Harvest Coffee Cake
A delicious crumb-topped coffee cake chock-full of autumn's apple and nut harvest.
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/2 cup sour cream
1/2 cup butter, softened
1/4 cup milk
2 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
2 medium (2 cups) apples, peeled and finely chopped
1/2 cup chopped walnuts or pecans
1/2 cup firmly packed brown sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
- Heat oven to 350°F (175°C).
- Combine all cake ingredients except apples in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes). Stir in apples by hand.
- Spread batter into greased 13x9x2-inch baking pan. Combine all topping ingredients in small bowl; sprinkle over batter.
- Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Makes 15 servings.
*Substitute 1 (16-ounce) can peaches or apricots, drained and chopped.