Ingredients
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1 1/2 cups chopped apples
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1/3 cup packed brown sugar
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1 tablespoon flour
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2 tablespoons butter
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1/4 teaspoon ground nutmeg
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1/8 teaspoon salt
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1/2 cup finely chopped nuts (I use walnuts)
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1 1/2 cups sugar
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3/4 cup butter, softened
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1 1/2 teaspoons vanilla
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3 eggs
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3 cups flour (all purpose or whole wheat)
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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3/4 teaspoon salt
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1 1/2 cups sour cream
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Instructions
- Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
- Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
- Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
- Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
- Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
- Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
- To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.