Sour Cream Apple Coffee CakeFrom midgelet 4 years ago
- Streusel Topping: shopping list
- 1/2 cup granulated or brown sugar, or 1/4 cup each shopping list
- 1/2 cup all-purpose flour shopping list
- 3/4 teaspoon ground cinnamon shopping list
- 1/8 teaspoon salt shopping list
- 1/4 to 1/2 teaspoon ground nutmeg or cloves (optional) shopping list
- 1/4 cup (1/2 stick) unsalted butter or margarine, softened shopping list
- 1/2 cup coarsely chopped walnuts or pecans, grated coconut, golden raisins, or chocolate chips, or 1 cup any combination , shopping list
- Batter: shopping list
- 2 cups all-purpose flour shopping list
- 1 teaspoon double-acting baking powder shopping list
- 1 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1/2 cup (1 stick) unsalted butter or margarine, softened shopping list
- 1 cup granulated or brown sugar or 1/2 cup each shopping list
- 4 large egg yolks, or 3 large eggs shopping list
- 1 cup (8 ounces) sour cream or plain yogurt shopping list
- 1 1/2 teaspoons vanilla extract, I used 2 shopping list
- 1 teaspoon finely grated lemon zest (optional)- grated orange zest is also nice shopping list
- Filling: shopping list
- 1 cup peeled, cored, and thinly sliced cooking apples or, cherries, blueberries, raspberries, sliced peaches etc. shopping list
- glaze (optional):I omitted and place some nuts and sliced apples on the top batter shopping list
- 1 cup confectioners' sugar shopping list
- 1/2 teaspoon vanilla or almond extract shopping list
- 1 to 2 tablespoons milk or water shopping list
How to make it
- Preheat the oven to 350°F (325°F if using a glass pan).
- Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan. Line with parchment or waxed paper, grease again, and dust with flour.
- To make the streusel:
- Combine the sugar, flour, cinnamon, salt, and nutmeg if using.
- Cut in the butter to resemble coarse crumbs.
- If desired, stir in the nuts.
- To make the batter:
- Sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter until smooth, about 1 minute.
- Gradually add the sugar and beat until light and fluffy, about 4 minutes.
- Beat in the egg yolks, one at a time.
- Blend in the sour cream, vanilla, and zest if using.
- Stir in the flour mixture.
- Spread half of the batter in the prepared pan.
- Add ( spread evenly ) filling if desired.
- Sprinkle with half of the streusel.
- Carefully cover with the remaining batter and sprinkle with the remaining streusel.
- Bake unitl the cake is golden and pulls away from the sides of the pan, about 50 minutes.
- Set on a rack and let cool in the pan for at least 15 minutes.
- Serve warm or at room temperature.
- Wrap the cake in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.
- To make the glaze if using:
- Combine all the glaze ingredients, stirring until smooth and of pouring consistency.
- Drizzle over the cake and let stand until set
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