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Rosie's Apple Coffee Cake

Source of Recipe

posted by Rosie


Recipe Introduction

Tart apples and sour cream flavor this moist coffee cake covered with brown sugar and crunchy nuts. "The recipe makes two pans, so you can serve one and freeze the other for a busy morning or unexpected company," says Dawn Fagerstrom of Warren, Minnesota. / Rosie used this recipe for her Grandmothers Gathering for DGD's wedding.

List of Ingredients

1/2 cup butter-flavored shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-3/4 to 2 cups chopped peeled tart apples (I used one large Granny Smith)

TOPPING:
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped walnuts


Recipe

In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla.

Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples.

Transfer to two greased 8-in. square baking dishes.

For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. ake at 350° for 30-35 minutes or until a toothpick Binserted near the center comes out clean. Cool completely. Cover and freeze for up to 6 months.

To use frozen coffee cake Thaw overnight in the refrigerator. Yield: 2 coffee cakes (6-9 servings each).

Nutrition Facts: 1 serving (1 piece) equals 251 calories, 12 g fat (4 g saturated fat), 36 mg cholesterol, 188 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

Published in Quick Cooking November/December 2000, p44


Note from Becci: I goofed once and added 1 ½ cups of nuts to the batter. It worked and I really enjoyed the smaller pieces throughout the cake. Also, I make a 9x13x2 pan of this and let it cook just a couple minutes longer.