Apple Sour Cream Coffee Cake
|Peeled chopped cooking apples||1 Cup (16 tbs)|
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Baking soda||3⁄4 Teaspoon|
|Ground cinnamon||3⁄4 Teaspoon, divided|
|Ground nutmeg||1⁄2 Teaspoon|
|Unsalted margarine||1⁄3 Cup (5.33 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Low fat sour cream||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Vegetable cooking spray||1 Tablespoon|
|Chopped raisins||3 Tablespoon|
|Brown sugar||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Powdered sugar||1 Tablespoon|
Toss apples with 2 tablespoons flour; set aside.
Combine remaining flour, baking powder, soda, 1/2 teaspoon cinnamon, and nutmeg in a small bowl; set aside.
Cream margarine,- gradually add sugar, bearing at medium speed of an electric mixer until light and fluffy.
Add eggs, one at a time, bearing well after each addition.
Add reserved flour mixture alternately with sour cream, beginning and ending with flour mixture.
Mix after each addition.
Stir in brandy and vanilla.
Spread one-half of batter into a 9-inch stuare baking pan that has been coated with cooking spray.
Combine reserved apples, remaining 1/4 teaspoon cinnamon, raisins, brown sugar, and lemon juice; sprinkle evenly over batter.
Spread remaining barter evenly over apple mixture.
Bake at 350° for 40 minutes or until a wooden pick inserted in center comes our clean.
Cool in pan on a wire rack.
Dust top of cake with powdered sugar.