this time of the year, i seem to kick into baking over-mode.
the crisp, cool mornings and evenings, the smell of fall in the air, and the autumn produce that becomes available all help to jump start this mode for me.
i’ve finished my applesauce for the year, and the pretty jars sitting on the basement shelves give me such a sense of accomplishment.
last Saturday evening i pulled out an old issue of Southern Living and made, what is now, my favorite coffee cake recipe.
it was so delicious!
apples are my favorite fruit, so it was not really a hard sell for me.
if you are in the autumn baking mode, and want a scrumptious breakfast for your family this coming weekend, here you go:
Apple Streusel Coffee Cake
1/2 cup butter, melted
2 (scant) cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 large Granny Smith apples, peeled and cut into 1/4 inch thick wedges
Preheat oven to 350*.
Stir together butter and next 3 ingredients in a large bowl until blended.
Combine flour, and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples. (batter will be very thick, similar to cookie dough.) Spread into a lightly greased 13×9 pan. Sprinkle with streusel topping.
pour 2 Tablespoons melted butter in a small bowl, stir in 1/2 cup brown sugar, 2 Tablespoons flour, and 1 teaspoon cinnamon. Add 1 cup chopped pecans, stirring until mixture is crumbly.
Bake for 45 minutes or until a wooden pick inserted in center comes out clean. cool completely in pan on a wire rack.
And, another lovely thing about fall?
it passes quickly, but the evenings are just so beautiful this time of the year.
have a happy Thursday!