Sour Cream Coffee cake with Apples
From sunny 17 years ago
- 50 minutes to make
- Serves 12
This was a recipe from Epicurious for coffee cake with pears. I don't care for pears so made it with apples and cheries and it came out great.
Ingredients
- Topping shopping list
- 1 1/2 cups pecans shopping list
- 1/3 cup (packed) golden brown sugar shopping list
- 2 tablespoons all purpose flour shopping list
- 1 teaspoon ground cinnamon shopping list
- 2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes shopping list
- cake shopping list
- 2 3/4 cups all purpose flour shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon baking soda shopping list
- 1 cup unsalted butter, room temperature shopping list
- 1 cup sugar - I use 50-50 spenda and sugar shopping list
- 3/4 cup (packed) golden brown sugar shopping list
- 3 large eggs shopping list
- 1 teaspoon grated lemon peel shopping list
- 1 teaspoon vanilla extract shopping list
- 1/2 cup sour cream shopping list
- 1/2 cup whole milk shopping list
- 1 cups, 1/2-inch cubes, peeled apples shopping list
- 1/2 cup dried cherries shopping list
How to make it
- For topping:
- Blend first 4 ingredients in processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.
- For cake:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking powder, salt, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. Blend sour cream and milk in small bowl. Beat in sour cream mixture alternately with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with apples and cherries. Spread remaining batter over; sprinkle with remaining topping.
- Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
The Rating
Reviewed by 3 people-
I love coffee cakes, thanks hon. I noticed you took away your colorful pink picture...
organicmama
in loved it
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Hi,Sunny
I'll definitely be trying this one, especially with the abundance of apples this year!
Thanks!
pat2me
in Nashua loved it
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Hi, Sunny
I baked this today. It's a definite keeper, very moist, very delecate.....absolutely yummy! pat2me
in Nashua loved it
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