Classic Apple Coffee Cake (dairy or pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 2/3 cup sugar 1 teaspoon ground cinnamon 5 1/2 tablespoon unsalted butter or margarine, room temperature 1 egg, beaten 1/2 cup milk or non dairy substitute 1 medium Cortland or other baking apple, peeled and sliced

Instructions

Preheat oven to 375. Grease a 9-inch square baking dish with or pie pan a 4-cup capacity. Sift together the flour, baking powder, and salt. In a bowl, combine 1/3 a cup of the sugar with the cinnamon, set aside. In the bowl of an electric mixer, cream together the butter with the remaining 1/3 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined. Spread half the batter in the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top. Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges. Serves 6.

Serving Size

Serves 6

Related Recipes

• Beets with Pineapple (pareve) • Teriyaki Beets (dairy or pareve) • Roasted Beets with Curry (dairy) • Sliced Beet Casserole (dairy or pareve) • Herbed Beef and Beet Stew (meat)

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .