- This coffee cake can be enjoyed as a dessert or you can wow your friends at brunch.
1/2 cup soft butter
1 cup sugar
2 tsps vanilla
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/2 cup sugar
1/2 cup chopped pecans
2 tsps cinnamon
3/4 cup milk
1 tbsp cornstarch
1/4 cup soft buter
1/4 cup soft shortening
1/2 cup sugar
1 tsp vanilla
2 apples, peeled, cored, sliced and cooked until soft. I used McIntosh apples.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each one and stir in vanilla
Combine flour, baking soda and salt and add to creamed mixture alternately with sour cream, beating just until combined.
Pour into two greased or parchment lined 9" round baking pans.
Combine topping and sprinkle over batter, lightly cut with knife through batter to swirl.
Bake at 350º for 20 to 25 min or until toothpick comes out clean.
Cool for 10 min then remove from pans to cool completely on a wire rack.
To make the filling:
In a small bowl whisk together cornstarch and milk until smooth. Bring to a boil in the microwave. Or you may use saucepan on stove.
Cook and stir for 1 to 2 min until it thickens, cover bowl and refrigerate until chilled.
In another bowl cream butter, shortening and sugar until light and fluffy.
Add chilled milk mixture and vanilla and beat on med speed for 8 to 10 min until smooth and creamy.
Place one layer of cake on serving plate, spread with filling and the cooked apples and top with the remaining cake layer.
Store in fridge.
This is an amazing coffee cake..try it, you will not be disappointed!