Cinnamon-sugared apples and walnuts are baked on top of a quick coffee cake batter for a scrumptious breakfast or snacking cake.
What You Need
Original recipe yields 16 servings
2 cups flour
2 Tbsp. granulated sugar
1 Tbsp. CALUMET Baking Powder
2 tsp. ground cinnamon, divided
1 tsp. salt
3/4 cup cold butter or margarine, divided
3/4 cup milk, divided
2 apple s, chopped (about 2 cups)
1/2 cup chopped PLANTERS Walnuts
1/3 cup firmly packed brown sugar
1 cup sifted powdered sugar
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Let's Make It
Heat oven to 375°F.
Combine flour, granulated sugar, baking powder, 1 tsp. cinnamon and salt in large bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
Beat egg and 2/3 cup milk with whisk until blended. Add to flour mixture; stir just until moistened. Spread onto bottom of 9-inch square pan sprayed with cooking spray. Melt remaining butter. Toss apples with butter, nuts, brown sugar and remaining cinnamon; spoon over batter.
Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Mix powdered sugar and remaining milk; drizzle over cake. Let stand until glaze is firm.
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
For best results, prepare using Granny Smith, Cortland and Northern Spy apples.
If the glaze is too thick to easily drizzle over the coffee cake, thin it with additional milk until of desired consistency.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.