Appley Dappley Coffee Cake

This morning the FYG made for a sour cream and apple coffee cake for breakfast (under my supervision).

We started with a batch of biscuit mix made from the More With Less Cookbook:

10 cups whole wheat flour
6 T. baking powder
1 1/2 T. salt
1 1/2 t. cream of tartar
1/4 cup sugar

Sift above together.

Cut in 2 cups shortening, margarine, or coconut oil. Add 2 cups dry milk powder and stir. Store in covered container at room temperature.

The coffee cake recipe calls for milk, but we were out of milk, so we adapted it this way:

Preheat oven to 375

Beat together in a bowl:

1 1/2 cups sour cream
1/2 cup water (recipe called for 2/3 cup of milk)
2 eggs

Add:
1/2 cup brown sugar (recipe called for white)
4 1/2 cups of master mix
This is all the recipe called for, but with the sour cream and brown sugar I thought some additions would be tasty, so we added:
1 Tablespoon of cinnamon
1 teaspoon vanilla
2 chopped apples

Stir, then put into greased 9X 13 pan (our batter was still pretty thick, and we had enough extra for a large pie pan)

Top with a mixture of:

1/2 cup brown sugar
3 Tablespoons butter or margarine
1/2 t. cinnamon (we added more)
1/4 cup chopped nuts (optional, we used slivered almonds on one pan because we had some leftover from another recipe, the other we left nut-free)

Bake approximately 30 minutes (less for smaller pan) and serve warm.

Title in honour of Beatrix Potter's Appley Dappley's Nursery Rhymes, which, to my horror, I just discovered is out of print and currently unavailable at Amazon.

The coffee cake was absolutely delicious.