Ingredients
1 1/4 cup sugar, divided
1 tbsp cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tbsp light corn syrup
2 cup apples, peeled and chopped
1/4 cup currants
2 1/2 cup flour
3/4 cup margarine, softened
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 egg
3/4 cup buttermilk vegetable shortening spr, ay
Directions
In 2 quart saucepan, combine 1/2 cup sugar, cornstarch, cinnamon and
nutmeg. Add corn syrup, apples and currants. Cok over medium heat,
stirring frequently until mixture thickens. Remove from heat and cool
slightly.
In a large mixing bowl, combine flour and remaining 3/4 cup sugar.
Using pastry blender, cut in margarine until mixture resembles coarse
crumbs. Remove 1/2 cup and set aside for topping.
To remaining mixture, stir in salt, baking powder and baking soda.
Mix egg and buttermilk together. Add dry ingredients to
egg-buttermilk mixture, stirring only until combined.
Spray a 9 inch round cake pan with vegetable spray. Spread 2/3 of the
batter over bottom of pan. Spread 2/3 of the apple mixture over
batter. Dot with remaining batter and apple mixture, spreading
evenly. Sprinkle with reserved crumb mixture. Bake at 350F for 45
minutes. Cool slightly before serving.
Servings: 6 servings
Apple Crumb Coffeecake Recipe brought to you by Recipe Ideas
Categories: Apple; Cake; Coffee; Dessert; Fruit
The History of Recipes
It is possible to read the history of `recipes` far back into the far past, at least as far as the Egypt of the Pharoahs, and maybe further still. However, these, early cookbooks were just simple hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a number of documents which described recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into starters, entrees and desserts, a very modern way of dining. Aspicius tells us how the chefs of Roman times made use of a wide range of spices, including some that we all recognise for example bay, fennel and parsley. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from Arab countries, including coriander, basil and rosemary. These new culinary innovations led to a surge in books on cooking, the majority of which are kept safe in private cookery archives. By the time we get to the 20th century, cookery books were increasing in popularity as a result of more people being able to read, more leisure time and being a little richer. The introduction of the TV brings us celebrity chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Apple Crumb Coffeecake recipe.
