Crunchy Pecan-Apple Sour Cream Coffee Cake

"A great coffee cake recipe that uses some traditional ingredients but in addition to those adds Post Select Grains Crunchy Pecan Cereal. It's Baked in a 9-inch springform pan and drizzled with caramel sauce....Hope you enjoy."
 
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Ready In:
1hr 35mins
Ingredients:
18
Serves:
10-12
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ingredients

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directions

  • Heat oven to 350.
  • Mix one cup cereal, one-half cup pecans, brown sugar and cinnamon in large bowl for pecan mixture;set aside.
  • Mix remaining one-half cup cereal and one-third cup flour in medium bowl.
  • Cut in 1/4 cup of the butter until mixture resembles coarse crumbs.
  • Stir in 3/4 cup of the pecan mixture to form streusel crumb mixture.
  • Set both mixtures aside.
  • Toss apple slices with lemon juice;set aside.
  • Mix One and three-quarters cups flour,baking powder and baking soda and salt in medium bowl.
  • Beat remaining 1/2 cup butter,granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
  • Add eggs, one at a time, beating well after each addition.
  • Add flour mixture alternately with sour cream until blended;beating on low speed.
  • Microwave the caramels and half and half in small microwavable bowl on HIGH for one to two minutes or until caramels are melted.
  • Stir;set aside.
  • Spread one half of the batter into a greased 9-ich springform pan;sprinkle with reserved pecan mixture.
  • Layer apple slices on top of that and then drizzle with one-quarter cup of the caramel sauce.
  • Gently spread on top of that the remaining batter.
  • Top with reserved streusel crumb mixture.
  • Bake for ten minutes at 350 degrees.
  • Sprinkle with remaining one half cup pecans.
  • Bake 45 minutes at 350 degrees or until cake tester inserted in the center comes out clean.
  • Drizzle with remaining caramel sauce.
  • Cool for one hour.
  • Remove from pan.

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