Watkins Apple Coffee Cake

1/3 cup butter, softened

2/3 cup sugar

2 eggs

1 teaspoon Watkins Vanilla Extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup (8 ounces) reduced-fat sour cream


1/3 cup chopped walnuts

1/3 cup packed brown sugar

2 tablespoons sugar

1 teaspoon Watkins Cinnamon

2 medium tart apples, peeled and thinly sliced

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 11-in. x 7-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 near the center comes out clean. Cool on a wire rack. Yield: 12 servings.

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Bon appetit!




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