Lately, I have been waking up on Saturday and Sunday mornings craving something different for breakfast. As I lie there in bed, I think to myself “If I get up now, I could start cinnamon rolls, or a strudel, or a Danish…” And yet, I roll over and try to get another hour of shut-eye. By the time I get up, have a cup of coffee, and start seriously considering baking something for breakfast, it is too late for time-consuming cinnamon rolls or anything of that sort. Usually, this means we have the usual weekend breakfast of fried or poached eggs, toast, cheese grits, and a bit of bacon. (Not that I’m complaining about the usual breakfast choice – it’s quite delicious and usually keeps me satisfied until around 3-4 PM.) But one particular weekend, I was determined to do something different. I was going to bake something for breakfast, but what? Coffee cake, maybe?
What better place to find a suitable coffee cake recipe than from my beloved recipe box that my Grandma gave to me? It has been a while since I’ve searched through the box, so we were due for another “visit.” I thumbed through the options (Grandma had quite a few coffee cake recipes, some of which were too time-consuming, but I will definitely have to try soon!) and came across a newspaper clipping. The only hint as to its origin was at the top, stating that it is “From Heart Recipe Collection.” Whatever that means. Maybe it’s supposed to be healthy? The newspaper clipping suggested that there were approximately 200 calories per serving. In my mind, white flour, white sugar, and vegetable oil don’t equal “healthy”, but who knows. Regardless, it looked simple, incorporated fruit, (I love fruity baked goods!) and I had all of the ingredients on hand. Ta-da, we found a winner!
This cake was not the most extravagant or elegant of coffee cakes, for sure (I think you tend to sacrifice elegance for quick-and-easy), but it definitely hit the spot. I loved the simple, comforting blend of cinnamon, nutmeg, and apple, and the crumb was nice and delicate, but it didn’t fall apart. The best part (well, almost) was the aroma that floated through the room as it was baking. Couldn’t hardly wait until it was done! With a nice, steaming cup of java, this was a great way to start the morning. Grandma’s recipe box doesn’t disappoint, that’s for sure!
2 c flour
1/2 c plus 1 t sugar
1/2 t salt
2 t baking powder
1 t cinnamon
1 c milk
1/4 c vegetable oil (I used coconut oil)
5 Granny Smith apples, peeled, cored, and thinly sliced
grated nutmeg to taste (A little goes a long way. I only used a pinch or so.)
Heat oven to 375 degrees. In a large bowl, combine flour, 1/2 cup of the sugar, salt, baking powder, and cinnamon. In a separate bowl, blend egg, milk, and oil. Add egg mixture to dry ingredients and mix with a few quick strokes. Pour half of batter into a lightly greased, 9-inch round cake pan. Arrange the apples over the batter in the pan. Sprinkle with nutmeg, if desired. Pour remaining batter over apples and sprinkle with nutmeg and remaining 1 teaspoon of sugar. Bake for 25 minutes or until toothpick inserted into the center comes out clean. Serve warm.