Glazed Whole Wheat Sour Cream Coffee Cake with Apple Nut & Brown Sugar Filling

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.