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Apple Sour Cream Coffeecake

1/2 cup finely chopped walnuts or pecans
1 medium apple, peeled cored and thinly sliced
1-1/2 cups sugar
1 cup sour cream
2 teaspoons cinnamon
2 eggs
1/2 cup butter or margarine
1 teaspoon baking powder
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon vanilla extract

In small bowl, combine nuts, 1/2 cup sugar, and 1 teaspoon cinnamon, set aside. Preheat oven to 350 degrees F. In large bowl, at medium speed, beat 1 cup sugar with butter or margarine until light and fluffy. Add remaining ingredients and beat at low speed unil blended. At medium speed, beat 3 minutes. Spread hal of batter in greased tube or loaf pan; sprinkle with one-third of nut mixture, arrange apple slices over mixture, sprinkle with one-third of nut mixture, spread evenly with remaining batter and sprinkle with remaining nut mixture. Bake 45 to 55 minutes at 50 degrees F. Cool in pan 10 minutes; loosen inside edge, invert pan onto rack to cool.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.