Apple Stuesel Coffee Cake
2-1/4 cup all-purpose flour
3/4 cup sugar
1 tsp. ground cardamom
3/4 cup margarine
1 Tbsp. ground almonds
1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg, beaten
3/4 cup buttermilk
1 can (19 oz.) E. D. Smith Apple Pie Filling
1/3 cup raisins
3/4 tsp. cinnamon
1/4 tsp. nutmeg
Preheat oven to 350 degrees.
Grease a 9" springform pan.
In a large bowl, combine flour, sugar and cardamom. Cut in margarine with a pastry blender until mixture is crumbly; remove 1/2 cup of mixture. To this 1/2 cup mixture add the ground almonds. To the remainder, add baking powder and baking soda.
In a small bowl, combine egg and buttermilk. Add to dry ingredients; stir just until moistened.
Spread 2/3 of the batter over the bottom and part way up sides of prepared pan.
Combine pie filling, raisins and spices; spoon over batter. Drop remaining batter over filling in large pinches. Sprinkle the reserved crumb mixture over top layer of batter. Push side batter down with spatula, level to the top of the cake if necessary.
Bake for 50 to 55 minutes.
Serves 8.
NOTE: If you want a crispy crust make this cake the same day you want to serve it. If you want a soft cake, make this cake the night before you want to serve it; cover only with a paper towel if you need to.
I
member logon
