CRUNCHY PECAN, APPLE & SOUR CREAM COFFEE CAKE

Crunchy Pecan, Apple & Sour Cream Coffee Cake image

This moist, scrumptious sour cream coffee cake's got it all going on-from a caramel-apple filling to a crunchy pecan-streusel topping.

Provided by My Food and Family

Categories Home

Time 1h30m

Yield 18 servings

Number Of Ingredients 18

Ingredients

1-1/2 cups whole grain cereal flakes with pecans, divided
1 cup chopped 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. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup granulated sugar
1 tsp. vanilla
2 eggs
1 container (8 oz.) sour cream
2 Granny Smith apples, peeled, thinly sliced (about 2 cups)
2 tsp. lemon juice
20 KRAFT Caramels
2 Tbsp. half-and-half

Steps:

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.

Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g