Ingredients: |
Ingredients: 3 c. flour
3/4 tsp. baking soda
1 Tbsp. baking powder
1/2 tsp. salt
3/4 c. margarine, softened
1 c. sugar
1/2 c. firmly packed brown sugar
1 tsp. vanilla extract
3 eggs
1 1/2 c. sour cream
2 medium apples, peeled, cored, and shredded
1/2 c. raisins
2 Tbsp. cold margarine, cut in pieces
Cinnamon-Walnut Filling:
1/2 c. sugar
1 1/2 tsp. ground cinnamon
1/2 c. finely chopped walnuts
Lemon Glaze:
3/4 c. confectioners' sugar
1 tsp. soft butter or margarine
1 Tbsp. warm water
1/2 to 1 Tbsp. lemon juice
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Directions: |
Directions:1. Preheat oven to 350º. Stir together flour, baking soda, baking powder, and salt.
2. In large bowl of electric mixer, cream the 3/4 c. butter with granulated and brown sugars until light and fluffy. Blend in vanilla. Then add eggs, one at a time, beating well after each addition.
3. Add flour mixture to creamed mixture alternately with sour cream, mixing to blend after each addition.
4. In a medium bowl, combine all but 1/4 cup of the cinnamon-walnut filling with apples and raisins, stirring to coat apples with cinnamon mixture.
5. Spoon reserved 1/4 cup cinnamon-walnut filling over bottom of a well-greased, lightly floured 10 inch bundt or tube pan, with a capacity of 10 - 12 cups. Spoon in a third of the batter. Sprinkle evenly with half of the apple filing. Dot with 1 Tbsp. of the cold butter. Add another third of the batter, the remaining apple filling, and the last tablespoon of butter. Cover with remaining third of the batter.
6. Bake until coffee cake tests done when a long skewer is inserted in thickest part (55 minutes to 1 hour, 10 minutes).
7. Let stand in pan on a wire rack for about 10 minutes, then invert and remove pan. Drizzle lemon glaze over warm coffee cake.
Cinnamon-Walnut Filling: In a small bowl mix sugar, cinnamon and walnuts
Lemon Glaze: Place confectioners sugar in a small bowl. Add butter, water and lemon juice, mixing until smooth and creamy. |
This recipe for Sour Cream Apple Coffee Cake is from