Mini Cinnamon-Apple Coffee Cake
Yield
4 mini cakesPrep
40 minCook
50 minReady
90 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
graham crackers/wafers
cinnamon |
*
|
| ¾ | cup |
walnuts
chopped |
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | package |
pound cake mix
|
* |
| 1 | can |
apple pie filling
|
*
|
| 2 | large |
eggs
beaten |
|
| 2 | tablespoons |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
graham crackers/wafers
cinnamon |
*
|
| 177 | ml |
walnuts
chopped |
|
| 1E+1 | ml |
cinnamon
|
|
| 1 | package |
pound cake mix
|
* |
| 1 | can |
apple pie filling
|
*
|
| 2 | large |
eggs
beaten |
|
| 3E+1 | ml |
sour cream
|
|
Directions
In a small bowl, mix crushed crackers, walnuts, and cinnamon.
In a large bowl, combine cake mix, pie filling, eggs, and sour cream; beat with an electric mixer until well blended.
Spoon 1 tablespoon graham cracker mixture into bottom of each greased and floured tin of a 6 mold fluted tube pan.
Spoon 2 round tablespoons batter over cracker mixture.
Spoon 1 tablespoon cracker mixture over batter. Top with 2 tablespoons batter.
Bake 45 to 50 minutes or until toothpick inserted into center of cake comes out clean.
Cool in pan 5 minutes; invert cakes onto a 4 inch coffee cakes.
