Recipe: Apple Nut Coffee Cake with Streusel Topping (Good Housekeeping, 1990)

APPLE NUT COFFEE CAKE

FOR THE STREUSEL TOPPING:
1 cup chopped walnuts
2/3 cup flour
1/4 cup packed brown sugar
4 tablespoons butter or margarine
1 teaspoon ground cinnamon
FOR THE CAKE:
3 medium Golden Delicious apples
1 1/2 cups plus 2 tablespoons white granulated sugar, divided use
1 cup butter or margarine, softened
1 (16 oz.) carton sour cream
4 large eggs
2 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
2 tablespoons vanilla extract

ABOUT 2 HOURS BEFORE SERVING OR EARLY IN THE DAY:
Prepare Streusel topping: In bowl, knead together walnuts, 2/3 cup flour, brown sugar, 4 tablespoons butter, and cinnamon into large pieces. Set aside.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Grease 14x10-inch (or 13x9-inch) roasting pan.

Peel, core and thinly slice apples. In bowl, toss apples with 2 tablespoons white sugar; set aside.

In large bowl, with mixer at medium speed, beat butter with remaining white sugar until light and fluffy. Add sour cream, eggs, 2 1/2 cups flour, baking powder, baking soda and vanilla; beat at low speed until blended, constantly scraping bowl. Beat at medium speed 1 minute.

Spread batter in pan, arrange apple slices on top. Sprinkle with Streusel Topping.

Bake 45 to 50 minutes until cake pulls away from sides of pan. Cool in pan on wire rack 10 minutes. Or, cool to serve later.

Makes 18 servings
Source: Good Housekeeping Magazine, 1990