SOUR CREAM APPLE COFFEE CAKE

This SOUR CREAM APPLE COFFEE CAKE is so versatile - use whatever appropriate fruit is in season - love it with strawberries in May or peaches in August!

SOUR CREAM APPLE COFFEE CAKE
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon baking soda
1 teaspoon baking powder
2 cups flour, sifted
1/2 teaspoon salt
1 1/2 cups sour cream
1 teaspoon PURE vanilla
4 large Honey Crisp Apples

• Preheat oven to 325 degrees.
• Spray 9x9 baking dish with non-stick cooking spray.
• Prepare the topping (see below) and set aside.

• In a mixing bowl, cream together butter, sugar and eggs.
• Add sour cream and vanilla, blending well.
• Whisk together the flour, baking soda and salt until combined.
• Gradually add flour mixture to the cream mixture until well mixed.
• Pour half the batter into prepared baking dish. 
• Layer half the apples over the batter.
• Top with a scant half of the topping.
• Pour remaining batter over topping, followed by the remaining apples and topping.
• Bake 1 hour or until tester comes out clean.
• Cool completely.
• Refrigerate for an hour before serving.
• Heat and top with Caramel sauce before serving (optional).

1/3 cup packed brown sugar
1/4 cup sugar
1 teaspoon cinnamon
3/4 cup Fisher's Cinnamon Pecans

• Combine the brown sugar, sugar, cinnamon and pecans, mixing well.
• Set Aside.