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Pumpkin, pear, apple - fall is a delightful time to bake! I made this coffee cake for a work meeting and I didn't bring any home. I guess I'll have to make it again! It is worth it (even though I HATE to peel apples!) - it's delicious and looks impressive.
Start by combining the nuts with 1/2 cup of the sugar
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and cinnamon,
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and stir to mix well. Set aside. For the batter, cream the butter and the remaining sugar, then add the eggs, one at a time, beating well after each addition. Next add the almond extract.
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In a small bowl, combine the flour, salt, baking powder and baking soda.
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Add the flour mixture to the batter
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alternately with the sour cream.
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Now spread half the batter into a greased springform pan then top with the apples.
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Sprinkle with half the nut/sugar mixture,
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then top with the remaining batter.
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Now sprinkle on the remaining nut mixture.
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Bake the cake for 40 minutes or until it tests done. Cool for 30 minutes on a wire rack before removing the sides of the pan.
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Then let the cake cool completely.
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Get more recipes at Foodie Friday, Food on Fridays and Friday Food.
Apple Almond Coffee Cake
1/2 cup chopped almonds
2 tsp. cinnamon
1 1/2 cup sugar, divided
1/2 cup butter, softened
2 eggs
1 tsp. almond extract
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 medium granny smith apples, peeled, cored and thinly sliced
Combine nuts, cinnamon and 1/2 cup sugar; set aside.
In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in almond extract. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition.
Spread half of the batter in a well greased 10-in. springform pan. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake and remove; cool completely on a wire rack. Serves 12.
I've bookmarked this one - it sounds wonderful! I don't really like peeling apples either, I must confess, but this recipe is definitely worth it!
ReplyDeleteI actually find peeling apples therapeutic -- strange, I know. This looks so good, I'd love to have some with my morning coffee.
ReplyDeleteThat looks really good--I love the idea of an apple coffeecake, but the almonds, too? That's brilliant! Thanks for linking this to Food on Fridays!
ReplyDeleteYour cake sounds and looks yummy! I know it would go over good at my church fellowship time.
ReplyDeleteBookmarking this to try sometime soon! Looks lovely, as do many of your recipes. If only I could eat baked goods every day... hehe
ReplyDelete