As good As granny’s
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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
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.