Almond Apple Coffeecake


Serves: 5
Total Calories: 529

Ingredients

1/3 plus 3/4 cup sugar, divided
1/2 cup sliced almonds (optional)
2 teaspoons cinnamon
1/2 cup butter or margarine
2 eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 medium apple, pared, cored, and sliced

Directions:

Mix together 1/3 cup sugar, almonds, and cinnamon, and set aside. Cream butter and gradually add 3/4 cup sugar; beat until fluffy. Add eggs and vanilla. Sift together flour, baking powder, baking soda, and salt. Add to butter mixture. At LOW speed, add butter/flour mixture alternately with sour cream, beating well after each addition. Spread 1/2 of batter in greased and floured Bundt or tube pan. Top with apple slices, and sprinkle with 1/2 of almond mixture. Pour in remaining batter, and top with remaining almond mixture. Bake at 375° for about 45 minutes. Cool 30 minutes in pan.

Note: Can be baked, then wrapped in foil and frozen—reheated in foil at 350° for 50 minutes. Open foil last 10 minutes. (Can use apples which are no longer good eating, but haven’t turned brown.)

Nutritional Facts:

Serves: 5
Total Calories: 529
Calories from Fat: 303

This Almond Apple Coffeecake recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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