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Title: Christel's Coffee Cake
Categories: Dessert Brunch Cake Fruit
Yield: 1 Servings
| 1 1/2 | c | Oil |
| 2 | c | Sugar |
| 3 | Eggs (or equivalent in egg substitute) | |
| 3 | c | Flour |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 1 | ts | Baking soda |
| 1 | ts | Vanilla |
| 3 | c | Apples, peeled, cores and coarsely chopped |
| 1 | c | Walnuts |
| 1 | c | Raisins (optional) |
Preheat the oven to 350F. Grease and flour a tube pan.
Beat together the oil and sugar in a large bowl. Beat in the eggs. Combine the flour, salt, cinnamon and baking soda in a separate bowl. Add to the egg mixture and blend. Add the vanilla and beat together well. Stir in the apples, nuts and raisins. Pour into the prepared tube pan.
Bake for 50 to 60 minutes until it tests done. Cool in the pan for 10 minutes, then turn out onto a cooling rack to continue cooling. Serve slightly warm or completely cooled.
Makes one large cake.
From Jim and Tracy Stone of The Inn at Mitchell House.
["B&Bs Here are Cookin'"; Linda Lowe Morris; Baltimore Sun; Jan 26 1992] Posted by Fred Peters. From: Fred Peters Date: 08 Apr 94
From: Gail Shipp Date: 08-26-97 (17:38) The Pine Tree Bbs (222) Cooking(F)
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