Sour Cream Coffee Cake With Apple-Nut Filling

Ingredients

Apple-Nut Filling

• 1 1⁄2 cups chopped apples
• 1⁄3 cup packed brown sugar
• 1 tablespoon flour
• 2 tablespoons butter
• 1⁄4 teaspoon ground nutmeg
• 1⁄8 teaspoon salt
• 1⁄2 cup finely chopped nuts (I use walnuts)

Coffee Cake

• 1 1⁄2 cups sugar
• 3⁄4 cup butter, softened
• 1 1⁄2 teaspoons vanilla
• 3 eggs
• 3 cups flour (all purpose or whole wheat)
• 1 1⁄2 teaspoons baking powder
• 1 1⁄2 teaspoons baking soda
• 3⁄4 teaspoon salt
• 1 1⁄2 cups sour cream

Glaze

• 1⁄2 cup powdered sugar
• 1⁄4 teaspoon vanilla
• 1 -2 teaspoon milk

Instructions

1 _ Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.

2 _ Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly.

3 _ Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.

4 _ Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.

5 _ Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.

6 _ Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.

7 _ Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.

8 _ To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.