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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.
Nutritional 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.
Originally published as Apple Coffee Cake in Quick Cooking December 2000, p44
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Reviewed on Dec. 29, 2011 by lynninohio
Terrific recipe! Made this for our family as well as for Christmas gifts for the neighbors. We have daughter with severe Lactose Intollerance so I made some adjustments to avoid the dairy. Substituted Smart Balance Light Spread for the butter in the topping. Also substituted Hellmann's Light Mayonnaise for the sour cream in the batter. Both are lactose free and work very well in many recipes. Baked and tasted wonderful. My only tip would be to make sure the apples are divided equally between the two batters when you split them. I had one cake that didn't bake as well as the others and I'm quite certain it was due to having too many apples in that half of the batter.
Reviewed on Dec. 12, 2011 by Neilyrc
My kids and I loved this recipe for breakfast with our cafe ole'.
Reviewed on Nov. 15, 2011 by kristinn2006
Didn't even have time to freeze it! All was eaten within 2 weeks.
Reviewed on Nov. 14, 2011 by kristinn2006
Delicious!
Reviewed on Nov. 07, 2011 by candyviolet
This cake is just great everyone is just crazy about it. I gave one to a friend and her husban just loved it and he not much on sweets. I am making another one today.
Reviewed on May. 18, 2011 by alfoa
Incredible. I used light butter and fat-free sour cream, and it turned out great. Everyone loved it.
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