoon. It’ll look like this when you finish this stage.

You’ve sifted the dry ingredients together in a separate bowl, and you’ve got your milk measured out. Don’t put everything together just yet. You know how double-acting baking powder works in two stages (hence double-acting); it starts working when wet and dry come together, and then again when the heat comes in the picture. You don’t want to squander the first action by making it sit and wait while you get ready.

Now, with a slotted spoon scoop the apples out onto a cutting board and chop them into finer bits. Don’t worry about making them all very small; a little variation in the size is nice. Put them back in the juice in the pan. I do the apples this way because if they’re very small in the first sautee stage, they become mushier than I’d like. So I sautee them when they’re larger, then chop them, and the bite is so nice. Of course you don’t have to do it this way. But you should. Really.

Here they are after the second chop, returned to the juices.

Now, follow the recipe to the end. Alternately mix the flour and milk with the sugar mixture. When the batter is finished. stir in about 1/3 of the apples….gently.

Spoon half the batter into your buttered dish. Then spoon the remaining apples over that layer, as evenly as you can. Finish up with the rest of the batter, and smooth the top as much as you can. Try to completely cover the apple layer if you can. The world won’t stop if you don’t. This is baking, not nuclear science.

Sprinkle the streusel over the top; it’s a nice thick layer.

Bake as directed, and try not to faint when the smell starts filling your house. When a toothpick comes out clean, it’s done. Take it out and let it cool on a rack.

This is amazingly yummy. Coffee, tea, milk, whatever, you’ll enjoy this one.

RECIPE:

3 apples, peeled, cored and chopped
4T butter
4T dark brown sugar
cinnamon to your preference

2 cups sifted all purpose flour
2 teaspoons double-acting baking powder
½ teaspoon salt

(½ cup sugar
½ cup flour
1 teaspoon cinnamon
¼ cup softened butter) STREUSEL TOPPING

¾ cup sugar
¼ cup shortening
1 egg
½ cup milk

Preheat oven to 375. Butter 9×9x2 pan.

Sautee the chopped apples in the sugar butter and cinnamon. Cool, then chop finely.

Sift together 2 cups flour, 2 teaspoons baking powder, and ½ teaspoon salt.

Make streusel: In separate bowl, mix together ½ cup sugar, ½ cup flour, 1 teaspoon cinnamon, and ¼ cup softened butter; set aside.

In a large bowl, mix ¾ cup sugar and ¼ cup shortening until blended. Add egg. Stir in dry ingredients, alternating with milk. Fold in 1/3 the apple mixture. Pour half the batter in the buttered baking dish, the remaining apples, then the remaining batter. Smooth the top. Sprinkle the streusel on top, and bake for 40-45 minutes.