Sunday, January 3, 2010

Don't Tell William About the Coffeecake!

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 egg
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!


  1. this looks divine! thanks for sharing the recipe.

  2. That looks wonderful! Presumably one does not have to garnish it with an arrow, which is good.