This coffee cake, which is delicious with coffee, but also makes a great dessert with the addition of a little whipped cream or vanilla ice cream, if one of my favorite fall recipes. It’s easy, fast and everyone loves it.
Cinnamon Apple Coffee Cake
Serves 6 to 9
• 1 egg
• 1/4 cup sugar
• 1 cup flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 cup oatmeal (not instant)
• 1/4 cup melted shortening (or vegetable oil)
• 2 large apples, peeled and cored and thickly sliced
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2 tablespoons melted butter
Preheat oven to 375°. Grease a 9-inch square baking pan or spray it with non-stick spray. Beat egg and sugar together until light and fluffy. Sift flour, baking powder and salt. Stir into egg mixture. Add milk. Stir lightly until combined. Add oats and oil and stir just until combined.
Spread a little over half of the batter into the prepared pan. Cover with sliced apples. Push the apples into the batter just a little. Spread rest of batter over the top to cover the apples.
Combine sugar, cinnamon and nutmeg in a small bowl. Evenly sprinkle it over the batter. Drizzle melted butter over the top.
Bake for 25 to 30 minutes. Let cool before cutting.
Apple picking locally
Some apple picking spots in the East Bay are below. For others in the state, see the R.I. Department of Agriculture website.
• Old Stone Orchard
33 Cold Brook Road
10 a.m. to 5 p.m. Thursday to Sunday, Halloween and Columbus Day
• Young Family Farm
242 West Main Road
9 a.m. to 5 p.m. Thursday to Monday
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