I went in search of a coffee cake last week to make for a party last
Saturday and found this recipe. I have now made it twice and it was
excellent both times. The second time I added raisins to the filling and
sprinkled about 2 Tablespoons of turbinado sugar into the well coated and
floured pan. The only thing I would change is to line the pan with parchment
paper, even without the added sugar in the pan it has a stickiness. Given an
hour or so to cool and cut into squares this is really very very good.
Enjoy
Apple Sour Cream Coffee Cake
1 cup chopped pecans or walnuts (optional)
2 teaspoons cinnamon
1 cup sugar
1 cup sugar
1/2 cup butter
3 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sour cream
2 medium apples (I used one red delicious and 1 granny smith) peeled and
diced
In a small bowl mix nuts diced apples, nuts, cinnamon, and 1 cup of the
sugar, set aside.
Mix the dry ingredients, sift, and set aside.
Cream butter and the rest of the of sugar beating until light and fluffy,
with electric mixer on High.
Add Eggs one at a time, beating after each addition.
Add vanilla.
Add flour, baking powder, salt, and baking soda, beating well.
Add sour cream, mix well.
SPREAD 1/2 of the batter in a 9 or 10 inch square pan.
Top with all apple/nut mixture.
Add remaining batter.
Bake at 350 degrees for 40 minutes, or until knife inserted in center comes
out clean.
Set out of oven on wire rack, for 30 minutes.
Loosen edges, lift out and let cool.