Apple Sour Cream Coffee Cake
photo by AdriMicina
- 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
- For Topping: Blend walnuts, brown sugar, flour, cinnamon in processor until nuts are finely chopped.
- Add butter and cut in using on/off turns until clumps begin to form.
- (Can be made 1 day ahead) Cover and chill.
- For Filling: Mix apples, sugar, cinnamon, and lemon juice in a bowl.
- For Cake: Preheat oven to 350F.
- Butter 13 x 9 x 2 inch glass baking dish.
- In a small bowl, whisk sour cream and buttermilk to blend.
- In a medium bowl, sift flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and both sugars until creamy.
- Add eggs, one at a time, beating well after each addition.
- Mix in lemon juice and vanilla extract.
- Beat in dry ingredients alternately with sour cream mixture in 3 additions each, mixing just until smooth.
- Spread half of batter in prepared pan.
- Spoon apple filling on top of batter.
- Spread remaining batter over filling.
- Sprinkle with topping.
- Bake cake until tester inserted into center comes out clean, about 45 minutes.
- If the top starts browning too quickly, cover with foil.
Questions & Replies
-
I made the cake in a 13x9 dish. The beginning photo shows a round cake. Which is correct? I thought I divided up the pastry part evenly but The tip layer didn’t quite cover the apples adequately. Maybe the apples were cut to thickly. Would that problem have solved itself by using a 9 inch round pan? Thanks for any help you can offer.
Reviews
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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.
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RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.