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Apple and Sour Cream Coffee Cake

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

  • Prep:
  • Total Time:
  • Servings: 10

Source: Everyday Food, October 2010

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. 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. 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.

Cook's Notes

Store the cooled cake in the pan, wrapped tightly with plastic, up to 5 days.

Reviews Add a comment

  • philipparsgmai
    12 JAN, 2016
    This cake turned out great! My brown sugar was all dry and gross, so I melted it in the microwave with a tiny bit of butter and 1tsp of molasses. Then went on to mash it with the rest of the crumb topping ingrts. With a fork. It ended up sinking to the middle of the cake which I like better! The sponge itself is so moist. Not too sweet or rich. Huge success! Thanks!
    Reply
  • MS11273172
    14 SEP, 2015
    Also can slice into portions, wrap in plastic wrap then freeze for longer storage and freshness.... let thaw and heat in toaster oven (not microwave) for about 5 min on 300....
    Reply
  • MS11273172
    14 SEP, 2015
    Being a baker's daughter, I had to comment on the finished product (not tried it yet as I have my own).....the cake looked burnt and dry..When you test a cake, it should have a little bit of crumbs on the toothpick, and as soon as the cake leaves the side of the pan it is done... as it cools in the pan it is still cooking... that is the secret to a moist cake... Important oven temp is proper... I usually cook a dense cake like this on a lower oven of 325 if longer than an hour...
    Reply
  • Marie-Pier B
    13 JAN, 2014
    used pear and walnuts. it's even better
    Reply
  • KellyGFMom
    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.
    Reply
  • patsyjean
    27 JUL, 2011
    Seriously good! Dense and moist. Added 1/2 tsp. vanilla and 1/2 tsp. almond extract to batter.
    Reply
  • pattylilly
    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
    Reply
  • shanbojack
    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!
    Reply
  • adamkuban
    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?)
    Reply