Coffee Cake with Fresh Apricots or Apples

A classic, tender coffee cake with two topping options: a fresh fruit topping with apricots or apples, or a simple cinnamon-sugar streusel. This recipe makes two small cakes, perfect for breakfast or a snack.

Author

Unknown

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Recipe

Measurements	Ingredients
For the Cake Batter:
2 Cups	Sifted Flour
¾ Cup	Sugar
2 tsps	Baking Powder
½ tsp	Salt
½ Cup	Shortening
1	Egg
¾ Cup	Milk
For Fruit Topping:
As Needed	Fresh Apricots or Apples, Sliced
½ Cup	Brown or White Sugar
As Needed	Butter (for dotting)
To Taste	Nutmeg
For Plain Topping:
½ Cup	Sugar
2 Tbsps	Flour
1 tsp	Cinnamon
As Needed	Butter (for dotting)

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Instructions

1. Preheat oven to 350-375°F. Grease and flour two 8-inch round or square cake pans.
2. In a large bowl, sift together the flour, ¾ cup sugar, baking powder, and salt.
3. Cut in the shortening with a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. In a separate small bowl, beat the egg and milk together.
5. Add the egg and milk mixture to the dry ingredients. The card directs to “cut in with a knife”—this is an old-fashioned mixing method. Use a table knife or spatula to gently chop and fold the liquid into the flour mixture until it is just combined. The batter will be thick and lumpy.
6. Divide the batter evenly between the two prepared pans.
7. Choose your topping:
   • Fruit Topping: Arrange fresh apricot or apple slices thickly over the batter. Sprinkle with ½ cup of sugar and a dash of nutmeg, then dot with small pieces of butter.
   • Plain Topping: In a small bowl, combine ½ cup of sugar, two tablespoons of flour, and one teaspoon of cinnamon. Sprinkle this mixture over the batter, then dot with butter.
8. Bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean.

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