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Apple Cream Coffee Cake

This tried-and-true recipe is from my grandmother's collection, and it remains my favorite today. This cake tastes wonderful—the apple filling keeps it moist, and the crispy crunch of its nut mixture makes it seem forever fresh. Apple Cream Coffee Cake is always on my menu for brunch, and good for snacking at any time of day!

12-16 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1/2 cup chopped walnuts
2 teaspoons ground cinnamon
1 medium apple, peeled and thinly sliced

Directions

In a large bowl, cream butter and 1 cup sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Blend in
vanilla. Combine the flour, baking powder, baking soda and salt; add
to creamed mixture alternately with sour cream, beating well after
each addition. In a small bowl, combine the nuts, cinnamon and
remaining sugar.
Spread half of the batter in a well-greased 10-in. tube pan with a
removable bottom. Top with apple slices; sprinkle with half of the
nut mixture. Top with remaining batter, then with remaining nut
mixture.
Bake at 375° for 40-45 minutes or until a toothpick inserted near

2 of 2

Apple Cream Coffee Cake (continued)

Directions (continued)

the center comes out clean. Cool in pan for 30 minutes. Carefully
run a knife around edge of pan to loosen. Lift cake with removable
bottom from pan. Cool completely. Before serving, carefully lift
cake from pan bottom. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 248 calories, 11 g fat (6 g saturated fat), 52 mg cholesterol, 212 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.