Ambrosia Coffee Cake
- 1/2 cup light brown sugar
- 1/2 cup very finely chopped Ambrosia Apple
- 2 tbsp all-purpose flour
- 1/2 tsp. cinnamon
- 2 1/4 cups all-purpose flour
- 2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 3 eggs
- 1 tsp. vanilla
- 1/2 cup sour cream
Preheat oven to 350°F. Generously grease a 10 inch bundt cake pan or tube pan. Lightly flour, shaking out excess and set aside.
Combine brown sugar, apple, 2 tablespoons flour and cinnamon in a small bowl. Stir to blend. Set aside.
Combine flour, baking powder and baking soda in a bowl. Stir to blend. Set aside.
In a large bowl, using an electric mixer, beat butter and sugar until smooth. Beat in eggs, one at a time until creamy. Add vanilla. Alternately beat in flour mixture with sour cream until blended.
Spoon half the batter into prepared pan. Sprinkle with half the apple mixture. Spoon remaining batter over apple filling, spreading to make an even layer. Swirl batter with a knife to create a marble pattern.
Bake in the centre of the preheated oven for 45 minutes or until a cake tester comes out almost clean. Remove and cool for 10 minutes in pan before turning out and cooling completely. Dust with icing sugar and cinnamon and serve with vanilla flavoured yogurt on the side, if you wish.