Crunchy Apple Coffee Cake

Submitted by BakerNurse

"This is a recipe from an insert of the Taste of Home Magazine - it's very moist and crunchy with the brown sugar/nut topping. The recipe makes 2 pans, so you can freeze one for later - but I'll bet you eat them both! My coworkers were asking for the recipe after the first bite!"

 

• Ready In: 55mins
• Ingredients: 14
• Yields: 2 cakes
• Serves: 6-9

ingredients

• 1⁄2 cup butter flavor shortening
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 cup sour cream
• 2 cups chopped peeled tart apples

• topping

• 3⁄4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons cold butter
• 1⁄2 cup chopped walnuts

directions

1. In a mixing bowl, cream shortening and sugar.
2. Add eggs and vanilla; mix well.
3. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with the sour cream.
4. Stir in apples.
5. Transfer to two greased 8-inch square baking pans.
6. For the topping, combine brown sugar and cinnamon.
7. Cut in butter until crumbly.
8. Stir in nuts; sprinkle over batter.
9. Bake in a preheated 350°F oven for 30-35 minutes or until a toothpick inserted near the center comes out clean.
10. Cool completely.
11. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator.

Reviews

[krisdecam]

I loved this coffee cake! Very moist and the crunchy top was excellent. Next time I will make a little more of the topping because I enjoyed that so much. It was simple to make and so perfect for a fall day. I will be making this again soon!