As good As granny’s

By Editor | March 23, 2023

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Fresh Apple Coffee Cake

I’m not sure what to think of the weather lately, but I swear it’s supposed to be spring. I’m starting to think about travel and coming out of hibernation… ever been to a bed and breakfast?

Texas Bed & Breakfast Cookbook by Carol Faino & Erin Faino, 2003

Rosevine Inn Bed & Breakfast, in Tyler, Texas.

Thelma, a lady who worked for my grandmother for years, gave me this recipe. I think of both of them every time I make it.” – Innkeeper, Rosevine Inn B&B

3 cups flour

1 ½ teaspoons baking soda

½ teaspoon nutmeg

½ teaspoon cinnamon

½ teaspoon salt

2 cups sugar

1 ½ cups vegetable oil

2 eggs

3 cups peeled and chopped Granny Smith apples

1 cup chopped pecans

1 ½ cups sifted powdered sugar

1 tablespoon butter, melted

1 tablespoon lemon juice

Water (about 3-4 teaspoons)

Preheat oven to 350°F. Spray a 9- or 10-inch springform pan or a 12-cup Bundt pan with nonstick cooking spray. Sift together flour, baking soda, nutmeg, cinnamon, and salt in a large bowl. Make a well in the center of the dry ingredients; set aside. In a medium bowl, combine sugar, oil, and eggs; add to the dry ingredients, stirring to combine (the batter will be thick). Stir in apples and pecans. Spoon batter into baking pan.

Bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 20 minutes. If using a springform pan, remove the side of the pan after 20 minutes. If using a Bundt pan, remove the cake from the pan after 20 minutes. Finish cooling the cake on a wire rack. While cake is cooling, make a lemon glaze by combining powdered sugar, melted butter, and lemon juice in a small bowl. Stir in enough water to reach a drizzling consistency. When cake has completely cooled, drizzle with the lemon glaze.

Posted in Lifestyles