APPLE SOUR CREAM COFFEE CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



APPLE SOUR CREAM COFFEE CAKE image

Categories     Cake     Brunch

Yield 8-10 servings

Number Of Ingredients 19

For the crumb topping:
1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1/2 cup toasted pecans, chopped
1/4 cup old-fashioned rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon coarse salt
For the batter:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for cake pan
2 cups all-purpose flour (spooned and leveled), plus more for cake pan
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon coarse salt
1 cup granulated sugar
1/2 cup packed light-brown sugar
4 large eggs
1 cup sour cream
2 Winesap or Granny Smith apples (about 1 pound), peeled, cored, and diced medium
1 cup toasted pecans, chopped

Steps:

  • Preheat oven to 350 degrees. Make topping: In a medium bowl, combine butter, brown sugar, pecans, oats, cinnamon, and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use. Make batter: Butter and flour an angel-food cake pan or 14-cup Bundt cake pan. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to pan. Top with crumb topping and, with a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool.

Rebecca Moyo
[email protected]

Not a fan.


Suraj Pariyar
[email protected]

Will definitely make again!


JMC MEDIA33
[email protected]

Yum!


Hoshi Tetsu
[email protected]

Meh.


Angêl Tube
[email protected]

This cake was good, but not great. The cake was moist and flavorful, but the sour cream was a bit too tangy for my taste. The apples were also a bit tart. I would make this cake again, but I would use less sour cream and sweeter apples.


katherine mazuelos
[email protected]

This coffee cake was a disappointment. The cake was dry and bland, and the sour cream didn't add any flavor. The apples were also not very sweet. I would not recommend this recipe.


Ferdaus ahmed
[email protected]

This cake was easy to make and turned out delicious! The sour cream made the cake moist and flavorful, and the apples added a nice sweetness. I will definitely be making this cake again.


Noman malang
[email protected]

I've tried many coffee cake recipes, but this one is by far the best. The cake is so moist and flavorful, and the sour cream adds a delicious tang. The apples are a great addition, and they add a nice sweetness and crunch. I highly recommend this rec


tauheed ozair
[email protected]

This apple sour cream coffee cake was a hit with my family! The cake was moist and flavorful, and the sour cream added a nice tang. The apples were the perfect addition, adding a bit of sweetness and crunch. I will definitely be making this cake agai