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Breads

Apple, Cream Cheese & Sour Cream Coffee Cake

photo by:kraft
Sour cream, cream cheese and apple pie filling team up to make the creamiest coffee cake around. It's best served warm at brunch time—or anytime, really.
time
prep:
20 min
total:
1 hr 15 min
servings
total:
16 servings

What You Need

1-1/2
cups  flour
1
cup  old-fashioned or quick-cooking oats, uncooked
1
cup  sugar, divided
3/4
cup  butter
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
 eggs, divided
1/2
tsp.  baking soda
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4
tsp.  ground cinnamon
3/4
cup  apple pie filling
1/3
cup  chopped PLANTERS Pecans
 

Make It

HEAT oven to 350°F.

MIX flour, oats and 3/4 cup sugar in large bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture. Add sour cream, 1 egg and baking soda to remaining crumb mixture; mix well. Spread onto bottom and 2 inches up side of 9-inch springform pan sprayed with cooking spray.

BEAT cream cheese, remaining sugar and cinnamon in small bowl with mixer until blended. Add remaining egg; beat on low speed just until blended. Spoon into crust. Top with pie filling; sprinkle with reserved crumb mixture and nuts.

BAKE 50 to 55 min. or until golden brown. Cool 15 min. Run knife around rim of pan to loosen cake; remove rim. Serve cake warm or at room temperature.

Kraft Kitchens Tips

Size-Wise
At 16 servings, this coffee cake makes a great addition to any brunch menu.
Substitute
Substitute cherry pie filling for the apple pie filling.
Note
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325°F.
K:25058v4:158708
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