Ingredients for Apple Cream Coffee Cake 1965
- 1 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) softened butter
- eggs
- vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- sour cream
- sliced apples
- whipped cream
- a touch of maple syrup
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How to Make Apple Cream Coffee Cake 1965
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch angel food cake pan.
- In a medium bowl, combine 1 cup chopped walnuts, 1 teaspoon ground cinnamon, and 1/2 cup granulated sugar. Set aside.
- In a large bowl, cream together 1/2 cup (1 stick) softened butter and 1 cup granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Pour half of the batter into the prepared pan.
- Arrange sliced apples evenly over the batter.
- Sprinkle half of the walnut mixture over the apples.
- Pour the remaining batter over the apples and walnut mixture.
- Sprinkle the remaining walnut mixture evenly over the top.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Serve with whipped cream or sweetened sour cream (sour cream mixed with a touch of maple syrup).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
108g
Fat
39g
Carbs
15g
