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Apple and Sour Cream Coffee Cake

You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream.

  • prep: 10 mins
    total time: 1 hour 15 mins
  • servings: 10

Ingredients

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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Everyday Food, October 2010

Reviews (6)

  • 13 Jan, 2014

    used pear and walnuts. it's even better

  • 11 Nov, 2011

    I just made this gluten free with my own home grown Granny Smith apples, and it was delicious! I replaced the flour with Authentic Foods GF Classical blend, added 1 tsp. of xanthan gum and increased the baking soda to 1 1/2 tsp. Don't flour and grease your angel-food pan. This way the cake rises better. Once the cake cooled, I topped it with a home made caramel sauce creating a Caramel Apple Coffee Cake. It was so good even non-gluten free folks loved it.

  • 27 Jul, 2011

    Seriously good! Dense and moist. Added 1/2 tsp. vanilla and 1/2 tsp. almond extract to batter.

  • 20 Oct, 2010

    I made this in the bundt pan, let it cool as recommended, turned upside down on large round platter to completely cool, then flipped it back so the topping was on top. The office staff loved it

  • 19 Oct, 2010

    This was wonderful! Used my Bundt pan and it came out perfect. Reheats very well for the next day too. I put the topping on top as instructed in the recipe and it was then on the bottom when I flipped it on to a cake plate. Will try am angel food pan sometime too so topping is on top. Everyone wanted the recipe that day! I used toasted walnuts this time because that is what I had on hand. Will make again!

  • 18 Oct, 2010

    What if you're using a Bundt pan for this cake? Would you then add the crumb topping FIRST, pouring in the batter on top of it? (You know, so when you turn out the cake, the topping is now on top?)