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RECIPE

Maple Apple Coffee Cake

How local is this dish?	Local with Marco Polo exceptions
Which season is this recipe best for considering availability of ingredients?	All Seasons

Category

Breads

Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local

Thanks to high-tech refrigeration, locally-grown apples are now available year-round. Of course, if you have a root cellar you can store your own as well, and this is a great recipe to use up soft apples that might be a little past their prime. I use maple sugar here instead of white sugar. You can make your own maple sugar by boiling down regular maple syrup until it reaches a candy-like consistency, then beating it with an electric mixer until the sugar crystallizes out. Once the sugar cools you can sift it for a fine consistency.

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Ingredients :

1 1/2 c. whole wheat pastry flour (or part white flour)
1 c. maple sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. sour cream or yogurt
2 eggs
1 c. peeled, chopped apple

Topping:
maple sugar, flour, cinnamon and butter

How to Prepare :

Preheat oven to 350 degrees. Sift dry ingredients together, then add eggs and sour cream/yogurt, beaten together. Mix until smooth, then fold in apples. Pour into a greased pan- either a bread loaf pan or a 9x9" baking pan. Sprinkle 1/2 c. topping over the top. Bake 20 minutes for a 9x9 pan, or 40 minutes for a bread pan.

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Added on

12, May 2006

Localvore News

There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org