Glazed Whole Wheat Sour Cream Coffee Cake with Apple Nut & Brown Sugar Filling
Whole Wheat Sour Cream Coffee Cake with Apple Nut Filling recipe
Yield
16 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| ¾ | cup |
margarine
or butter, softenen |
|
| 3 | large |
eggs
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 3 | cups |
whole-wheat flour
or whole wheat |
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| 1 ½ | cups |
sour cream
|
|
| Applenut filling | |||
| 1 ½ | cups |
apples
chopped |
*
|
| ⅓ | cup |
brown sugar
packed |
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | tablespoons |
margarine
or butter |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
nuts
finely chopped |
|
| Brown sugar filling | |||
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
nuts
finely chopped |
|
| 1 ½ | teaspoons |
cinnamon
ground |
|
| Glaze | |||
| ½ | cup |
powdered sugar
|
|
| ¼ | teaspoon |
vanilla extract
|
|
| 1 ½ | teaspoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 177 | ml |
margarine
or butter, softenen |
|
| 3 | large |
eggs
|
|
| 7.5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
whole-wheat flour
or whole wheat |
|
| 7.5 | ml |
baking powder
|
|
| 7.5 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 355 | ml |
sour cream
|
|
| Applenut filling | |||
| 355 | ml |
apples
chopped |
*
|
| 79 | ml |
brown sugar
packed |
*
|
| 15 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
margarine
or butter |
|
| 1.3 | ml |
nutmeg
ground |
|
| 0.6 | ml |
salt
|
|
| 118 | ml |
nuts
finely chopped |
|
| Brown sugar filling | |||
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
nuts
finely chopped |
|
| 7.5 | ml |
cinnamon
ground |
|
| Glaze | |||
| 118 | ml |
powdered sugar
|
|
| 1.3 | ml |
vanilla extract
|
|
| 7.5 | ml |
milk
|
|
Directions
If using self-rising flour omit Baking powder, baking soda and salt.
Heat oven to 350℉ (180℃).
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 ⅓ of the batter (about 2 cups) in pan.
Sprinkle with ⅓ of the filling.
Repeat 2 times.
For loaf pans, spread ¼ of the batter (about 1½ cups) in each pan.
Sprinkle each with ¼ 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.
