APPLE FILLING AND TOPPING
2 tbsp cinnamon
5 tbsp sugar
5 to 6 cups sliced apples (i
1 used granny smiths)
FOR THE CAKE
2 cup sugar
1 cup oil (i used applesauce)
4 tsp vanilla
1/2 cup orange juice
1 pinch salt
4 eggs (or equivalent),
1 lightly beaten
3 cup unbleached all-purpose
1 flour
1 tbsp baking powder
1 tsp nutmeg
Directions
Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with
Pam.
Combine cinnamon and sugar and set aside 1 tablespoon. Toss prepared
apples with remainder and set aside.
For the cake, whisk together sugar, applesauce, vanilla, oj, salt, and
eggs. Combine flour, baking powder, and nutmeg and fold into sugar
mixture.
Spoon a little more than one third of the batter into prepared pan.
Cover with half of apple mixture, then spoon in remaining batter and
apple slices. Sprinkle top lightly with the reserved cinnamon-sugar.
Bake in preheated oven for 1 hour or until done. Loosen sides with a
butter knife, then invert cake onto a plate for serving.
(Unsure of the nutrition breakdown, since I deleted the oil. I think
it's about 1.5 g/fat for 1/12th of cake.)
Posted by "Susan M. Brooks"
Dig. Vol 12 Issue 22 11-23-94. From the Washington Post.
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV. ~-- 1.80á
Servings: 12 servings
Apple Cinnamon Coffee Cake Recipe brought to you by Recipe Ideas
Categories: Apple; Cake; Coffee; Dessert; Fruit
The History of Recipes
We can track the history of `recipes` way back into distant history, at least as far into history as pharonic Egypt, and quite possibly further than that. However, generally, these old recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Moving on, there were some recipe books dating from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the spicy food that appears on menues today, but rather recipes for the types of food prepared for the rich people of the time. Later, in the 15th century, people returning from the crusades brought us many spices and herbs from the East, including spices like basil and coriander. These new foods and tastes caused an outbreak in cookery books, some of which still exist in private libraries. During the next few hundred years, the rich and powerful families of the West competed to offer the most exotic banquets, and as a result the best chefs and their recipe collections were highly sought after. However, it wasn`t until the 1800s the formal cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cookery books were in great demand, mostly due to increased literacy, people having increased leisure time and being a little richer. Like it or not, the introduction of TV gave us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Apple Cinnamon Coffee Cake recipe.
