MADDIE DAY here, kicking off our two weeks of Thanksgiving recipes. I adore Thanksgiving. It's a holiday with great food and loved ones and no commercialism. What's not to love?
Many of us host family for several days around the feast day, or are hosted by someone else. So I thought I'd bring you an easy and delicious fall-flavored coffee cake. You can make it the night before to serve to your guests for breakfast or bring it as an offering to your own host wherever you're staying.
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Ingredients
Cake
1/2 cup butter, softened
1 cup white sugar
2 eggs room temperature
1 teaspoon vanilla
2 cups unbleached white flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
2 cups diced apples
Topping
3/4 cup chopped walnuts
1 1/2 teaspoons cinnamon
3/4 cup brown sugar (dark or light)
3 tablespoons softened butter
Instructions
Preheat oven to 350 degrees. Grease a 13x9 inch
pan.
Rub walnuts, cinnamon, brown sugar, and butter
together for topping and set aside.
Beat the butter and sugar until well incorporated. Add the eggs and vanilla, and beat until light and fluffy.
Sift together the flour, baking soda, baking powder, and
salt. Add the dry ingredients in three parts alternately with the sour
cream in two parts, finishing with the dry ingredients.
Stir in the diced apples.
Spread the batter evenly into your prepared pan.
Sprinkle the topping over top.
Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted comes out clean.
Cool on a wire rack until cool enough to
serve. Delicious with coffee or tea for your Thanksgiving breakfast.
Readers: What's your favorite coffee cake? Do you eat Thanksgiving morning or wait for the big meal later? I'll send one commenter my last ARC of Four Leaf Cleaver!
