Ingredients

1/2 cup softened butter
1 cup sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup sour cream
5 chopped peeled apples
1/2 cup chopped pecans

TOPPING:
3 peeled thin sliced apples
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons cold butter
1/2 cup chopped walnuts

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda, cinnamon, nutmeg and salt; gradually add to creamed mixture alternately with sour cream and applesauce, mixing well after each addition. Stir in apples and pecans (reserve enough chopped apples to layer bottom of the pan). Grease a 9×12. cake pan. Layer the bottom of the pan with chopped apples, then pour the mixture on top.

For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts.

Layer the top of the batter with the sliced apples, sprinkle the topping over the apples.

Bake at 350° until a toothpick inserted in the center comes out clean, about 40 – 50 minutes. Serve warm or cool completely before serving.

To freeze unused portion: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.