Tinfoil Chef

It’s getting well into apple season and they’re showing up in the stores all over the place. While I think most people like apples, it doesn’t take long after buying that large bag of ‘em before you start wondering what else you can do with ‘em besides eat them straight.

Apple coffee cake to the rescue!

Start out by pre-heating the oven to 375°F. Then Grease a 9-inch square baking dish or pie pan that can hold 4 cups (I’m guessing a 10 or 12 inch pie pan ought to do.)

Sift a cup of flour, 1 teaspoon of baking powder, and a half teaspoon of salt.

Combine 1/3 cup of sugar with a teaspoon of ground cinnamon and set it aside for the time being.

Cream the butter with 1/3 cup of sugar. When it’s good and smooth, beat in 1 egg until that’s well blended. Next, add the flour mixture a third at a time, alternating with a half cup of milk, beating the mixture until it’s just combined.

Spread half of the batter in the baking dish (or large pie pan). Peel and slice a medium baking apple and lay the slices on top of the batter so they just cover it. Some slices may overlap but that’s ok.

Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the rest of the cinnamon-sugar mix on top.

Bake for 25 minutes or until it’s golden brown and apples start to bubble around the edges.

A variation is to use a mixture of brown sugar and butter for the topping instead of the cinnamon sugar.

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