Shelly's Recipe

SOUR CREAM COFFEE CAKE WITH APPLE - NUT FILLING

Category: Cakes

Apple-Nut Filling (I doubled the filling recipe)
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tbsp flour
2 tbsp butter
1/4 tsp ground nutmeg
1/8 tsp salt
1/2 cup finely chopped nuts
1/2 tsp cinnamon

Coffee Cake
1 1/2 cups sugar
3/4 cup butter, softened
1 1/2 tsp vanilla
3 eggs
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups sour cream

Glaze
1/2 cup powdered sugar
1/4 tsp vanilla
1-2 tsp milk

Preheat oven to 325; grease a 12-cup Bundt pan or a 10x4-inch tube pan. Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.

Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally. Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.

Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used. Bake at 325 for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.

To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake