- 1
Ingredients
- Topping:
- 2/3 cup brown sugar
- 1 tsp. cinnamon
- 1/2 cup chopped walnuts
- 2 Tbsp. softened butter
- Batter:
- 3/4 cup sugar
- 2 cups flour
- 1/2 cup butter
- 1 tsp. baking powder
- 2 eggs
- 1 tsp. baking soda
- 1 cup sour cream
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1 Golden Delicious apple
- 1/4 cup each - red and green maraschino cherries
Preparation
Step 1
*Up to 6 weeks ahead:*
1. Grease a 9 by 9 inch metal baking pan. Prepare the topping by mixing the four ingredients listed above in a small bowl.
2. Core, peel, and chop the apple. Chop the red and green maraschino cherries.
3. In a large bowl with mixer at medium speed, beat butter with sugar until light and fluffy. Add eggs, sour cream, and vanilla; beat until blended. Add flour, baking powder, baking soda, and salt; beat at low speed until blended. Stir in chopped apple and maraschino cherries. Pour into pan; sprinkle evenly with topping. Wrap tightly with foil or plastic wrap and freeze. (I usually double wrap and secure with a rubber band...)
4. When ready to use: Preheat oven to 350 degrees. Bake frozen coffee cake, uncovered 60 to 65 minutes until toothpick inserted in center comes out clean. Makes 9 servings.
*Note:* Leave out the walnuts if you must. I usually make this for the holidays as I can make it ahead and then just pull it out of the freezer when needed. The green maraschino cherries are available around Christmas. However, if you can not find them, just use ½ cup of the red ones. This coffee cake is also good for a Valentine’s Day breakfast.