Apple Cream Coffee Cake 1965 Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Generously grease a 10-inch tube pan with a removable bottom.
• Combine rolled oats, flax seeds, and 1/2 cup brown sugar in a bowl. Stir flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Beat butter in a third large bowl with an electric mixer until creamy; beat 1/2 cup brown sugar and white sugar with butter until mixture is fluffy, about 5 minutes. Beat eggs, one at a time, into butter mixture, incorporating the first egg before adding the next one. Stir in vanilla extract.
• Stir flour mixture into butter mixture in several additions, alternating with sour cream and beating well after each addition, until batter is smooth. Stir 1 chopped apple into batter. Pour half the batter into prepared tube pan and spread 2 apples cut in slices over batter. Sprinkle half the oat mixture over apple slices. Pour remaining batter into tube pan and sprinkle remaining oat mixture over top of cake.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cake stand in the pan for 30 minutes. Loosen sides of cake with a thin spatula or knife. Let cake cool completely and lift from pan.

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. In a small bowl, combine the nuts, cinnamon and remaining sugar., Spread half of the batter in a well-greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. Top with remaining batter, then with remaining nut mixture. , Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 30 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Before serving, carefully lift cake from pan bottom.

Steps:

• Put flour, sugar, baking powder and salt in large bowl. Cut or rub in butter until crumbly. Make a well in the center.
• In another bowl beat egg until froth. Mix in milk and vanilla. Pour into well. Stir just enough to moisten. Pour into greased 8 x 8 inch cake pan. Push apples well into batter close together.
• TOPPING: Mix brown sugar and cinnamon together and sprinkle over top. Bake in 350°F oven for 50 to 60 minutes until it begins to shrink from edge of pan. I baked for 50 minutes. Serves 9 or in my house 3 Ukrainians.
• Company's Coming Muffins & More.

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed mixture. Fold in apples. Spoon into a greased 9-in. square baking pan. In a small bowl, mix topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until done.

Steps:

• Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
• Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
• Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
• Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
• Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
• Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
• To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.

Steps:

• Preheat oven to 350 degrees. Make topping: In a medium bowl, combine butter, brown sugar, pecans, oats, cinnamon, and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use.
• Make batter: Butter and flour an angel-food cake pan or 14-cup Bundt cake pan. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to pan. Top with crumb topping and, with a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool.

Steps:

• In a small bowl mix nuts, cinnamon, and 1 cup of the sugar; set aside.
• Cream butter and the rest (1 cup) of sugar, beating until light and fluffy with electric mixer on high.
• Add Eggs one at a time, beating after each addition.
• Add vanilla.
• Add flour, baking powder, salt and baking soda, beating well.
• Add sour cream; mix well.
• Spread 1/2 of the batter in a 9 or 10 inch square pan.
• Top with all of the slices of apples. Over the top of the apples put 1/2 of the nut, sugar, cinnamon mixture.
• Add remaining batter and then sprinkle remaining nut mixture over all.
• Bake at 350° for 40 minutes or until knife inserted in center comes out clean.
• Set out of oven on wire rack for 30 minutes.
• Loosen edges, lift out and let cool.

Steps:

• Set aside 1 Tblsp. cake mix.
• Set aside 1-1/2 cups pie filling.
• In mixing bowl, combine eggs, sour cream, water, oil, extract, remaining cake mix, and remaining pie filling.
• Beat on med. speed for 2 minutes.
• Pour 1/2 batter into 10 inch bundt pan, coated with non-stick cooking spray.
• Combine brown sugar, cinnamon, and reserved cake mix.
• Sprinkle over batter.
• Spoon reserved pie filling over batter, to within 3/4 of edges.
• Top with remaining batter.
• Bake at 350 degrees for 40-45 minutes, until toothpick inserted near center comes out clesn.
• Cool in pan 10 minutes before removing from pan to wire rack.
• Turn cake upright, on rack.
• In a small bowl, combine glaze ingredients.
• Drizzle over cooled cake, on plate from which it is to be served.

Steps:

• Combine nuts, cinnamon and 1/2 cup sugar; set aside. In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Spread half of the batter in a well greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 degrees F for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake; lift cake with removable bottom from pan. Cool. Before serving, carefully lift cake from pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
• Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
• Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
• Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be sticky). , In a small bowl, combine the walnuts, sugars and cinnamon. Spread half of the batter into an 11x7-in. baking dish coated with cooking spray. Top with apples; sprinkle with half of the topping. Gently top with remaining batter and topping., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Put flour, sugar, baking powder and salt in a large bowl. Cut or rub in butter until crumbly. Make a well in the center.
• In another bowl, beat egg till frothy. Mix in vanilla and milk.
• Pour into the well and stir just enough to moisten all the flour.
• Pour batter into greased 8 x 8 inch cake pan. Push apple pieces ( in neat rows) down into the batter. Put them really close together.
• TOPPING: Mix brown sugar and cinnamon together and sprinkle evenly over top of cake.
• Bake at 350 degees for 45-60 mins until it begins to shrink away from the edges. Serves 9.
• Credit - Company's Coming Muffins and More.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tub pan.
• Beat cream cheese and confectioners' sugar in a bowl until smooth; set aside. Beat 1 cup white sugar and butter in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in apples and vanilla extract.
• Combine flour, baking soda, and baking powder in another bowl; stir into apple mixture. Add sour cream, stirring until batter is just combined. Pour half the batter in prepared tube pan. Spread cream cheese mixture over batter in tube pan; cover with remaining batter.
• Mix walnuts, 2 1/2 tablespoons white sugar, and cinnamon in a small bowl; sprinkle over batter.
• Bake cake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. 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° until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm or cool completely before serving., Freeze option: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
• Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
• Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
• Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
• Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
• Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
• Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.