Apple Cream Coffee Cake 1965 Recipe

Ingredients for Apple Cream Coffee Cake 1965

• 1 cup chopped walnuts
• Ground Cinnamon
• Granulated Sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• All Purpose Flour
• Baking Powder
• Salt
• Baking Soda
• 1 cup sour cream
• Apple

How to Make Apple Cream Coffee Cake 1965

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch angel food cake pan.
2. In a medium bowl, combine 1 cup chopped walnuts, 1 teaspoon ground cinnamon, and 1/2 cup granulated sugar. Set aside.
3. In a large bowl, cream together 1/2 cup (1 stick) softened butter and 1 cup granulated sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in the vanilla extract.
5. 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.
6. 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.
7. Pour half of the batter into the prepared pan.
8. Arrange sliced apples evenly over the batter.
9. Sprinkle half of the walnut mixture over the apples.
10. Pour the remaining batter over the apples and walnut mixture.
11. Sprinkle the remaining walnut mixture evenly over the top.
12. Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
13. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
14. Serve with whipped cream or sweetened sour cream (sour cream mixed with a touch of maple syrup).