APPLE SOUR CREAM COFFEE CAKE

This coffee cake is very moist, a few steps in the process of making but well worth the little extra effort.  The kitchen was filled with the aroma of baking apples and cinnamon.  A special treat for a sunday morning.   

Apple Sour Cream Coffee Cake
A Taste of New England
Junior league of Worcester, Massachusetts
copyright 1990

Filling:
1/2 cup chopped walnuts
1 tsp cinnamon
1/2 cup sugar
Mix this in a small bowl and set aside

2 medium apples sliced and set aside

Cake Batter:
1/2 cup butter, room temperature
1 cup sugar
2 cups flour
1 (8-ounce) container of sour cream
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla
2 eggs

In a larger bowl combine the butter and mix well with the sugar. Add the remaining ingredients, scraping sides of bowl often till combined.

Topping:
1/2 cup sugar
1/3 cup flour
1 tsp cinnamon
1/4 cup room temperature butter

In a small bowl combine and mix the topping ingredients. Preheat oven to 350 degrees. Grease and flour a 9 inch tube pan.

Place 1/2 of the batter in the prepared pan and then spread with a knife to smooth out the batter. Spread with half of the filling and all the sliced apples. Sprinkle the remaining filling over the apples. Spread the remaining cake batter on top of the apples and filling. Smooth this with the knife. Sprinkle all the topping over the batter and bake at 350 degrees for about 1 hour. You can check for doneness with a knife and pushing aside a bit of the topping to peak in. Cool completely in pan on wire rack.