From the Kitchen of Cathy Blatnik
Makes 10-12 servings.
1 ½ cups white sugar
2 cups white flour
½ cup unsalted butter, softened
2 large eggs
1 cup sour cream
1 ½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
2 medium apples, peeled, cored and shredded
Preheat oven to 350 degrees. Spray a 12-cup fluted Bundt pan with non-stick spray and set aside. In a large bowl, combine all ingredients except for the apples. Mix well with large spoon. In a small bowl, core and shred the apples until you have about 2/3 of a cup. Put into large bowl and combine thoroughly. Pour into Bundt pan and bake for 45-50 minutes, or until the coffeecake is turns brown and a toothpick inserted into the coffeecake comes out clean. Remove from oven and let it stay in the pan on a wire rack until cool. Once the coffeecake is cooled, carefully remove the cake from the pan and enjoy! You can leave as is or sprinkle with powdered sugar. Makes 10-12 servings. Cover loosely with foil at store room temperature.
Cathy is originally from Maryland, but has been living in the Midwest for more than 13 years. She has been “retired” from the paid workforce since 1996 to raise her family, which includes her husband, adult stepson, an adult daughter in college and a son in middle school. She has been baking and cooking for as long as she can remember in “Cathy’s Kitchen.” She is very excited to be able to share her recipes with other home cooks!