Swirled Apple Sour Cream Cake

Bloggers Adam and Joanne Gallagher from Inspired Taste make a moist coffee cake with cake mix, sour cream, apples and cinnamon.

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Prep Time 20 min
Total Time 2 hr 0 min
Servings 12

Ingredients

Cake

1: box Betty Crocker® SuperMoist® yellow cake mix

1 1/4: cups water

3/4: cup sour cream

1/4: cup butter, melted

3: eggs

2: small apples, peeled, grated and squeezed dry

Cinnamon Swirl Filling

1: medium apple, chopped

1/2: cup packed brown sugar

1/3: cup chopped pecans

1: tablespoon unsweetened baking cocoa

2: teaspoons ground cinnamon

1: teaspoon grated lemon peel

1: tablespoon lemon juice

Garnish, if desired

: Whipped cream topping (from aerosol can) or frozen (thawed) whipped topping

: Caramel topping

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Directions

1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2 In large bowl, beat cake mix, water, sour cream, melted butter and eggs with electric mixer on medium speed 2 minutes. Stir in grated apples.
3 In medium bowl, stir together all filling ingredients.
4 Pour half of the cake batter into pan; sprinkle evenly with filling. Top with remaining batter. With knife, cut through batter several times to swirl filling.
5 Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack. Garnish individual pieces with whipped cream and caramel topping.