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Lemon Apple Coffee Cake
By Jim Bailey, a.ka. "The Yankee Chef"

For over a year now, I have been looking high and low for a particular brownie
pan that I used to bake with for years. It resembled a square baking pan but had
removable "ice-tray" like slats that fit inside so that you could bake brownies
into individual squares. This was great because every brownie had a crisp,
sweet crust all around.

Well I found it!  I was being sentimental because my father owned a pan like this
and I have no idea where he got it. I see now that you are able to buy these exact
pans online.

Which leads me to this week's recipe. A mainstay at every one of my dad's
brunches, coffee cake.

This one is a little more tangy than his was, but still a deliciously moist, flavorful

1 1/2 cups brown sugar
3/4 cup flour
2 teaspoons cinnamon
2 tablespoons butter or margarine, melted
3 1/2 cups flour
2 teaspoons baking powder
3/4 cup butter or margarine, room temperature
1 1/2 cup sugar
3 eggs
2 tablespoons lemon juice
2 teaspoons almond extract
16 ounces plain yogurt or sour cream
2 apples, peeled, cored and minced

Preheat oven to 350 degrees F. Grease and flour your brownie cake pan, muffin
tin or 8 x 8-inch square baking pan.

Make the streusel first by mixing the brown sugar, 3/4 cup flour and cinnamon
in a bowl until crumbly. Add the melted butter and combine well to resemble
very small peas.

In another bowl, stir together 3 1/2 cups flour and baking powder. And in one
more bowl (
sorry folks) cream together the butter and sugar until pale and fluffy.

Beat in the eggs, lemon juice, almond extract and yogurt until completely mixed
in. Add the flour mixture, slowly, until well blended. Evenly divide the batter
among the squares of the brownie pan or pour about 3 cups of the batter into
your prepared baking pan.

Evenly top with about 1/4 of the streusel mix and pour the remaining batter
over the top and add the remainder of the streusel topping. Bake for 45-50
minutes, or until toothpick inserted in the middle comes out clean. Remove from
oven and cool before slicing.   
©The Heart of New England online magazine
...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont