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    You are in: Home / Breakfast / Old Fashioned Sour Cream Coffee Cake With Apple-Nut Filling Recipe
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    Old Fashioned Sour Cream Coffee Cake With Apple-Nut Filling

    Old Fashioned Sour Cream Coffee Cake With Apple-Nut Filling. Photo by woodland hues

    1/4 Photos of Old Fashioned Sour Cream Coffee Cake With Apple-Nut Filling

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Marg (CaymanDesigns)'s Note:

    A classic old fashioned recipe because you cook the apple filling before adding it to the cake. We loved it!

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    Ingredients:

    Servings:

    Units: US | Metric

    Apple-Nut Filling

    Coffee Cake

    Glaze

    Directions:

    1. 1
      Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
    2. 2
      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.
    3. 3
      Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
    4. 4
      Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
    5. 5
      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.
    6. 6
      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.
    7. 7
      To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.

    Ratings & Reviews:

    • on January 13, 2008

      55

      Wow, pretty fantastic, elegant too. I'd make a larger quantity of filling as well, which would distribute it more evenly and thickly in the batter. I made my filling the day before and refrigerated till use, just to save time on the day of company. Used pecans which were fine. I'm going to try this with a lighter flour next, as I was blending whole wheat, spelt, and rice flours, and although it turned out really well, it wasn't sumptuous, but 'healthy'...this cake wants and deserves to be decadent.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2007

      55

      Delicious! Made this for christmas dinner this year and it was a hit! The cake comes out dense and moist and beautiful. I increased the apples to two cups and used pecans, which I think went very well together. The glaze was also very good but I did have to double it since I made the first batch a bit too runny. Thanks for a great recipe! I will definitely make this again, but one word of warning: if you're using a handmixer BEWARE! This is a ALOT of dough and very difficult to beat with a hand mixer, at a certain point I had to start stirring by hand because my mixer just couldn't take it any more and the dough was EVERYWHERE! But, hey! All part of the fun!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2007

      55

      Mmmmmmm, this was just so lovely even though I forgot the glaze! I also did as suggested and made more filling which I think is a good idea. The cake is nice and moist - especially the second day and it tastes great with pouring cream. Thanks for the recipe : I'll definitely be making this again!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Old Fashioned Sour Cream Coffee Cake With Apple-Nut Filling

    Serving Size: 1 (112 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 373.9
     
    Calories from Fat 162
    43%
    Total Fat 18.0 g
    27%
    Saturated Fat 9.8 g
    49%
    Cholesterol 75.8 mg
    25%
    Sodium 406.5 mg
    16%
    Total Carbohydrate 49.0 g
    16%
    Dietary Fiber 1.3 g
    5%
    Sugars 28.4 g
    113%
    Protein 5.2 g
    10%

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