Cinnamon Apple Coffee Cake
by Dr. Coffee
Start the morning with a slice of coffee cake, layered with cinnamon, apples and pecans! The texture of the cake compliments the sweet, moist, slightly crunchy texture of the filling. A perfect match morning, noon, and night with your favorite hot beverage.
Prep Time: 30 min.
Cook Time: 40-45 mins., cooling 30+ mins.
Yield: 1 cake (16 servings)
½ cup Pecans, chopped
½ cup Granulated Sugar
2 tsp Ground Cinnamon
1 pkg C2 Productions Freeze-Dried Apples (.30oz)
½ cup Butter , room-temperature
1 cup Granulated Sugar
2 each Egg, large
1 tsp Vanilla
2 cups A/P Flour, sifted
1 tsp Baking Powder
½ tsp Salt
1 tsp Baking Soda
1 cup Sour Cream
Preheat oven to 375°. Grease a 9-inch tube pan with removable bottom.
Combine in a bowl the first three ingredients. Divide the nut mixture evenly and incorporate the apples into one of the portions. Set both aside..
Cream the butter until smooth; while beating, gradually add the cup of sugar. Beat until light and fluffy.
Scrape down the sides of the bowl; add one egg at a time, beating after each addition. Incorporate the vanilla .
Sift together the dry ingredients. On low speed, alternate the dry ingredients with the sour cream, ending with the last addition of dry ingredient.
Spread half of the batter into the prepared pan. Sprinkle the nut mixture with the apples on the batter. Spread the remaining batter on the mixture and top that with the balance of the nut mixture.
Bake 40 – 45 minutes or until done when knife inserted in cake comes out clean. Remove from oven. Cool on rack for 30 minutes.
Loosen cake at sides, lift out of pan with tube. Cool thoroughly. Remove cake from tube and bottom.