|half of the batter topped with apples|
|remaining batter topped with brown sugar and walnut topping|
|Finished Coffee Cake|
On a cool fall day, this coffee cake is perfect for breakfast, afternoon coffee or dessert.
Serves 20 ( 4 points + )
- ⅓ c. light stick butter, softened ( Land O' Lakes Light butter)
- ⅔ c. sugar
- 2 eggs
- 1 tsp. vanilla
- 2 c. flour
- 1 tsp. baking soda
- 1 c. fat-free sour cream ( Breakstone's)
- 2 medium apples, peeled and thinly sliced
- ⅓ c. chopped walnuts
- ⅓ c. packed brown sugar
- 1 tsp. cinnamon
Preheat oven to 350 and spray an 11 x 7 baking dish with nonstick spray.
In a large bowl, beat the butter and sugar until crumbly. Add eggs and mix well. Combine flour with baking soda and add alternately with sour cream.
Carefully spread half of the batter into the prepared pan. (batter will be sticky). Top with sliced apples, then remaining batter.
In a small bowl, combine topping ingredients. Sprinkle over batter. Bake 30-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.