Apple-Nut Coffee Cake
This coffee cake is perfect for a weekend brunch.
2 cups all-purpose flour
1 cup granulated sugar
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) cooking apples, peeled, chopped*
1/2 cup chopped walnuts or pecans
1/2 cup firmly packed brown sugar
2 tablespoons butter, melted
1 teaspoon ground cinnamon
- Preheat 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). Gently 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, drained, chopped.
Tip: Use Red Rome, Winesap, McIntosh or Haralson apples.
Nutritional Information Per Serving (1/15 of recipe): Calories: 270, Fat: 13 g, Cholesterol: 55 mg, Sodium: 250 mg, Carbohydrates: 37 g, Dietary Fiber: 1 g, Protein: 4 g.