Recipe: Crumble-Top Coffee Cake

Jeanne Cluts has worked in the Don Ayres office for more than 10 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a great recipe for Crumble-Top Coffee Cake, which she says is “quick and good!”

Ingredients:
1/3 cup butter, softened
1/3 cup shortening
2 cups sugar
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 3/4 cups buttermilk
2 medium apples, peeled and sliced

Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
3 tablespoons cold butter
1/2 cup chopped walnuts

To prepare:
In a large mixing bowl, beat butter, shortening and sugar until fluffy. Add eggs, one at a time, beating well after each egg is added.

In a separate bowl, combine flour, baking powder cinnamon, baking soda and salt. Gradually add dry ingredients and buttermilk (alternating between the two) to the creamed mixture.

Spoon half of the batter into a greased 9 x 13 baking dish. Top with apple slices. Pour remaining batter on top.

In a small bowl, combine the flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in walnuts. Sprinkle topping over batter.

Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean.

Makes 12 servings.