...............Recipe Box 2

            Ed's Favorites

                     By: Ed Henderson

                Floyds' Market
                        Sedan, Kansas

Raw Apple Coffee Cake

Cake
1-1/2   cups peeled and cored, cubed Raw Apples (2 medium Granny Smith apples = about 2 cups)
1-1/2   cups all-purpose flour (can use 3/4 cup flour and 3/4 cup oatmeal flour)
1/2      cup sugar
2/3      cup butter milk
1/4      cup margarine or butter (4 Tablespoons)
1/2      teaspoon vanilla
1/2      teaspoon salt
1/2      teaspoon baking Powder
1/2      teaspoon soda
1         egg, beaten
1/2      cup cinnamon sugar *

Topping
1/2    cup  brown sugar
1/2    cup flower (can use 1/4 cup flour and 1/4 cup oatmeal flour)
 2       Tablespoons margarine or butter
1/2    cup  cubed Raw Apples tossed with cinnamon sugar (optional)
1/2    teaspoon cinnamon
1       cup English walnuts or pecans

Cake Mix
Preheat oven to 350º degrees.
In a mixing bowl mix together all dry ingredients except cinnamon sugar. Cut in margarine or butter until
mixture resembles fine crumbs. Combine egg, butter milk and vanilla in a small bowl then combine with
flour mixture until moistened.
* Toss cinnamon sugar mixture with cubed apples and toss until apples are well coated.
Fold in 1-1/2 cups tossed apples to cake mixture. Pour into a greased 2”x  8" x 8" square
pan, spread evenly. **

Topping
Combine sugar, flour and cinnamon. Cut in margarine or butter until crumbs form.
Toss mixture with nuts and * cinnamon sugar coated apples. sprinkle over cake batter.

Bake
Bake at 350º degrees for
30 - 40 minutes. Cake is done when tooth pick come out clean from center of cake.
Let cool 5 - 10 minutes, cut and serve.

*        Helpful Hint:  Pre-mix 1/2 teaspoon cinnamon mixed with 1/2 cup sugar then toss with 2 cups of cubed apples,

**    Helpful Hint: When spreading cake mixtures into pans, spread evenly at first, then from center of the batter