1 1/2 c Sugar
3/4 c Margarine or butter, softene
3 Eggs
1 1/2 ts Vanilla
3 c All-purpose* or
-Whole wheat flour
1 1/2 ts Baking powder
1 1/2 ts Baking soda
3/4 ts Salt
1 1/2 c Sour cream
APPLE-NUT FILLING
1 1/2 c Chopped apples
1/3 c Packed brown sugar
1 tb All-purpose flour
2 tb Margarine or butter
1/4 ts Ground nutmeg
1/8 ts Salt
1/2 c Finely chopped nuts
-BROWN SUGAR FILLING-
1/2 c Packed brown sugar
1/2 c Finely chopped nuts
1 1/2 ts Ground cinnamon
-GLAZE-
1/2 c Powdered sugar
1/4 ts Vanilla
1 1/2 ts Milk
*if using self-rising flour omit Baking powder, baking soda And salt.
Heat oven to 350 degrees. Grease tube pan, 10 X 4 inches, 12-cup
bundt cake pan or 2 loaf pans, 9 X 5 X 3 inches. Prepare one of the
fillings; reserve. Beat sugar, margarine, eggs and vanilla in large
bowl on medium speed 2 minutes, scraping bowl occasionally. Beat in
flour, baking powder, baking soda and salt alternately with sour
cream on low speed.For tube or bundt cake pan, spread 1/3 of the
batter (about 2 cups) in pan. Sprinkle with 1/3 of the filling.
Repeat 2 times. For loaf pans, spread 1/4 of the batter (about 1-1/2
cups) in each pan. Sprinkle each with 1/4 of the filling. Repeat
layers.Bake about 1 hour for tube pan or bundt cake pan, about 45
minutes for loaf pans, or until wooden pick inserted near center
comes out clean. Cool slightly; remove from pan. Cool 10 minutes.
Drizzle with Glaze. APPLE-NUT FILLING:Cook all ingredients except
nuts over medium heat, stirring constantly, until apples are tender.
Stir in nuts. BROWN SUGAR FILLING:Mix all ingredients. GLAZE:Mix all
ingredients until smooth. ONE COFFEE CAKE (16 SLICES);
335 CALORIES PER SLICE.
Yields
16 Servings