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From the Kitchen of the Tuck Inn:
17 High St., Rockport, MA, 01966 1-800-789-7260 978-546-7260
On the Web at: www.tuckinn.com

APPLE BUTTERMILK COFFEE CAKE

1/4 tsp. nutmeg
1 tsp. cinnamon
1 1/3 cup sugar (separated into two bowls, 1 cup in one, 1/3 cup in the second)
2 large Granny Smith apples peeled, cored and cut into 1/2 inch slices
1/2 cup unsalted butter
1 cup buttermilk
2 eggs
2 tsp. vanilla
2 cups sifted flour
1 Tbs. baking powder
Crumb Topping:
2 Tbs. unsalted butter
2/3 cup sugar
1 1/2 tsp cinnamon
1/2 tsp. nutmeg

* melt butter & add sugar, cinnamon and nutmeg- stir with a fork.

In Large bowl, mix cinnamon and nutmeg with 1/3 cup of sugar with a fork. Add sliced apples and toss to coat- set aside. Cream butter until soft. Add remaining 1 cup of sugar and beat until mixed. Next, add eggs and mix, then add buttermilk, vanilla and baking powder. Mix until blended add flour 1 cup at a time until just incorporated. Pour into prepared Spring-Form pan or Bundt pan. Place apples on top and press in lightly.

Bake at 350 degrees, for 30 minutes remove pan and crumble small chunks of topping on top of the apples. Return pan to the oven for another 10-15 minutes.

From: Susan Elizabeth Fallon