Ingredients for Crunchy Apple Coffee Cake
- Butter Flavor Shortening
- 1 ¾ cups granulated sugar
- 3 large eggs
- Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- Tart Apples
- ½ cup packed brown sugar
- Ground Cinnamon
- ½ cup (1 stick) cold unsalted butter
- Walnuts
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How to Make Crunchy Apple Coffee Cake
- Preheat oven to 350°F (175°C). Grease two 8-inch square baking pans.
- In a large mixing bowl, cream together 1 cup (2 sticks) softened shortening and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 4 cups peeled and diced apples.
- Pour batter evenly into the prepared baking pans.
- For the topping: In a medium bowl, combine ½ cup packed brown sugar, 1 teaspoon ground cinnamon, and ¼ cup chopped nuts (walnuts or pecans recommended).
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the batter in both pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pans before frosting (optional).
- Cover and freeze one pan for up to 6 months. Thaw overnight in the refrigerator before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
259g
Fat
64g
Carbs
33g
