This moist, scrumptious sour cream coffee cake's got it all going on—from a caramel-apple filling to a crunchy pecan-streusel topping.
What You Need
Original recipe yields 18 servings
1-1/2 cups whole grain cereal flakes with pecans, divided
1 cup chopped PLANTERS Pecans, divided
1/3 cup packed brown sugar
1-1/2 tsp. ground cinnamon
1/3 cup flour
3/4 cup cold butter or margarine, divided
1-3/4 cups flour
3/4 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup granulated sugar
1 tsp. vanilla
2 egg s
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
2 Granny Smith apple s, peeled, thinly sliced (about 2 cups)
2 tsp. lemon juice
20 KRAFT Caramels
2 Tbsp. half-and-half
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Let's Make It
Heat oven to 350°F.
Combine 1 cup cereal, 1/2 cup nuts, brown sugar and cinnamon in large bowl. Mix 1/3 cup flour and remaining cereal in medium bowl; cut in 1/4 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 3/4 cup of the nut mixture for streusel topping.
Mix 1-3/4 cups flour, baking powder, baking soda and salt in medium bowl. Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
Toss apples with lemon juice. Microwave caramels and half-and-half in small microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
Pour half the cake batter into 9-inch springform pan sprayed with cooking spray; top with remaining nut mixture and apples. Drizzle with 1/4 cup caramel sauce; cover with remaining cake batter. Sprinkle with streusel topping.
Bake 10 min.; sprinkle with remaining nuts. Bake 45 min. or until toothpick inserted in center comes out clean. Drizzle with remaining caramel sauce. Cool 1 hour. Run knife around rim of pan to loosen cake; cool before removing rim.
Since this indulgent special-occasion coffee cake serves 18, it's the perfect dessert to serve at your next brunch or family gathering.
Prepare using whole grain cereal flakes with cranberries and almonds.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 2g
* 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.