Nancy prepares and sells this coffee cake to customers who visit Lost Nation Orchard during apple season. It always sells out quickly, says Nancy, and visitors often buy several pieces to take home with them. It may seem like there are too many apples in this batter as you stir it, but just keep mixing until the batter coats all of the slices. Excellent with coffee or hot cider.
1/2 cup flour of your choice (Nancy usually uses ground rolled oats or whole wheat)
1/3 cup packed light brown sugar
1/2 tsp. ground cinnamon
Pinch of salt
1/4 cup cold unsalted butter, cut into 1/4 inch pieces
1/2 cup finely chopped walnuts or pecans
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs at room temperature
1 tsp. vanilla extract
1 cup unbleached flour
1/2 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp ground nutmeg
5-6 cups thinly sliced apples
Make the topping: mix the flour, brown sugar, cinnamon and salt in a large bowl. Add the butter and cut or rub it in until the butter is broken into small pieces. Add the nuts and continue to rub until the mixture is uniformly clumpy. Cover and refrigerate. Butter a 7 by 11-inch or 9-inch square baking pan and preheat the oven to 350.
Cream the butter, gradually adding the sugar. Beat in the eggs one at a time, beating for about 30 seconds after each addition. Blend in the vanilla. In a separate bowl, sift together the flours , baking soda, salt and spices. Fold the dry mixture into the creamed mixture in two additions, then fold the apples into the batter until the batter coats all of the apples.
Scrape the batter into the prepared pan and even out the top with a fork. Sprinkle with the topping and bake for approximately 35-40 minutes, until a tester inserted into the center of the cake comes out clean. Cool the cake in the pan on a rack for one hour before slicing. Covered and refrigerated, this cake will keep for two days.