Sour Cream Coffee Cake, Caramel Apple Kuchen

Sour Cream Coffee Cake

1⁄2 cup (125 mL) firmly packed brown sugar

11⁄2 teaspoons (7 mL) cinnamon

1cup (250 mL) chopped walnuts or pecans

3cups (750 mL) all-purpose flour

11⁄2 cups (375 mL) granulated sugar

3teaspoons (15 mL) baking powder

1teaspoon (5 mL) baking soda

1⁄2 teaspoon (2 mL) salt

1cup (250 mL) butter or margarine, softened

1cup (250 mL) reduced-fat sour cream

1teaspoon (5 mL) vanilla

3 eggs

Combine brown sugar, cinnamon, and walnuts in small bowl. Set aside.

Combine flour, granulated sugar, baking powder, baking soda, and salt in mixer bowl. Add butter, sour cream, and vanilla. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 45 seconds, or until ingredients are combined. Stop and scrape bowl. Turn to Speed 4 and beat about 11⁄2 minutes. Stop and scrape bowl.

Turn to Stir Speed and add eggs, one at a time, mixing about 15 seconds after each addition. Turn to Speed 2 and mix about 30 seconds.

Spread half of batter in greased and floured 13x9x2-inch (33x23x5-cm) baking pan or

10-inch (25-cm) tube pan. Sprinkle with half of cinnamon-sugar mixture. Spread remaining batter in pan and top with remaining cinnamon-sugar mixture. Bake at 350°F (180°C) for 40 to 50 minutes (13x9x2-inch [33x23x5-cm] pan) or 50 to 60 minutes (10-inch [25-cm] tube pan). Serve warm.

Yield: 16 servings.

Per serving: About 362 cal, 6 g pro, 47 g carb, 17 g fat, 44 mg chol, 349 mg sod.

Caramel Apple Kuchen

1recipe Basic Sweet Dough (see page 57)

2cups (500 mL) firmly packed brown sugar

6tablespoons (90 mL) all-purpose flour

2teaspoons (10 mL) cinnamon

6tablespoons (90 mL) butter or margarine, softened

6-8 apples (8 cups [2 L]), peeled and thinly sliced

Divide dough in half. Press each half into greased 13x9x2-inch (33x23x5-cm) baking pan. Gently press edges 1⁄2 inch (1 cm) up sides.

Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk.

Meanwhile, place brown sugar, flour, cinnamon, and butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 1 minute.

Arrange apple slices over dough in each of two pans. Sprinkle evenly with brown sugar mixture. Bake at 350°F (180°C) for 35 to 45 minutes, or until golden brown and apples are tender. Serve warm.

Yield: 24 servings (12 pieces per kuchen).

Per serving: About 301 cal, 5 g pro, 54 g carb, 8 g fat, 27 mg chol, 207 mg sod.

4KSMC50S specifications

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KitchenAid 4KSMC50S manual Sour Cream Coffee Cake, Caramel Apple Kuchen, Teaspoons 10 mL cinnamon

Models: 4KSMC50S

Sour Cream Coffee Cake

Caramel Apple Kuchen

2teaspoons (10 mL) cinnamon

6-8 apples (8 cups [2 L]), peeled and thinly sliced

4KSMC50S specifications