The best thing about apple picking season is Fresh Apple Coffee Cake. I’ve been making this for at least ten years now, probably more. The original recipe was from Southern Living Cookbook but it’s been modified pretty substantially since then to include fewer eggs, less butter and less sugar as well as more apples. I always use some of each variety that I have on hand.

Fresh Apple Coffeecake

1/2 cup butter, softened
2 cups sugar
4 large eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
5 cups apples, peeled and chopped
1 tsp. vanilla extract
1 1/2 tbsp sugar
1/2 tsp cinnamon, ground

Beat butter at medium speed.  Gradually add 2 cups sugar and cream
together.  Add eggs, one at a time, beating well  after each addition.
Combine
flour, baking powder and salt.  Add to creamed mixture.  Stir in apple
and vanilla.  Spoon batter into a greased and floured 9x13x2 pan.
Combine remaining sugar and cinnamon; sprinkle over cake batter.  Bake
at 350 F for 45 minutes or until a wooden pick inserted in center comes
out clean.