Sour Cream Apple Nut Coffee Cake

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Sour Cream Apple Nut Coffee Cake
Sour Cream Apple Nut Coffee Cake
Sour Cream Apple Nut Coffee Cake
Sour Cream Apple Nut Coffee Cake
12
Servings
15m
Prep Time
35-40m
Cook Time
50m
Ready In

Recipe: #3371

December 06, 2011

Categories: Comfort Food, Desserts, Cakes, more

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"This is a really good receipe my Mom got from church. It's a favorite at the office where I work. I have also made this into muffins, I do use more than 1/2 cup of nuts because we love nuts."

Original recipe yields 12 servings
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I've Tried It

Ingredients

Nutritional

  • Serving Size: 1 (111.2 g)
  • Calories 362.3
  • Total Fat - 17.8 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 46.5 mg
  • Sodium - 243.1 mg
  • Total Carbohydrate - 46.1 g
  • Dietary Fiber - 1.3 g
  • Sugars - 27.2 g
  • Protein - 5.9 g
  • Calcium - 74.1 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0.1 mg

Step 1

Cream together 1/2 cup shortning and 1 cup sugar. Add in 2 eggs and 1 tsp vanilla; beat well. Sift together 2 cups flour, 1 tsp baking powder, 1 tsp soda 1/4 tsp salt; Add to creamed mixture alternately with 1 cup sour cream. Fold in 2 cups finely chopped peeled apples. Transfer to a greased 9 x 13 pan.

Step 2

Combine 1/2 cup chopped nuts (or more) 1/2 cup brown sugar, 1 teaspoon cinnamon and 2 tablespoons melted butter; sprinkle on top.

Step 3

Bake 350 degrees for 35 - 40 minutes.

Tips & Variations


No special items needed.
Tags : Comfort Food Desserts Cakes 13x9 Sheet

Related

Write Review
MessyMarie

Very good. Delicious with my coffee this morning. Loved how moist the cake was.

review by:
(12 Aug 2019)
SaleenaCooks

Delicious tender and moist breakfast cake, good with our morning coffee! I used 1 cup of pecans in ours. A great addition I might add.

review by:
(27 Mar 2019)
BeatleBugBrenda

This is a moist and delicious coffee cake. The apples and nuts make it taste extra special!

review by:
(17 Sep 2014)
LindasBusyKitchen

This coffee cake is so tender and moist and I loved the texture. I made it so I can have something for snack and breakfast and it sure hit the spot. I used a full cup of pecans, because I am a nut lover and oh man, the flavors when you bite down into the nuts and cake is out of this world good. This is going into my favorites right now! Thank you so much for posting this yummy recipe for us Gayle. It will be enjoyed many more times! Linda

review by:
(27 Jan 2012)
Luvcookn

This is a wonderfully lovely cake! I followed the directions with one exception. I added 1 cup of nuts (pecans) instead of 1/2 cup. The texture of the cake is light and fluffy and not too sweet. Just perfect! Baking cakes from scratch has never been my strong suit...but this one I will be making frequently. Thank you for sharing Gayle!

review by:
(11 Jan 2012)