Diana's Desserts - www.dianasdesserts.com

Apple Coffee Cake with Cinnamon Swirl

Servings: 12-16
This is a delicious and simple cake to make. It stores well on the counter for three days or in the refrigerator for five days. It can also be made and frozen for up to a month. Try serving it with a cup of tea for an afternoon snack. For a fancier dessert, place a slice of cake on a plate with a dollop of vanilla flavored yogurt. Sprinkle with cinnamon for an added garnish.

2 apples, peeled, seeded and grated
1/2 cup brown sugar, firmly packed
1 1/2 tsp. ground cinnamon
1/4 cup (1/2 stick/2 oz/56g) butter
1 cup granulated sugar
2 eggs, lightly beaten
1 1/2 tsp. baking powder
1/8 tsp. salt
1 1/2 tsp. vanilla extract
1 cup sour cream
1 1/2 cups all-purpose flour

Preheat oven to 350 F (180 C). Butter and flour a 10-inch bundt pan. Set aside.

Peel, seed and grate apples. Set aside.

In a separate bowl, mix together 1/2 cup brown sugar and 1 1/2 tsp. cinnamon. Set aside.

In a mixing bowl, using an electric mixer, cream butter. Add sugar and eggs. Beat at medium speed for two minutes. Add baking powder, salt and vanilla. Alternately add flour with sour cream just until combined. Add grated apples and mix just until combined.

Spread half of the cake batter into the prepared bundt pan. Sprinkle 2/3 of the cinnamon brown sugar mixture on top. Spread remaining half of batter on top. Sprinkle the remaining 1/3 cinnamon mixture on top.

Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool slightly before removing from bundt pan.

If you would like to add a little decoration to this cake, try lining the bundt pan with pecan halves before spreading the batter. When the cake is turned out, the pecans will be baked into the top of each slice. Or, for added color and texture, try dusting the top of the cake with confectioners' sugar once it has completely cooled.

Makes 12-16 servings.

Date: August 1, 2004