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Fall Apple Coffee Cake
by Charlie Burke
Printer-friendly recipe
Years ago, someone brought
an apple coffee cake for the
surgical staff of Lawrence General Hospital in Lawrence, Massachusetts. I was lucky
enough to get a piece of this coffee cake and asked for the recipe, which I later
received.
Unfortunately, neither of us can recall who gave us this recipe, so I cannot give her
credit. It is so good that Jo has made it every fall since with great tart apples grown
our in local orchards. Here she used just-picked green apples from Surowiec Farm
here in Sanbornton. They are an early variety, called Ginger Gold, which Steve and
Katie Surowiec planted a few years ago and which provide an alternative to the
early Macintosh. They were perfect in this apple coffee cake, which is moist,
flavorful and always a hit.
Surowiec Farm has great “pick your own” strawberries, blueberries and apples and
also sells perfect greenhouse and field tomatoes, as well as other field grown
vegetables. Their stand sells local pies, goat milk soap from Shaker Woods Farm in
Sanbornton, ice cream and cheese from The Sandwich Creamery in Sandwich, honey
from Back Door Farm in Sanbornton, as well as maple products. If you live in central
New Hampshire, plan a trip here and take a picnic. There is plenty of space and a
great view of the Presidential Range to the north. Kids love the pumpkin patch in
the orchard area where they can pick their Halloween pumpkin as the family picks
apples.
This recipe is quite simple, but Joanne has learned that it must be mixed by hand.
When this is done, the texture is firm and moist, but if a mixer is used it becomes too
dense. Give this fresh fall apple coffee cake a try, using locally grown apples of
course, and this may very well become a family favorite.
Pre-heat oven 350 degrees
Grease an angle food pan or tube pan
Sift :
3 cups flour
1 tsp baking soda
½ tsp salt
2 cups sugar
Set aside
Beat together, using a whisk:
2 eggs
1 ¼ cups canola oil
2 teaspoons vanilla
Into a large bowl:
Grate 4 large tart apples (3 cups)
Mix in 1 tsp cinnamon and
1 cup of walnuts, chopped
Pour flour mixture over apple mixture and mix well. Pour egg mixture over apples
and mix until incorporated. Spoon into tube pan and bake for 11/4 hours or until
cake tester is inserted and comes out clean.
About the author:
An organic farmer and avid cook, writer Charlie Burke is the vice president of the
New Hampshire Farmer’s Market Association (www.nhfma.org) and helps run the
Sanbornton Farmers' Market. Along with his wife, Joanne, he grows certified organic
herbs, greens and berries at Weather Hill Farm in Sanbornton, NH.
by Charlie Burke
Printer-friendly recipe
Years ago, someone brought
an apple coffee cake for the
surgical staff of Lawrence General Hospital in Lawrence, Massachusetts. I was lucky
enough to get a piece of this coffee cake and asked for the recipe, which I later
received.
Unfortunately, neither of us can recall who gave us this recipe, so I cannot give her
credit. It is so good that Jo has made it every fall since with great tart apples grown
our in local orchards. Here she used just-picked green apples from Surowiec Farm
here in Sanbornton. They are an early variety, called Ginger Gold, which Steve and
Katie Surowiec planted a few years ago and which provide an alternative to the
early Macintosh. They were perfect in this apple coffee cake, which is moist,
flavorful and always a hit.
Surowiec Farm has great “pick your own” strawberries, blueberries and apples and
also sells perfect greenhouse and field tomatoes, as well as other field grown
vegetables. Their stand sells local pies, goat milk soap from Shaker Woods Farm in
Sanbornton, ice cream and cheese from The Sandwich Creamery in Sandwich, honey
from Back Door Farm in Sanbornton, as well as maple products. If you live in central
New Hampshire, plan a trip here and take a picnic. There is plenty of space and a
great view of the Presidential Range to the north. Kids love the pumpkin patch in
the orchard area where they can pick their Halloween pumpkin as the family picks
apples.
This recipe is quite simple, but Joanne has learned that it must be mixed by hand.
When this is done, the texture is firm and moist, but if a mixer is used it becomes too
dense. Give this fresh fall apple coffee cake a try, using locally grown apples of
course, and this may very well become a family favorite.
Pre-heat oven 350 degrees
Grease an angle food pan or tube pan
Sift :
3 cups flour
1 tsp baking soda
½ tsp salt
2 cups sugar
Set aside
Beat together, using a whisk:
2 eggs
1 ¼ cups canola oil
2 teaspoons vanilla
Into a large bowl:
Grate 4 large tart apples (3 cups)
Mix in 1 tsp cinnamon and
1 cup of walnuts, chopped
Pour flour mixture over apple mixture and mix well. Pour egg mixture over apples
and mix until incorporated. Spoon into tube pan and bake for 11/4 hours or until
cake tester is inserted and comes out clean.
About the author:
An organic farmer and avid cook, writer Charlie Burke is the vice president of the
New Hampshire Farmer’s Market Association (www.nhfma.org) and helps run the
Sanbornton Farmers' Market. Along with his wife, Joanne, he grows certified organic
herbs, greens and berries at Weather Hill Farm in Sanbornton, NH.
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