Apple Sour Cream Coffee Cake
Yield
16 servingsPrep
15 minCook
35 minReady
1½ hrsTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
butter
|
|
1 | cup |
sugar
|
|
2 | large |
eggs
|
|
1 | teaspoon |
vanilla extract
|
|
2 | cups |
all-purpose flour
|
|
1 | teaspoon |
baking soda
|
|
1 | teaspoon |
baking powder
|
|
1 | cup |
sour cream, light
or yogurt |
|
½ | cup |
brown sugar
firmly packed |
* |
⅓ | cup |
nuts
|
|
4 | tablespoons |
sugar
|
|
1 | teaspoon |
cinnamon
|
|
2 | large |
apples
peeled and sliced |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
butter
|
|
237 | ml |
sugar
|
|
2 | large |
eggs
|
|
5 | ml |
vanilla extract
|
|
473 | ml |
all-purpose flour
|
|
5 | ml |
baking soda
|
|
5 | ml |
baking powder
|
|
237 | ml |
sour cream, light
or yogurt |
|
118 | ml |
brown sugar
firmly packed |
* |
79 | ml |
nuts
|
|
6E+1 | ml |
sugar
|
|
5 | ml |
cinnamon
|
|
2 | large |
apples
peeled and sliced |
* |
Directions
Cream butter and sugar.
Add eggs and vanilla. Add dry ingredients alternately with sour cream.
Put half of batter in pan. Lay apple slices on batter and sprinkle ½ of topping over them.
Add remaining batter and sprinkle topping on it.
Bake in 350℉ (180℃) F oven 35 to 40 minutes.