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Sour Cream Coffee Cake
April 07, 2017

this is a very good coffee cake as is, but even better with a few changes. I made this in a bundt pan. I used pecans and brown sugar in the streusel. I started with a layer of the streusel in the bundt pan and then half the batter. Here's where I really changed it up...I put a light sprinkle of the streusel mix, then a layer of thinly sliced apple, then the rest of the streusel, then the rest of the batter. It was exactly what I'd hoped it would be! Cinnamony, appley, brown sugary, toasted nutty, cakey goodness!

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