Apple Sour Cream Coffee Cake

Submitted by evelynathens

"This is a scrumptious coffee cake that is sure to please everyone - even those not having coffee."

 

• Ready In: 1hr 10mins
• Ingredients: 21
• Serves: 15

ingredients

• Topping

• 236.59 ml walnuts, toasted
• 118.29 ml brown sugar, packed
• 29.58 ml all-purpose flour
• 4.92 ml cinnamon
• 29.58 ml unsalted butter, cut into bits

• Filling

• 709.77 ml granny smith apples, peeled and chopped into 1 x 1 inch pieces (approx)
• 14.79 ml sugar
• 4.92 ml cinnamon
• 4.92 ml lemon juice

• Cake

• 177.44 ml sour cream
• 59.14 ml buttermilk or 59.14 ml milk
• 650.62 ml all-purpose flour
• 4.92 ml baking powder
• 4.92 ml baking soda
• 3.69 ml salt
• 236.59 ml butter, room temperature
• 236.59 ml sugar
• 177.44 ml brown sugar, packed
• 3 large eggs
• 4.92 ml lemon juice
• 9.85 ml vanilla extract

directions

1. For Topping: Blend walnuts, brown sugar, flour, cinnamon in processor until nuts are finely chopped.
2. Add butter and cut in using on/off turns until clumps begin to form.
3. (Can be made 1 day ahead) Cover and chill.
4. For Filling: Mix apples, sugar, cinnamon, and lemon juice in a bowl.
5. For Cake: Preheat oven to 350F.
6. Butter 13 x 9 x 2 inch glass baking dish.
7. In a small bowl, whisk sour cream and buttermilk to blend.
8. In a medium bowl, sift flour, baking powder, baking soda, and salt.
9. In a large bowl, beat butter and both sugars until creamy.
10. Add eggs, one at a time, beating well after each addition.
11. Mix in lemon juice and vanilla extract.
12. Beat in dry ingredients alternately with sour cream mixture in 3 additions each, mixing just until smooth.
13. Spread half of batter in prepared pan.
14. Spoon apple filling on top of batter.
15. Spread remaining batter over filling.
16. Sprinkle with topping.
17. Bake cake until tester inserted into center comes out clean, about 45 minutes.
18. If the top starts browning too quickly, cover with foil.

Reviews

[Cat R.]

Lovely cake! Topped mine simply with flaked almonds and baked it in a 9in springform tin. Quite enormous... but survives freezing well (2people, huge cake), should you need to do it.

 

[Charishma_Ramchandani]

This is a super wonderful cake that tastes as great as it sounds! I used low-fat plain yogurt as a substitute for the sour cream and made this cake. It was a big treat and went well with everyone! Thank you so much for sharing the recipe!

 

[patti k.]

A lovely moist coffee cake with nice flavor. Thanks for posting!

 

[Nikoma]

Wonderful! Thanks so much for sharing. This is a keeper. I halved the recipe in a 9x9 and all went fine. The only nuts I had left in the house were a small bag of mixed nuts (cashews, walnuts, pecans, almonds) I really liked how it turned out though! Only change I'd make is to add another apple next time. The batter is very thick, I wondered if I'd left something out, but it turned out perfectly. Somehow this cake is dense and fluffy at the same time! I love it, so did Mom, who's rediculously picky these days. This goes right into the " can't go wrong - company recipes" catagory.

 

[gwynn]

This is a very lovely coffee cake. My whole family really liked it. I will be making it again soon. Thanks for posting.