Make-And-Take Coffee Cake

This is an easy cake to make: “from scratch” hardly takes longer than “from a mix.” Don’t be afraid to get your hands right into that topping–it’s the only way to mix it properly. (Or let the kids do this part!) I get a lot of repeat requests for this cake.

1 1/4 cups flour
1/3 cup sugar
1 TBL baking powder
pinch salt
1 tsp vanilla
4 TBL butter or margarine, at room temperature
2/3 cup milk
1 egg
1 cup thinly-sliced apples (1 or 1 1/2 apples, depending on size)

Who needs baking spray when there’s a butter wrapper available? Don’t forget to get into the corners.

TOPPING
6 TBL flour
4 TBL butter or margarine, at room temperature
8 TBL sugar
2 tsp cinnamon

Prepare your 9-inch square baking pan (I use the butter wrapper to grease the pan).

Stir dry ingredients. Cut in butter. Add milk, egg, and vanilla and stir. Pour into a prepared 9-inch square pan. Top with sliced apples (if desired, save some sliced or chopped apples to add on top of the streusel).

The topping is ready when it looks like this!

Mix topping ingredients until crumbly. Use your hands for best results! Sprinkle topping over batter. Bake 30 to 35 minutes at 400, checking after 30 minutes.

Makes 9 servings.

TIP: This cake can be prepared a day ahead. Just cover the unbaked cake with Saran wrap and refrigerate. Take it out of refrigerator about 1 hour before baking.

Unbaked cake with extra apples on top. At this point you can cover and refrigerate the cake for later.

NOTE:  You can substitute a cup of berries instead of apples! If using berries, gently fold them in before pouring batter into pan. Nutrition information is based on one cup sliced apples.