#1282 - Apple Coffee Cake

(by Shirley McNevich)

1/2 cup butter
1 cup white sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 cup Breakstone's sour cream
1 baking apple (peeled, cored and sliced thin)
2 cups flour
Nut Topping: 1/2 cup chopped walnuts; 2 tsp. cinnamon; 1 cup white sugar

In a mixer add butter and 1 cup white sugar--beat. Add eggs and vanilla--beat. Add sour cream--beat. Add baking powder, baking soda, salt--beat. Slowly add flour--beat until smooth. Pour HALF of the batter into a greased and floured tube cake or bundt cake pan. Place sliced apples on top of the batter. In a small bowl add chopped nuts, cinnamon and 1 cup white sugar--stir to mix. Sprinkle HALF of the cinnamon mixture on top of the apples. Pour the rest of the batter on top of the cinnamon mixture. Sprinkle the rest of the cinnamon mixture on top of the batter. Bake at 375 degrees for 40-45 minutes--test with a toothpick for doneness. Let it cool 30 minutes before inverting the cake on to a cake plate.