Apple & Sour Cream Coffee Cake

(From Every Day Food, October 2010 Issue)

Serves 8-10

Oven: 350°F

Ingredients:

Crumb Topping
1/4 C cold butter, cut into pieces
1/2 C packed brown sugar
1/2 C chopped/toasted pecans
1/4 C old-fashioned rolled oats (not quick-cooking)
1/2 tsp cinnamon
1/4 tsp. kosher salt

Batter
1/2 C unsalted butter, room temperature, plus more for cake pan
2 C all-purpose flour, plus more for cake pan
1 tsp baking soda
1 tsp cinnamon
1/2 tsp kosher salt
1 C sugar
1/2 C packed brown sugar
4 large eggs
1 C sour cream
2 Winesap or Granny Smith apples, peeled, cored & chopped
1 C chopped/toasted pecans

Directions:

1. Preheat oven. For the crumb topping: In a medium bowl combine the cold butter, brown sugar, pecans, oats, cinnamon & salt. With a pastry cutter or two knives, cut/blend until the butter is incorporated and the mixture resembles coarse crumbs. Refrigerate until ready to use.

2. For the batter: Butter & flour an angelfood pan or a 14-C Bundt pan. In a large bowl, whisk together the flour, baking soda, cinnamon & salt. In another large bowl, using an electric mixer, beat the butter and sugars on high about 4 minutes, until light & fluffy (scrape down sides of bowl as needed). Beat in eggs one at a time, scraping down sides after each addition. Add sour cream & beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples & pecans; transfer batter to cake pan. Top with crumb topping, and using a butter knife, gently fold some of the topping into the batter. Bake until a toothpick inserted in the middle comes out clean, 60-70 minutes. Cool in pan on a wire rack 15 minutes, then turn out onto rack to finish cooling.

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