Crunchy Pecan, Apple & Sour Cream Coffee Cake

  1. Heat oven to 350F.
  2. Combine 1 cup cereal, 1/2 cup nuts, brown sugar and cinnamon in large bowl.
  3. Mix 1/3 cup flour and remaining cereal in medium bowl; cut in 1/4 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  4. Stir in 3/4 cup of the nut mixture for streusel topping.
  5. Mix 1-3/4 cups flour, baking powder, baking soda and salt in medium bowl.
  6. Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy.
  7. Blend in vanilla.
  8. Add eggs, 1 at a time, beating well after each addition.
  9. Beat in flour mixture alternately with sour cream.
  10. Toss apples with lemon juice.
  11. Microwave caramels and half-and-half in small microwaveable bowl on HIGH 1 to 2 min.
  12. or until caramels are completely melted and mixture is well blended, stirring after each minute.
  13. Pour half the cake batter into 9-inch springform pan sprayed with cooking spray; top with remaining nut mixture and apples.
  14. Drizzle with 1/4 cup caramel sauce; cover with remaining cake batter.
  15. Sprinkle with streusel topping.
  16. Bake 10 min.
  17. ; sprinkle with remaining nuts.
  18. Bake 45 min.
  19. or until toothpick inserted in center comes out clean.
  20. Drizzle with remaining caramel sauce.
  21. Cool 1 hour.
  22. Run knife around rim of pan to loosen cake; cool before removing rim.

grain cereal, pecans, brown sugar, ground cinnamon, flour, cold butter, flour, baking powder, baking soda, salt, sugar, vanilla, eggs, s, apples, lemon juice, caramels

Taken from www.kraftrecipes.com/recipes/crunchy-pecan-apple-sour-cream-coffee-cake-162347.aspx (may not work)

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