Apple Sour Cream Coffee Cake Recipe


Main Ingredient


 Peeled chopped cooking apples1 Cup (16 tbs)
 All purpose flour1 1⁄3 Cup (21.33 tbs)
 Baking powder3⁄4 Teaspoon
 Baking soda3⁄4 Teaspoon
 Ground cinnamon3⁄4 Teaspoon, divided
 Ground nutmeg1⁄2 Teaspoon
 Unsalted margarine1⁄3 Cup (5.33 tbs), softened
 Sugar1⁄2 Cup (8 tbs)
 Low fat sour cream2⁄3 Cup (10.67 tbs)
 Brandy2 Tablespoon
 Vanilla extract1⁄2 Teaspoon
 Vegetable cooking spray1 Tablespoon
 Chopped raisins3 Tablespoon
 Brown sugar2 Tablespoon
 Lemon juice2 Teaspoon
 Powdered sugar1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2532 Calories from Fat 929

% Daily Value*

Total Fat 104 g160.7%

Saturated Fat 30 g150.1%

Trans Fat 0 g

Cholesterol 476.6 mg

Sodium 1590.4 mg66.3%

Total Carbohydrates 348 g115.9%

Dietary Fiber 12 g47.9%

Sugars 188.2 g

Protein 43 g86%

Vitamin A 76.6% Vitamin C 22.5%

Calcium 65.7% Iron 63.8%

*Based on a 2000 Calorie diet


Toss apples with 2 tablespoons flour; set aside.
Combine remaining flour, baking powder, soda, 1/2 teaspoon cinnamon, and nutmeg in a small bowl; set aside.
Cream margarine,- gradually add sugar, bearing at medium speed of an electric mixer until light and fluffy.
Add eggs, one at a time, bearing well after each addition.
Add reserved flour mixture alternately with sour cream, beginning and ending with flour mixture.
Mix after each addition.
Stir in brandy and vanilla.
Spread one-half of batter into a 9-inch stuare baking pan that has been coated with cooking spray.
Combine reserved apples, remaining 1/4 teaspoon cinnamon, raisins, brown sugar, and lemon juice; sprinkle evenly over batter.
Spread remaining barter evenly over apple mixture.
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes our clean.
Cool in pan on a wire rack.
Dust top of cake with powdered sugar.