Apple Coffee Cake
Servings 12
A moist and dense apple coffee cake with a brown sugar crumble topping. Made with tart apples and walnuts, the sour cream addition provides a flavorful addition. Made in a 9x13 inch baking pan, this easy breakfast recipe is the perfect complement to a hot cup of coffee!
Ingredients
Coffee Cake Batter
- 1/2 Cup shortening
- 1 Cup granulated sugar
- 2 large eggs well beaten
- 1 teaspoon vanilla extract
- 2 Cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 Cup sour cream
- 2 Cups apples finely chopped
- 1/2 Cup walnuts chopped
Crumble Topping
- 1/2 Cup brown sugar
- 1 teaspoon cinnamon
- 2 Tablespoons butter cold
Instructions
- Preheat oven to 350˚ F and butter a 9x13 inch pan.
- In a mixing bowl, cream together shortening and sugar. Add 2 well beaten eggs and vanilla.
- In a separate bowl, mix together flour, baking powder and salt.
- Add the dry ingredients to the wet batter along with the sour cream. Mix until well incorporated. Fold in the chopped apples and walnuts. Spread in a greased 9x13 pan.
- To make the crumble topping: In a small bowl, cut in butter to the cinnamon and brown sugar. Sprinkle over the prepared batter in the 9x13 inch pan.
- Bake at 350˚F for 35-40 or until a toothpick inserted in the middle comes out clean. Serve warm.
Notes
Storage Tips: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Store in the freezer for up to 3 months.
Nutrition
Serving: 1slice | Calories: 360kcal | Carbohydrates: 46g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 264mg | Potassium: 115mg | Fiber: 1g | Sugar: 29g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg