Cinnamon Apple Pecan Coffee Cake
Contributed by: NAPSA
Take A Break With Coffee Cake
(NAPSA) - Few things smell better than an old-fashioned cinnamon apple coffee cake just out of the oven, especially one that is moist and mouthwatering, with a rich, caramel pecan crumb topping. It can warm your heart and soothe your soul all at the same time-and is a great treat for breakfast, brunch or even an afternoon snack.
This recipe is ready to bake in minutes because it starts with a delicious crumb cake mix. All you do is stir in an egg, some sour cream, a chopped baking apple (such as a Granny Smith) and pecans and you are ready to pop it in the oven.
It even smells and tastes wonderful the next day-if it lasts that long. Your favorite homemade coffee cake can be at the tip of your fingers-your family is going to love it.
- 1 package (21 oz) Krusteaz Cinnamon Crumb Cake Mix (1 pouch each cake mix and cinnamon topping mix)
- 1 egg
- 1/2 cup sour cream
- 1/2 cup water
- 1 medium apple, peeled and chopped (about 1 cup)
- 1/2 cup chopped pecans
Preheat oven to 350 F.
Place full pouch cake mix, 3/4 cup cinnamon topping, egg, sour cream and water in medium bowl. Stir until moistened. Fold in chopped apple. Spoon batter into lightly greased, 9-inch round pan. Sprinkle remaining cinnamon topping over batter. Top with pecans.
Bake 45-50 minutes or until toothpick inserted into center comes out clean. Let cake cool 10-15 minutes before removing from pan.
Serving Size: Makes 12 Servings