Serves: 5
Total Calories: 529
Mix together 1/3 cup sugar, almonds, and cinnamon, and set aside. Cream butter and gradually add 3/4 cup sugar; beat until fluffy. Add eggs and vanilla. Sift together flour, baking powder, baking soda, and salt. Add to butter mixture. At LOW speed, add butter/flour mixture alternately with sour cream, beating well after each addition. Spread 1/2 of batter in greased and floured Bundt or tube pan. Top with apple slices, and sprinkle with 1/2 of almond mixture. Pour in remaining batter, and top with remaining almond mixture. Bake at 375° for about 45 minutes. Cool 30 minutes in pan.
Note: Can be baked, then wrapped in foil and frozen—reheated in foil at 350° for 50 minutes. Open foil last 10 minutes. (Can use apples which are no longer good eating, but haven’t turned brown.)
This Almond Apple Coffeecake recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.
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