Ingredients
-
-
1 1/2
-
1/3
-
1
-
2
-
1/4
-
1/8
-
1/2
-
-
1 1/2
-
-
-
-
-
Directions
Old Fashioned Sour Cream Coffee Cake With Apple-Nut Filling,A classic old fashioned recipe because you cook the apple filling before adding it to the cake. We loved it!,Wow, pretty fantastic, elegant too. I’d make a larger quantity of filling as well, which would distribute it more evenly and thickly in the batter. I made my filling the day before and refrigerated till use, just to save time on the day of company. Used pecans which were fine. I’m going to try this with a lighter flour next, as I was blending whole wheat, spelt, and rice flours, and although it turned out really well, it wasn’t sumptuous, but ‘healthy’…this cake wants and deserves to be decadent.
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Steps
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1
Done
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Preheat Oven to 325f; Grease a 12-Cup Bundt Pan or a 10x4-Inch Tube Pan. |
|
2
Done
|
Prepare Apple-Nut Filling: Cook All Ingredients, Except Nuts, Over Medium Heat, Stirring Constantly. Cook Until Apples Are Tender. This Will Take Approximately 3 to 4 Minutes. Stir in Nuts. Set Aside. |
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3
Done
|
Combine Sugar, Butter, Vanilla and Eggs in a Large Mixing Bowl. Beat at Medium Speed, 2 Minutes, Scraping Bowl Occasionally. |
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4
Done
|
Alternately Add the Dry Ingredients and the Sour Cream, Beginning and Ending With the Dry Ingredients. Beat Well Between Each Addition on Low Speed. |
|
5
Done
|
Spread 1/3 of the Batter (about 2 Cups) in the Baking Pan. Top With 1/3 of the Filling. Repeat This Pattern 2 More Times, Until All Batter and Filling Have Been Used. |
|
6
Done
|
Bake at 325f For 1 Hour, Until a Toothpick Inserted Near the Center Comes Out Clean. Cool in the Pan For 20 Minutes, Then Turnout Onto a Serving Plate and Cool Completely. |
|
7
Done
|
to Prepare Glaze: Mix All Ingredients Until Smooth, Then Drizzle Over Cooled Coffee Cake. |
