Apple- pecan coffee cake
For the coffee cake
1 cup granulated sugar 1⁄2 cup ( 1 stick) unsalted butter, softened 2 large eggs 1 teaspoon vanilla extract 2 cups self- rising flour 1 cup sour cream 1 large apple 2 teaspoons fresh lemon juice 1⁄4 cup brown sugar 1⁄2 teaspoon cinnamon
For the topping
2 tablespoons flour 1⁄2 cup dark brown sugar, packed 1⁄4 cup ( 1/ 2 stick) unsalted butter 2 teaspoons ground cinnamon 1 1⁄2 cups pecan halves 1⁄2 cup raisins
For the icing
1⁄2 cup confectioners’ sugar 4 teaspoons milk 1⁄4 teaspoon vanilla extract 1 Preheat oven to 350 degrees. Grease a 9- or 10- inch spring- form cake pan with butter. ( You may also use a 9- inch square or 13- by- 9- inch pan.) To make the cake: Cream sugar and butter in a large mixing bowl until light and fluffy. Beat in the eggs and vanilla. Add the 2 cups of flour alternately with the sour cream, beginning and ending with the flour and mixing well after each addition. Spread batter in greased pan.
2 Core the apple ( no need to peel) and slice into 1/ 4 inch slices. Place in medium bowl. Sprinkle with lemon juice, brown sugar and cinnamon. Toss well to coat, and place apple slices in a circle around the top of the batter.
3 To make the topping: Pulse flour, brown sugar, butter and cinnamon in a food- processor bowl until mixture resembles coarse crumbs. Dump into a bowl, and stir in the pecan halves and raisins so that they are coated with the brown- sugar mixture. Sprinkle topping evenly on cake.
4 Bake for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan on a wire rack for 30 minutes. 5 To make the icing: Mix confectioners’ sugar, milk and vanilla in a small bowl. 6 When cake is cool, remove the side of the springform pan, and place cake on a plate or stand. Drizzle with icing. Cut into wedges and serve warm. Serves 12.
Nutrition information per serving: 482 calories, 47% calories from fat, 26 g fat, 11 g saturated fat, 75 mg cholesterol, 60 g carbohydrates, 5 g protein, 295 mg sodium, 3 g fiber