Apple Coffee Cake

From: Taste Of Home

Ingredients:
1/2 cup butter-flavored shortening (I used regular shortening)
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (8 oz) sour cream
1 3/4 to 2 cups chopped peeled tart apples (I used 2 Empire apples)

TOPPING:
3/4 cup packed brown sugar
1 tsp ground cinnamon
2 Tbsp cold butter
1/2 cup chopped walnuts (I omitted these)

In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with sour cream. Stir in apples.

Transfer to two greased 8-in square baking dishes. For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter.

Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. You can cover and freeze this for up to six months. If you do that, simply thaw in the refirgerator.

What I did differently from the recipe:
I noted what I did differently with the ingredients. Other than that, the only thing I changed is that I did this in a 9x13 baking pan.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP!!! Oh my gosh. This is by far one of the lightest, fluffiest coffee cakes I have ever had. I have to admit, the first couple of bites I was a bit concerned about the chunks of apple. I'm one of those people that, for example, likes smooth yogurt, not the kind with fruit on the bottom. But after I got used to the texture, sooooooo good. This cake is seriously something I could make every week for breakfast. Perfect for sticking in the freezer and pulling out when you need something in a hurry! It was a super easy recipe too.

Printable version:

Ingredients:
1/2 cup butter-flavored shortening (I used regular shortening)
1 cup sugar
2 eggs
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (8 oz) sour cream
1 3/4 to 2 cups chopped peeled tart apples (I used 2 Empire apples)

TOPPING:
3/4 cup packed brown sugar
1 tsp ground cinnamon
2 Tbsp cold butter
1/2 cup chopped walnuts (I omitted these)

In a mixing bowl, cream shortening and sugar. Add eggs and vanilla; mix well. Combine flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with sour cream. Stir in apples. Transfer to two greased 8-in square baking dishes. For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. You can cover and freeze this for up to six months. If you do that, simply thaw in the refirgerator.