Congratulations David Brandon,

Our Apple Recipe Contest Winner  

What an exciting contest. We received all kinds of apple recipes and it was fascinating. Our winner, a Fresh Apple Coffee Cake with Honey Bee Glaze was entered by David A. Brandon of Claudville, VA. Originally from King, David and his wife, Faye, lived near Boonville for 25 years prior to moving to Claudeville in 2004. The Brandons have four grown children, two grandchildren and two great grandchildren, all living in or around the Yadkin Valley.

david with appleA retired machinist/toolmaker, David works part time in Winston-Salem. Both he and Faye grew up with mothers and grandmothers that were good, country cooks.

The couple regularly cooked together, “The best way to learn to cook was by fixing all those meals when the kids were growing up.” He admitted he and Faye have an old time favorite, well used red covered cookbook called Friends of the East Bend Public Library, For All Seasons, not only for its recipes but because they knew so many people who gave recipes for the book.

David is the one who grew up with “a sweet tooth” and that helped him lean to the dessert side of the cooking. “I have always made coffee cakes and when I learned about the Yadkin Valley Living Magazine apple recipe contest, I created this recipe by joining a few coffee cakes, apples and glazes. Putting this glaze on before the cake is baked helps flavor the whole cake. I actually made it several times before submitting the recipe serving it to my kids and church members. They all liked it a lot!”

David and Faye still cook together but in his spare time David is restoring a ’69 SS white Chevelle and still tinkers with his tinsmithing.

It was a pleasure meeting David and once you try his coffee cake—perfect to serve with a traditional holiday egg/sausage casserole, you, too will want him to continue creating sweet recipes.

FRESH APPLE COFFEE CAKE WITH HONEY BEE GLAZE
Preheat oven to 350 degrees
using a 13″ x 9″ pan

Peel, core and finely chop 3 medium Granny Smith apples, (1/4” to 3/8” chop). Enough to make 3 cups of chopped apples. Place in a medium bowl; add 1/4 cup sugar, 2 T lemon juice, 1/2 t cinnamon, stir; set aside to juice about 20 minutes.

In a mixing bowl, sift together 2 cups all purpose flour, 3/4 cup sugar, 2 t baking powder, 1/2 t salt.
Cut in 1/2 cup cold butter to size of small peas.

Break into a measuring cup: one egg.
Fill with buttermilk—enough to make 1 cup—beat and stir into the dry ingredients with 1 t vanilla and 2 cups of chopped apples (Dip out apples with a slotted spoon).
Pour batter into a greased 13×9-inch pan and cover with Honey Bee Glaze.

To make glaze.

Stir and bring to boiling point over low heat in a sauce pan:

1/2 cup sugar, 1/4 cup milk, 1/4 cup butter, 1/4 cup honey, remove from heat.

Stir in remaining cup of apples with juice and 1/2 cup chopped pecans. Spoon glaze over batter. Bake for 40 to 45 minutes in a 350°F oven. Cool 15 minutes before cutting.