Saturday, March 12, 2011


Hey, this recipe is my twist on a coffee cake. Very moist and great recipe for entertaining or any special event. Enjoy!

Ingredients: 2 large Golden Delicious apples (filling)
1 cup butter, softened
2 cups sugar
2 eggs
1 cup sour creme
1 tsp. vanilla
1 tsp. salt
1 tsp. baking powder
2 cups cake flour (found in baking section in store near flour)
Bundt pan
Filling: 1/2 cup chopped pecans, 1 tsp. cinnamon, 1/2 cup brown sugar, peeled/chopped apples, mix well.
Topping: 20 caramels unwrapped and 1/4 cup milk

Pre-heat oven to 350*. Cream butter, sugar and eggs. Fold in sour cream and vanilla. Mix dry ingredients and fold in, mixing well. Spoon half of mixture into greased/floured bundt pan. Add filling and spread evenly over first layer. Top with remaining cake mixture. Bake for 50-55 minutes (ovens vary). Cool 15 minutes and remove from pan onto decorative cake plate. Drizzle with caramel right before serving. Delish!

Caramel drizzle:  melt caramels and milk in microwave until melted, stirring occasionally. Let cool or until slightly thickened. Drizzle over cake.

Hint:  In a hurry...omit caramel topping and sprinkle powdered sugar on top.

Holiday option:  Mix powdered sugar with milk and drizzle over cake. Decorate as a "Wreath" using clusters of cinnamon jems as berries.

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