Recipe of the Week: Apple Coffee Cake [del.icio.us]

Have you seen our food photos from Grandma's Cookbook that we have been adding to our Flickr photostream? So what if the thermometer is still flirting with the 100-degree mark in Texas. It's September, and we're thinking about apples. You can make this cake for brunch, or for any time for day. This recipe is from Sidney Carlisle's article about fixing Waffles for Brunch. 1 cup butter, room temperature1 cup sugar3 eggs2-1/2 cups all-purpose flour1 teaspoon cinnamon1 teaspoon salt1 teaspoon baking soda2 teaspoons baking powder1 carton (8 ounces) sour cream1 teaspoon vanilla extract1-1/2 cups chopped, peeled apples3/4 cup sweetened flaked coconut3/4 cup chopped pecansPreheat the oven to 350 degrees. Grease and flour a Bundt pan. Cream the butter on medium speed of mixer. Gradually add the sugar, mixing well. Add the eggs and beat until fluffy, about 2 minutes.

Whisk together the flour, cinnamon, salt, baking soda and baking powder. With the mixer on low speed, gradually add the flour mixture to the butter-sugar mixture. Add the sour cream and vanilla, mixing well. Batter will be thick. Use a spoon to stir in the apples, coconut and pecans. Spoon into the prepared pan.

Bake about 45 minutes, until a wooden pick or cake tester comes out clean. Do not over-bake. Cool in the pan for 5 minutes and invert onto a wire rack. Drizzle with icing while the cake is still slightly warm.

Combine 1-1/2 cups powdered sugar, 2 tablespoons apple juice and 1/4 teaspoon vanilla in a small bowl. Stir until smooth and drizzle over the coffee cake.

Here's a hearty apple treasure: Cinnamon-Raisin French Toast Casserole with Apple Filling.

Grandma's Cookbook contains these and more than 600 kitchen tested (and time tested) recipes. It's your online cookbook.

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