APPLE-OATMEAL COFFEE CAKE

FOR THE OAT-STREUSEL TOPPING:
2 tablespoons firm stick margarine or butter
1/4 cup all-purpose flour
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup quick-cooking or old-fashioned oats
FOR THE COFFEE CAKE:
1 3/4 cups all-purpose flour
1 cup packed brown sugar
3/4 cup quick-cooking or old-fashioned oats
1/2 cup stick margarine or butter, softened
1 cup buttermilk
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 large egg
1 1/2 cups chopped apples (2 Small Apples)

Preheat oven to 350 degrees F. Grease bottom and sides of square pan, 9x9x2 inches, with shortening.

Combine the ingredients for the Oat-Streusel topping together with a fork until crumbly; set aside.

Beat the ingredients for the coffee cake together, except the apples, in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Spread batter in pan. Sprinkle with the reserved topping.

Bake 50 to 55 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack, or serve warm.

Servings: 9
Adapted from source: Betty Crocker's New Cookbook, 1996