Thursday, June 10, 2010

Aunt Rika's Sour Cream Apple Nut Coffee Cake

Can you say scrumptious? This wonderful moist coffee cake remains on the top of my all time favorites. My husband likes it so much that it's what he asks for as his birthday cake. Yeah, that's a little weird, but am I going to argue with a delicious idea? Not a chance! It's layered and topped with a filling of diced apples, chopped walnuts, cinnamon, and sugar ... and makes your house smell divine. My apologies to the Yankee Candle Company - I don't need your apple cinnamon candle anymore.

Aunt Rika's Sour Cream Apple Nut Coffee Cake
Preheat the oven to 350 degrees.

1/2 Cup of Real Butter, softened to room temperature
1 Cup of Sugar
2 Eggs
1/2 Pint (1 cup) of Real Sour Cream
1 Teaspoon of Vanilla
2 Cups of Flour
1/2 Teaspoon Baking Soda.


1/2 Cup of Sugar
1 Cup of chopped Walnuts
1 Cup of Diced Apples
2 Teaspoons of Cinnamon

Grease an angel food cake pan.
Mix cake batter in the order given. Mix the filling/topping separately.
Layer batter first, followed by the filling, another layer of batter, and top with the filling mixture.

350 degrees 55 minutes, or until a toothpick inserted in the batter comes out clear.

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