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APPLE CRUMB COFFEECAKE

Serves 12.

1 18.25-ounce yellow cake mix
3/4 cup vegetable oil
1/4 cup sugar
4 eggs
1 8-ounce container low-fat sour cream
2 cups chopped OHIO Jonathan apples
1 cup brown sugar
1 teaspoon cinnamon
1 cup chopped pecans or walnuts
2 cups confectioner’s sugar
4 tablespoons milk
1 teaspoon vanilla
2 tablespoons butter or margarine, melted


Preheat oven to 350ºF.

Combine cake mix, oil, sugar, eggs and sour cream and mix well. Fold in chopped apples. Pour 1/2 of cake mixture into a 9x13-inch cake pan that has been sprayed with non-stick vegetable coating. Combine brown sugar, cinnamon and nuts and sprinkle 1/2 of that mixture over cake mix in pan. Swirl sugarnut mixture throughout the cake with a small knife. Add rest of cake mixture and sprinkle with remaining brown sugar mixture. Again, swirl the topping lightly into the last layer.

Bake for 50 - 60 minutes. Combine confectioner’s sugar, milk, vanilla and butter.

When the cake is baked, pierce holes in the top of the cake with toothpicks or tines of a fork. Pour the topping over the warm cake. Allow to cool for approximately one hour before serving.


Nutritional Information Per Serving:
Calories (kcal) 516.5; Total Fat (g) 25.2; Carbohydrate (g) 71.1; Protein (g) 4.7

Ohio Apple Marketing Program - www.ohioapples.org
 

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