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
Written recipes as a concept can be traced far back into history, certainly as far into history as ancient Egypt, and potentially, even further back. However, in the main part, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are some stone tablets in the Sumerian language which show 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 drinkers feel wonderful. As we move into The time of the romans 25BC a man called Apicius created some scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and dessert, something we still use today. Additionally, he describes how the cooks of Roman times used many spices and herbs, including many that are still in use today like thyme, fennel and asafoetida. Closer to modern times, we have two interesting cookery books which date from the 1300s : a book titled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these are unconnected to the indian food that is familiar to us all today, but rather accounts of the types of meals served to the nobility of the time. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from middle-east cuisine, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted an eruption in recipe publications, many of which still exist in private libraries. Like it or not, the introduction of TV brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Apple Crumb Coffeecake recipe.
