Sour cream coffee cake1
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Sugar |
| ¾ | cup | Margarine or butter, softene |
| 3 | Eggs | |
| 1½ | teaspoon | Vanilla |
| 3 | cups | All-purpose* or |
| 1½ | cup | Chopped apples |
| ⅓ | cup | Packed brown sugar |
| 1 | tablespoon | All-purpose flour |
| 2 | tablespoons | Margarine or butter |
| ½ | cup | Packed brown sugar |
| ½ | cup | Finely chopped nuts |
| ½ | cup | Powdered sugar |
| ¼ | teaspoon | Vanilla Whole wheat flour |
| 1½ | teaspoon | Baking powder |
| 1½ | teaspoon | Baking soda |
| ¾ | teaspoon | Salt |
| 1½ | cup | Sour cream |
| ¼ | teaspoon | Ground nutmeg |
| ⅛ | teaspoon | Salt |
| ½ | cup | Finely chopped nuts |
| 1½ | teaspoon | Ground cinnamon |
| 1½ | teaspoon | Milk |
Directions
APPLE-NUT FILLING
BROWN SUGAR FILLING
GLAZE
*if using self-rising flour omit Baking powder, baking soda And salt.
Heat oven to 350 degrees. Grease tube pan, 10 X 4 inches, 12-cup bundt cake pan or 2 loaf pans, 9 X 5 X 3 inches. Prepare one of the fillings; reserve. Beat sugar, margarine, eggs and vanilla in large bowl on medium speed 2 minutes, scraping bowl occasionally. Beat in flour, baking powder, baking soda and salt alternately with sour cream on low speed.For tube or bundt cake pan, spread ⅓ of the batter (about 2 cups) in pan. Sprinkle with ⅓ of the filling.
Repeat 2 times. For loaf pans, spread ¼ of the batter (about 1-½ cups) in each pan. Sprinkle each with ¼ of the filling. Repeat layers.Bake about 1 hour for tube pan or bundt cake pan, about 45 minutes for loaf pans, or until wooden pick inserted near center comes out clean. Cool slightly; remove from pan. Cool 10 minutes.
Drizzle with Glaze. APPLE-NUT FILLING:Cook all ingredients except nuts over medium heat, stirring constantly, until apples are tender.
Stir in nuts. BROWN SUGAR FILLING:Mix all ingredients. GLAZE:Mix all ingredients until smooth. ONE COFFEE CAKE (16 SLICES); 335 CALORIES PER SLICE.