Adapted from Betty Crocker (oh, that Betty...)
Printable recipe here: click
Oven should be preheated to 350.
Grease up either two loaf pans or one Bundt pan.
In a small bowl, mix and set aside the filling:
1/2 cup packed brown sugar
1/2 cup chopped walnuts or pecans
1 1/2 teaspoons ground cinnamon
In another bowl, whisk together the dry ingredients:
1 cup whole wheat flour
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
In yet another bowl (a large one, this time), vigorously whisk together:
1 1/2 cups sugar
3/4 cup applesauce
1 1/2 teaspoons vanilla
Mix the dry ingredients into the wet, alternating with
1 1/2 cups sour cream
Pour a layer of the batter into your pan. Add a layer of filling. Top off your pans with the rest of the batter. Add another layer of the filling on top and press it ever so slightly into the batter. Bake for about an hour. Let it cool in the pan for about ten minutes before you gently take it out of the pan and let it finish cooling on a rack. Serve with coffee, hot chocolate, and awesome friends.
If you like, you can drizzle on a glaze made of about
1/2 cup powdered sugar
a splash of vanilla
enough milk to make it a thick glaze
Whisk that stuff together until you've got a glaze you like. Be warned: it doesn't take a lot of liquid to turn powdered sugar into a glaze, so add the milk a tiny bit at a time. It's a forgiving recipe that drizzles well on all sorts of pastries.
When you're making the coffeecake, you are welcome to use softened butter, rather than applesauce. If you choose to go this route, you'll need to bust out the electric mixer to whip the butter and sugar together. The applesauce route works well when babies are napping, as it is a quieter prep.