Good morning! This godforsaken snowy midwestern morn is screaming for something warm I could really sink my new oven mitts into [see photo for a perky potholder peek]. So I took careful aim at my Better Homes & Gardens Lunches and Brunches (c)'63 cook book and speared a retro coffeecake recipe.William Tell Coffeecake
1/4 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup finely chopped pared tart apple
1/3 cup sugar
1 teaspoon cinnamon
Stir butter to soften; add sugar and cream till fluffy. Add egg and vanilla; beat well. Sift together dry ingredients; add to creamed mixture alternately with milk, beating smooth after each addition. Pour into greased 9x9x2-inch pan.
Combine remaining ingredients, sprinkle over batter. Bake in moderate oven (375 degrees) 25 to 30 minutes or until done. Cool 15 minutes; cut in squares and serve warm.
Don't make fun of it's albino-esque complexion before you taste it. It's sweet and tart [my daily personality aspirations, too] and considering it's riddled with white flour and sugar, pretty light, too. Margie amped up the apple-y flavor by adding a few shakes of her new apple pie spice [she got a bevy of baking supplies from her aunt & uncle for the holidays] and I would do it all over again. So if you aim for a quickie cake, as always, William Tell hits the mark!