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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

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    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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    Units: US | Metric

    Apple-Nut Filling

    Coffee Cake



    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


      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.

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    • on December 26, 2007


      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!

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    • on December 02, 2007


      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!

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    Read All Reviews (5)


    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
    Total Fat 18.0 g
    Saturated Fat 9.8 g
    Cholesterol 75.8 mg
    Sodium 406.5 mg
    Total Carbohydrate 49.0 g
    Dietary Fiber 1.3 g
    Sugars 28.4 g
    Protein 5.2 g

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