This rich, moist and perfectly balanced sour cream coffee cake is a Chicago Polish community favorite! With a perfectly balanced sweet apple note, topped with cake crumbles and drizzled with caramel over the top, it's great served warm with ice cream or simply enjoyed with coffee or tea.
Weight: 7", 20 oz
Wheat flour, sugar, soybean oil, eggs, water, apple filling, milk, cocoa, margarine, salt, cinnamon.
How to defrost
Remove the cake from the freezer and refrigerate for 6 - 12 hours. Always leave the cake wrapped while it thaws.