Total Calories: 138
Mix together 1/3 cup sugar, almonds, and cinnamon, and set aside. Cream butter, and gradually add remaining 3/4 cup sugar; beat until fluffy. Add eggs and vanilla. Sift together flour, baking powder, baking soda, and salt. At low speed, add flour mixture to butter 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.
Have some leftover coffeecake you want to turn into a yummy dessert? Cut a square—or maybe a scoop—and place in a pretty dessert plate or dish, then pour a sauce . . . fruit, chocolate, caramel . . . over the top, like maybe the Raspberry Sauce on page 79. Add a squirt of whipped cream. Yum!
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