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.

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