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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
1 1/2 cups sugar, divided
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1/2 tsp baking soda and salt
1 cup sour cream
1/2 cup chopped walnuts
2 tsp ground cinnamon
1 medium apple, peeled and thinly sliced
In a large mixing bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
In a small bowl, combine the nuts, cinnamon and remaining sugar. Spread half of the batter into a well-greased 10 inch tube pan with removable bottom. Top with apple slices; sprinkle with half of the nut mixture. Top with remaining batter and nut mixture. Bake at 375 for 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 30 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Before serving, carefully remove cake from pan bottom.
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APPLE COFFEE CAKE II
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Category: Coffee Cake
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
1 1/2 cups sugar, divided
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1/2 tsp baking soda and salt
1 cup sour cream
1/2 cup chopped walnuts
2 tsp ground cinnamon
1 medium apple, peeled and thinly sliced
In a large mixing bowl, cream the butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
In a small bowl, combine the nuts, cinnamon and remaining sugar. Spread half of the batter into a well-greased 10 inch tube pan with removable bottom. Top with apple slices; sprinkle with half of the nut mixture. Top with remaining batter and nut mixture. Bake at 375 for 40 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 30 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Before serving, carefully remove cake from pan bottom.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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