Recipe 1282 - Apple Coffee Cake

(by Shirley McNevich)

1/2 cup butter
1 cup white sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder

1 tsp. baking soda
1 cup Breakstone's sour cream
1 baking apple (peeled, cored and sliced thin)
2 cups flour
Nut Topping: 1/2 cup chopped walnuts; 2 tsp. cinnamon; 1 cup white
sugar

In a mixer add butter and 1 cup white sugar--beat. Add eggs and
vanilla--beat. Add sour cream--beat. Add baking powder, baking soda,
salt--beat. Slowly add flour--beat until smooth. Pour HALF of the
batter into a greased and floured tube cake or bundt cake pan. Place
sliced apples on top of the batter. In a small bowl add chopped nuts,
cinnamon and 1 cup white sugar--stir to mix. Sprinkle HALF of the
cinnamon mixture on top of the apples. Pour the rest of the batter on
top of the cinnamon mixture. Sprinkle the rest of the cinnamon mixture
on top of the batter. Bake at 375 degrees for 40-45 minutes--test with
a toothpick for doneness. Let it cool 30 minutes before inverting the
cake on to a cake plate.

Continue to:

• prev: 1281 - Toffee Cake Squares
• Index
• next: 1283 - Chocolate Chip Cheesecake Bars

Other Recipes:

• 1274 - Toffee Squares
• 1483 - Everything Cookies
• 1440 - Cheesy Bacon Dip
• 1302 - Ham Dip
• 1382 - Chicken Zucchini Casserole
• 1271 - Pineapple Carrots

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.

Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

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