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Add a photoI like to use Granny Smith Apples for this recipe, because of their firm tartness. This coffee cake can be served at breakfast time or later in the day as a snack or dessert.
Ingredients
- 1/2 c. shortening
- 1/2 c. butter
- 1 c. sugar
- 3 eggs
- 1 c. sour cream
- 1 t. vanilla
- 1/2 t. baking soda
- 1-1/2 t. baking powder
- 2-1/2 c. flour
- 1/2 t. salt
- 2 c. apple, chopped
- crumb-topping:
- 1/2 c. chopped nuts
- 3/4 c. brown sugar
- 1/2 t. cinnamon
Directions
- In the bowl of an electric mixer, cream together shortening, butter and sugar. Add eggs and mix well. Add sour cream, vanilla and blend. Add flour, soda, baking powder and salt. Mix all until well incorporated.
- Grease either a 9âX13â pan, or a Bundt pan, and add 1/2 of the batter. Sprinkle on half of the chopped apple. Mix together the crumb-topping ingredients. Sprinkle half of the topping onto the batter in the pan.
- Add the remaining batter. Sprinkle on remaining chopped apple. Crumble on the remaining topping. Wrap and allow this to sit on the counter-top (or refrigerate, if you prefer) overnight.
- Next morning (if youâve chilled the pan of batter- remove from refrigerator and allow to sit at room-temperature for 1-2 hours), bake in a 350°F. oven for 40 - 45 minutes. Let set 10 minutes, then slice and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 10 servings | |
| Calories 543 | |
| Calories from Fat 256 | 47% |
| Total Fat 29.18g | 36% |
| Saturated Fat 11.8g | 47% |
| Trans Fat 3.43g | |
| Cholesterol 92mg | 31% |
| Sodium 522mg | 22% |
| Potassium 175mg | 5% |
| Total Carbs 65.8g | 18% |
| Dietary Fiber 2.1g | 7% |
| Sugars 39.7g | 26% |
| Protein 6.73g | 11% |
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