Apple Coffee Cake with a Cinnamon Swirl
A coffee cake is always a welcome treat with a cup of tea. Serve with a dollop of vanilla flavoured yogurt on the side and a dusting of cinnamon and icing sugar. Delicious!
Makes 16 slices
1/2 cup (125 mL) light brown sugar
1/2 cup (125 mL) peeled and very finely chopped BC brand apple
2 tbsp. (30 mL) all purpose flour
1/2 tsp. (2 mL) cinnamon
2 1/4 cups (550 mL) all purpose flour
2 tsp. (10 mL) baking powder
1 1/2 tsp. (7 mL) baking soda
1/2 cup (125 mL) unsalted butter
1 cup (250 mL) granulated sugar
3 eggs
1 tsp. (5 mL) vanilla
1/2 cup (125 mL) sour cream
Preheat oven to 350°F (180°C). Generously grease a 10 inch (25 cm) bundt cake pan or tube pan. Lightly flour, shaking out excess and set aside. Combine brown sugar, apple, 2 tablespoons (30 mL) flour and cinnamon in a small bowl. Stir to blend. Set aside. Combine 2 1/4; cups (550 mL) flour, baking powder and baking soda in a bowl. Stir to blend. Set aside. In a large bowl, using an electric mixer, beat butter and sugar until smooth. Beat in eggs, one at a time until creamy. Add vanilla. Alternately beat in flour mixture with sour cream until blended. Spoon half the batter into prepared pan. Sprinkle with half the apple mixture. Spoon remaining batter over apple filling, spreading to make an even layer. Swirl batter with a knife to create a marble pattern. Bake in the centre of the preheated oven for 45 minutes or until a cake tester comes out almost clean. Remove and cool for 10 minutes in pan before turning out and cooling completely. Dust with icing sugar and cinnamon and serve with vanilla flavoured yogurt on the side, if you wish.
Per Serving:
241.5 calories
31.5 grams carbohydrates (57%)
2.9 grams protein (5%)
10.2 grams fat (38%)