Crunchy Pecan-apple Sour Cream Coffee Cake

Total Time: 1 hr 35 mins Preparation Time: 40 mins Cook Time: 55 mins

Ingredients

• Servings: 10
• 1 1/2 cups post selects great grains crunchy pecan cereal, divided
• 1 cup chopped pecans, divided
• 1/3 cup firmly packed light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup flour
• 3/4 cup butter, divided (one and a half sticks)
• 2 medium tart green apples, peeled,cored and thinly sliced (about two cups)
• 2 teaspoons lemon juice
• 1 3/4 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 (8 ounce) container sour cream
• 20 caramels, unwrapped
• 2 tablespoons half-and-half

Recipe

• 1 heat oven to 350.
• 2 mix one cup cereal, one-half cup pecans, brown sugar and cinnamon in large bowl for pecan mixture;set aside.
• 3 mix remaining one-half cup cereal and one-third cup flour in medium bowl.
• 4 cut in 1/4 cup of the butter until mixture resembles coarse crumbs.
• 5 stir in 3/4 cup of the pecan mixture to form streusel crumb mixture.
• 6 set both mixtures aside.
• 7 toss apple slices with lemon juice;set aside.
• 8 mix one and three-quarters cups flour,baking powder and baking soda and salt in medium bowl.
• 9 beat remaining 1/2 cup butter,granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
• 10 add eggs, one at a time, beating well after each addition.
• 11 add flour mixture alternately with sour cream until blended;beating on low speed.
• 12 microwave the caramels and half and half in small microwavable bowl on high for one to two minutes or until caramels are melted.
• 13 stir;set aside.
• 14 spread one half of the batter into a greased 9-ich springform pan;sprinkle with reserved pecan mixture.
• 15 layer apple slices on top of that and then drizzle with one-quarter cup of the caramel sauce.
• 16 gently spread on top of that the remaining batter.
• 17 top with reserved streusel crumb mixture.
• 18 bake for ten minutes at 350 degrees.
• 19 sprinkle with remaining one half cup pecans.
• 20 bake 45 minutes at 350 degrees or until cake tester inserted in the center comes out clean.
• 21 drizzle with remaining caramel sauce.
• 22 cool for one hour.
• 23 remove from pan.