1 1/2 c Sugar -Whole wheat flour
3/4 c Margarine or butter, softene 1 1/2 ts Baking powder
3 Eggs 1 1/2 ts Baking soda
1 1/2 ts Vanilla 3/4 ts Salt
3 c All-purpose* or 1 1/2 c Sour cream
-APPLE-NUT FILLING-
1 1/2 c Chopped apples 1/4 ts Ground nutmeg
1/3 c Packed brown sugar 1/8 ts Salt
1 tb All-purpose flour 1/2 c Finely chopped nuts
2 tb Margarine or butter
BROWN SUGAR FILLING
1/2 c Packed brown sugar 1 1/2 ts Ground cinnamon
1/2 c Finely chopped nuts
-GLAZE-
1/2 c Powdered sugar 1 1/2 ts Milk
1/4 ts Vanilla
*if using self-rising flour omit Baking powder, baking soda And salt.
Heat oven to 350 degrees. Grease tube pan, 10 X 4 inches, 12-cup bundt cake
pan or 2 loaf pans, 9 X 5 X 3 inches. Prepare one of the fillings; reserve.
Beat sugar, margarine, eggs and vanilla in large bowl on medium speed 2
minutes, scraping bowl occasionally. Beat in flour, baking powder, baking
soda and salt alternately with sour cream on low speed.For tube or bundt
cake pan, spread 1/3 of the batter (about 2 cups) in pan. Sprinkle with 1/3
of the filling. Repeat 2 times. For loaf pans, spread 1/4 of the batter
(about 1-1/2 cups) in each pan. Sprinkle each with 1/4 of the filling.
Repeat layers.Bake about 1 hour for tube pan or bundt cake pan, about 45
minutes for loaf pans, or until wooden pick inserted near center comes out
clean. Cool slightly; remove from pan. Cool 10 minutes. Drizzle with Glaze.
APPLE-NUT FILLING:Cook all ingredients except nuts over medium heat,
stirring constantly, until apples are tender. Stir in nuts. BROWN SUGAR
FILLING:Mix all ingredients. GLAZE:Mix all ingredients until smooth. ONE
COFFEE CAKE (16 SLICES); 335 CALORIES PER SLICE.
Yields
16 servings