Recipe - Dutch Apple Coffee Cake (Motts)

CAKE
1 cup Sugar
One half cup Margarine or butter;
softened
3 Eggs
1 teaspoon Vanilla
3 cup Allpurpose flour
2 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
1 cup Dairy sour cream
23 ounce Chunky Apple Sauce

TOPPING
One half cup Firmly packed brown sugar
Three fourths cup Allpurpose flour
1/3 cup Margarine or butter
One half teaspoon Cinnamon
One half cup Nuts; if desired

Heat oven to 350F. Grease 13x9inch pan.

In large bowl, beat sugar and margarine until light and fluffy. Add eggs
and vanilla; beat well.

Combine flour, baking powder, baking soda and salt. Alternately add flour
mixture and sour cream to sugar mixture, beating well after each addition.

Spread One half of batter in prepared pan; top with apple sauce. Drop spoonfuls
of remaining batter over apple sauce.

In small bowl, combine topping ingredients. Sprinkle over batter.

Bake at 350F for 50 to 60 minutes or until toothpick inserted in center
comes out clean.

Yields 16 servings.

Notes: Pantry: Mott's Chunky Apple Sauce. For a sweet treat, serve this
streuseltopped coffee cake with freshly brewed coffee for a midmorning
break.

Hanneman/Buster 1998Apr

Recipe by: Motts Applesauce www.motts.com

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 18,
1998