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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Apple Buttermilk 'Coffee Cake'

Such a great way to start a Sunday brunch or simply to enjoy a simple, but very flavorful, coffee cake.....well, sort of. Most coffee cakes will be topped with a crunch coating of one form or another but I decided to give it more of a New England feel without losing the tang of buttermilk. The addition of grated apples baked on top was the answer.


For 6 Serving(s)


  • Nonstick cooking spray
  • 1 small apple
  • 1 teaspoon(s) lemon juice
  • 1 3/4 cup(s) flour
  • 1/2 cup(s) sugar plus 1 tablespoon
  • 1/4 teaspoon(s) each baking powder and baking soda
  • 1/2 cup(s) homemade buttermilk *
  • 1/4 cup(s) orange marmalade
  • 3 tablespoon(s) butter or margarine, melted
  • 1 egg, beaten

Apple Buttermilk 'Coffee Cake' Directions

  1. Preheat oven to 350-degrees F. Grease a 9-10-inch cake pan with nonstick cooking spray; set aside. Peel, core and grate apple into a small bowl, mix with lemon juice and set aside. In a large bowl, blend flour, 1/2 cup sugar, baking powder and baking soda. Stir in buttermilk, marmalade, melted butter and egg until well combined. Transfer to the cake pan, leveling the top. Sprinkle prepared grated apples, topped with remainder of sugar over the top. Bake 24-26 minutes, or until the center springs back when touched. Remove from oven to cool slightly before transfering to a rack or plate to cool completely.
  2. * Making your own buttermilk is not only easy, but far superior than store brand varities. Simply stir in 2 teaspoons lemon juice or apple cider vinegar in a cup of whole milk or light cream and let sit for at least one hour for this recipe. Normally, it only takes a few minutes for milk to curdle, but in this cake recipe, the more curds you produce, the lighter and more flavorful your cake will be. Adding soured milk also helps to get rid of that often-times unwanted flavor of baking soda. Don't worry, even though the clumps of curds may look unpleasant, it is one of the most remarkable products for cakes and biscuits when incorporated into the batter or dough well.