There's nothing better than waking up early on the weekend and whipping up a big stack of pancakes or cutting a slice of hearty breakfast casserole. They say breakfast is the most important meal of the day, so why shouldn't it also be the tastiest? From eggs and bacon to waffles and flapjacks, we love all those early-morning meals.
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This hearty coffee cake is perfect for sharing with friends,
and delicious made with fall's favorite fruit.
Apple Walnut Coffee Cake
Part of our cookbook, 101 Breakfast & Brunch Recipes, it was shared with us by Patty Sandness from Eastford, Connecticut.
3 eggs, beaten
1 c. oil
2 c. sugar
1 T. vanilla extract
3 c. all-purpose flour
1 t. salt
1/2 t. baking powder
1 t. baking soda
3/4 t. nutmeg
1 T. cinnamon
2 c. apples, peeled, cored and chopped
1 c. chopped walnuts
Glaze:
1 c. powdered sugar
1-1/2 T. milk
1/2 t. vanilla extract
In a bowl, combine all ingredients except apple and nuts; mix well. Stir in apple and nuts; pour into greased and floured Bundt® pan. Bake at 300 degrees for 45 minutes. Increase heat to 325 degrees and bake an additional 20 minutes. Cool on a wire rack for 20 minutes; turn out onto a serving plate. For Glaze: In a bowl, whisk together powdered sugar, milk and vanilla; drizzle over cake before serving. Serves 16.
Click here to see a printable version of this recipe.
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