Dutch apple coffee cake (motts)

16 Servings

Ingredients

Quantity Ingredient
1 cup Sugar
½ cup Margarine or butter; softened
3 Eggs
1 teaspoon Vanilla
3 cups All-purpose flour
2 teaspoons Baking powder
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Dairy sour cream
23 ounces Chunky Apple Sauce
½ cup Firmly packed brown sugar
¾ cup All-purpose flour
⅓ cup Margarine or butter
½ teaspoon Cinnamon
½ cup Nuts; if desired

Directions

CAKE

TOPPING

Heat oven to 350F. Grease 13x9-inch pan.

In large bowl, beat sugar and margarine until light and fluffy. Add eggs and vanilla; beat well.

Combine flour, baking powder, baking soda and salt. Alternately add flour mixture and sour cream to sugar mixture, beating well after each addition.

Spread ½ of batter in prepared pan; top with apple sauce. Drop spoonfuls of remaining batter over apple sauce.

In small bowl, combine topping ingredients. Sprinkle over batter.

Bake at 350F for 50 to 60 minutes or until toothpick inserted in center comes out clean.

Yields 16 servings.

Notes: Pantry: Mott's Chunky Apple Sauce. For a sweet treat, serve this streusel-topped coffee cake with freshly brewed coffee for a mid-morning break.

>Hanneman/Buster 1998-Apr

Recipe by: Motts Applesauce www.motts.com Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 18, 1998

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