Apple and Sour Cream Coffee Cake

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This Apple Sour Cream Coffee Cake is a wonderful breakfast treat, and the recipe actually makes two pans, so you can freeze one and eat one!

Ingredients

• 1/2 cup butter {can also use butter flavored shortening}
• 1 cup sugar
• 2 eggs
• 1 1/2 tsp. vanilla extract
• 2 cups of flour {we use whole wheat pastry flour}
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sour cream {8 oz.}
• 2 cups chopped and peeled apples {we use Gala}

Topping Ingredients

• 1/2 cup packed brown sugar
• 1 tsp. cinnamon
• 2 Tbsp. cold butter
• 1/2 cup chopped pecans {optional}

Directions

1. Cream together the butter and the sugar until mixed well. Add in eggs, vanilla, and sour cream.
2. In a separate bowl, mix flour, baking soda, salt, and baking powder together. Slowly stir in flour mixture into wet ingredients.
3. Stir in the chopped apples.
4. Divide the batter between two greased 8x8 baking dishes.
5. To make topping, combine brown sugar and cinnamon. Cut in butter until crumbly and then add nuts. Sprinkle the topping evenly over both dishes.
6. Bake at 350 for 30 to 35 minutes {or until cooked through}.
7. One dish can be covered and frozen to use another week – just thaw it overnight in the fridge!

Note: We use the Glad Ovenware 8x8 pans with lids to freeze and store. They are also great to use when sharing dishes with other families!

 

 

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