Fresh Apple Coffee Cake

 If you have some buttermilk that needs to be used up, here is a good recipe. I had the buttermilk and two large apples so made it this morning. My daughter and grandson were here so everyone got a warm piece of cake. It received good reviews though we thought the topping could have used a pinch of cinnamon added to the sugar. I am not sure how it would be cold as what was left went to the office for Bettie’s boss to eat.
 Rough chop the apples in medium chunks as you don’t want them to become applesauce. They cook for a few minutes before you put the cake together and then more when you bake the cake. 
Fresh Apple Coffee Cake
2 cups rough chopped, peeled apples
¼ cup water
¼ cup sugar
2 Tbsp. Cornstarch
1 ½ cups all purpose flour
¾ cup sugar
½ tsp. Baking powder
¼ tsp. Baking soda
¼ cup cold butter
1 egg, lightly beaten
½ cup buttermilk
1/2 tsp. Vanilla
⅛ tsp. cinnamon
¼ cup all purpose flour
¼ cup sugar
2 Tbsp. Cold butter
⅛ tsp. Cinnamon optional
For filling, in saucepan combine apples and water. Bring to a slow boil; reduce heat and simmer covered about 5 minutes or until apples are tender. Combine the ¼ cup sugar and the cornstarch; stir into apples. Cook and stir over medium heat until thickened and bubbly. Remove from heat.
 Preheat oven to 350°F. In a medium bowl combine the flour, sugar, baking powder and baking soda. Cut in the ¼ cup butter until mix resembles coarse crumbs. Make a well in center of bowl. In another bowl, combine egg, buttermilk and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened. Batter will be stiff. Spread half of the batter into an greased 8 inch square pan. Gently spread the apple filling over batter.
Drop the remaining batter in small mounds onto filling.
 Ina small bowl, mix the topping ingredients, cutting in the cold butter. Sprinkle over coffee cake. Bake 40 to 45 minutes or until golden brown. Serve Warm.

 Makes 9 servings.

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