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- An apple coffee cake
- Ruth T.
Serves/Makes:6 or more
- 1/4 cup (60 ml) sugar
- 1-1/2 tbsp (20 ml) flour
- 2 tbsp (30 ml) butter
- 1/2 tsp (2 ml) cinnamon
- 1-1/4 cups (300 ml) flour, sifted
- 1/2 tsp (2 ml) salt
- 1 tsp (5 ml) sugar
- 1 tsp (5 ml) baking powder
- 1/4 lb (.1 kg). butter
- 1 egg yolk
- 2 tbsp (30 ml) brandy or milk
- 4 cups (950 ml) peeled, sliced apples
- dried currants
- Blend all ingredients for topping until well mixed; set aside.
- Sift dry ingredients for cake, then blend in butter as for pie crust.
- Add egg yolk and brandy to blend.
- Press dough into a 9 inch springform or removable bottom tart pan.
- Cover with apples and sprinkle with a few currants.
- Sprinkle on topping.
- Bake at 350 degrees (175 C.) for 45 minutes to 1 hour.
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