Sour Cream Coffee Cake (version 2)


1 1/2 cup Sugar
3/4 cup Margarine or butter, softened
3 Eggs
1 1/2 tsp Vanilla
3 cup All-purpose* or
-Whole wheat flour
1 1/2 tsp Baking powder
1 1/2 tsp Baking soda
3/4 tsp Salt
1 1/2 cup Sour cream

1 1/2 cup Chopped apples
1/3 cup Packed brown sugar
1 tb All-purpose flour
2 tb Margarine or butter
1/4 tsp Ground nutmeg
1/8 tsp Salt
1/2 cup Finely chopped nuts

1/2 cup Packed brown sugar
1/2 cup Finely chopped nuts
1 1/2 tsp Ground cinnamon

1/2 cup Powdered sugar
1/4 tsp Vanilla
1 1/2 tsp Milk


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 1/3 of the batter (about 2 cups) in pan. Sprinkle with 1/3 of the filling. Repeat 2 times. For loaf pans, spread 1/4 of the batter (about 1-1/2 cups) in each pan. Sprinkle each with 1/4 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.

Other recipe variations of Sour Cream Coffee Cake :

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