DYLAN'S APPLE CREAM COFFEE CAKE
This tried-and-true recipe remains my favorite today. This cake tastes wonderful. The apple filling keeps it moist. Apple Cream Coffee Cake is always on my menu for brunch and good for snacking at any time of day!
Provided by jcounts
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Generously grease a 10-inch tube pan with a removable bottom.
- Combine rolled oats, flax seeds, and 1/2 cup brown sugar in a bowl. Stir flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Beat butter in a third large bowl with an electric mixer until creamy; beat 1/2 cup brown sugar and white sugar with butter until mixture is fluffy, about 5 minutes. Beat eggs, one at a time, into butter mixture, incorporating the first egg before adding the next one. Stir in vanilla extract.
- Stir flour mixture into butter mixture in several additions, alternating with sour cream and beating well after each addition, until batter is smooth. Stir 1 chopped apple into batter. Pour half the batter into prepared tube pan and spread 2 apples cut in slices over batter. Sprinkle half the oat mixture over apple slices. Pour remaining batter into tube pan and sprinkle remaining oat mixture over top of cake.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cake stand in the pan for 30 minutes. Loosen sides of cake with a thin spatula or knife. Let cake cool completely and lift from pan.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 51.2 g, Cholesterol 59.8 mg, Fat 13.8 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 273 mg, Sugar 30 g
DYLAN'S APPLE CREAM COFFEE CAKE
This tried-and-true recipe remains my favorite today. This cake tastes wonderful. The apple filling keeps it moist. Apple Cream Coffee Cake is always on my menu for brunch and good for snacking at any time of day!
Provided by jcounts
Categories Apple Desserts
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Generously grease a 10-inch tube pan with a removable bottom.
- Combine rolled oats, flax seeds, and 1/2 cup brown sugar in a bowl. Stir flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Beat butter in a third large bowl with an electric mixer until creamy; beat 1/2 cup brown sugar and white sugar with butter until mixture is fluffy, about 5 minutes. Beat eggs, one at a time, into butter mixture, incorporating the first egg before adding the next one. Stir in vanilla extract.
- Stir flour mixture into butter mixture in several additions, alternating with sour cream and beating well after each addition, until batter is smooth. Stir 1 chopped apple into batter. Pour half the batter into prepared tube pan and spread 2 apples cut in slices over batter. Sprinkle half the oat mixture over apple slices. Pour remaining batter into tube pan and sprinkle remaining oat mixture over top of cake.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cake stand in the pan for 30 minutes. Loosen sides of cake with a thin spatula or knife. Let cake cool completely and lift from pan.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 51.2 g, Cholesterol 59.8 mg, Fat 13.8 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 273 mg, Sugar 30 g
DYLAN'S APPLE CREAM COFFEE CAKE
This tried-and-true recipe remains my favorite today. This cake tastes wonderful. The apple filling keeps it moist. Apple Cream Coffee Cake is always on my menu for brunch and good for snacking at any time of day!
Provided by jcounts
Categories Apple Desserts
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Generously grease a 10-inch tube pan with a removable bottom.
- Combine rolled oats, flax seeds, and 1/2 cup brown sugar in a bowl. Stir flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Beat butter in a third large bowl with an electric mixer until creamy; beat 1/2 cup brown sugar and white sugar with butter until mixture is fluffy, about 5 minutes. Beat eggs, one at a time, into butter mixture, incorporating the first egg before adding the next one. Stir in vanilla extract.
- Stir flour mixture into butter mixture in several additions, alternating with sour cream and beating well after each addition, until batter is smooth. Stir 1 chopped apple into batter. Pour half the batter into prepared tube pan and spread 2 apples cut in slices over batter. Sprinkle half the oat mixture over apple slices. Pour remaining batter into tube pan and sprinkle remaining oat mixture over top of cake.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cake stand in the pan for 30 minutes. Loosen sides of cake with a thin spatula or knife. Let cake cool completely and lift from pan.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 51.2 g, Cholesterol 59.8 mg, Fat 13.8 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 273 mg, Sugar 30 g
DYLAN'S APPLE CREAM COFFEE CAKE
This tried-and-true recipe remains my favorite today. This cake tastes wonderful. The apple filling keeps it moist. Apple Cream Coffee Cake is always on my menu for brunch and good for snacking at any time of day!
Provided by jcounts
Categories Apple Desserts
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Generously grease a 10-inch tube pan with a removable bottom.
- Combine rolled oats, flax seeds, and 1/2 cup brown sugar in a bowl. Stir flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Beat butter in a third large bowl with an electric mixer until creamy; beat 1/2 cup brown sugar and white sugar with butter until mixture is fluffy, about 5 minutes. Beat eggs, one at a time, into butter mixture, incorporating the first egg before adding the next one. Stir in vanilla extract.
- Stir flour mixture into butter mixture in several additions, alternating with sour cream and beating well after each addition, until batter is smooth. Stir 1 chopped apple into batter. Pour half the batter into prepared tube pan and spread 2 apples cut in slices over batter. Sprinkle half the oat mixture over apple slices. Pour remaining batter into tube pan and sprinkle remaining oat mixture over top of cake.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cake stand in the pan for 30 minutes. Loosen sides of cake with a thin spatula or knife. Let cake cool completely and lift from pan.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 51.2 g, Cholesterol 59.8 mg, Fat 13.8 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 273 mg, Sugar 30 g
DYLAN'S APPLE CREAM COFFEE CAKE
This tried-and-true recipe remains my favorite today. This cake tastes wonderful. The apple filling keeps it moist. Apple Cream Coffee Cake is always on my menu for brunch and good for snacking at any time of day!
Provided by jcounts
Categories Apple Desserts
Time 2h
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Generously grease a 10-inch tube pan with a removable bottom.
- Combine rolled oats, flax seeds, and 1/2 cup brown sugar in a bowl. Stir flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Beat butter in a third large bowl with an electric mixer until creamy; beat 1/2 cup brown sugar and white sugar with butter until mixture is fluffy, about 5 minutes. Beat eggs, one at a time, into butter mixture, incorporating the first egg before adding the next one. Stir in vanilla extract.
- Stir flour mixture into butter mixture in several additions, alternating with sour cream and beating well after each addition, until batter is smooth. Stir 1 chopped apple into batter. Pour half the batter into prepared tube pan and spread 2 apples cut in slices over batter. Sprinkle half the oat mixture over apple slices. Pour remaining batter into tube pan and sprinkle remaining oat mixture over top of cake.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cake stand in the pan for 30 minutes. Loosen sides of cake with a thin spatula or knife. Let cake cool completely and lift from pan.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 51.2 g, Cholesterol 59.8 mg, Fat 13.8 g, Fiber 2.5 g, Protein 4.8 g, SaturatedFat 7.8 g, Sodium 273 mg, Sugar 30 g
APPLE CREAM COFFEE CAKE
This tried-and-true recipe is from my grandmother's collection, and it remains my favorite today. This cake tastes wonderful-the apple filling keeps it moist, and the crispy crunch of its nut mixture makes it seem forever fresh. Apple Cream Coffee Cake is always on my menu for brunch, and good for snacking at any time of day!
Provided by Taste of Home
Time 1h
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. In a small bowl, combine the nuts, cinnamon and remaining sugar., Spread half of the batter in a well-greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. Top with remaining batter, then with remaining nut mixture. , Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 30 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Before serving, carefully lift cake from pan bottom.
Nutrition Facts : Calories 248 calories, Fat 11g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 212mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
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