Sophia’s Apple Nut Coffee Cake


Sophia writes: This apple nut coffee cake is kind of like the Hobee’s blueberry coffee cake. It isn’t as tall as Hobee’s, but it’s also a LOT more moist from the sour cream and apples. I use butter in place of shortening.

Kristin writes:  After I started making this the first time, I realized I didn’t have any sour cream, so I substituted plain low-fat yogurt and it worked fine.  My family doesn’t care for nuts, so I substituted quick oats in the topping.   I doubled the cinnamon in the topping.  I love cinnamon so I decided to toss the apples in cinnamon sugar before adding them to the batter.  Delicious warm.  I split into two 8″ pans and make one without apples or nuts for Sean, baking about 20 minutes.

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 cup whole wheat pastry flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream or yogurt
2 cups peeled and finely chopped Granny Smith apple (about 2 large apples), tossed with 2 Tablespoons cinnamon-sugar

topping (combine ingredients):
1/2-1 cup chopped pecans and/or quick oats
1/2 cup brown sugar
2 tsp cinnamon
2 Tbsp butter
1 Tablespoon canola oil

Preheat the oven to 350 degrees F.  Grease and flour a 9×13″ pan. Cream together butter and sugar. Add eggs and vanilla and beat well. Sift flour, baking powder, baking soda and salt together.  Add to creamed mixture alternately with sour cream. Stir in apples. Pour into pan and smooth the top. Sprinkle topping over batter. Bake for 35-40 minutes.

Published in: on January 26, 2013 at 2:05 pm  Leave a Comment  
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