Who does not enjoy a great cup of hot coffee with a piece of decadent, sweet cake? Add some fresh apples, and you have the perfect fall cake to be served with Sunday brunch or an afternoon pick-me-up with a cup of tea.
Coffee cake is a cake flavored with or intended to be eaten with coffee. Most countries have their own varying versions, with the American variety presented as a single layer, usually in a Bundt pan or loaf pan for easy slicing and flavored with either fruit or cinnamon.
Yield: 1 – 9″ or 10″ Bundt/Tube Pan
|1 1/2 cups||Packed light brown sugar|
|3/4 cups||All-purpose flour|
|1/2 cup||Butter, chilled and diced|
|2 tsp||Ground Cinnamon|
|1 cup||Chopped Walnuts|
|1 1/2 cup||Cake flour|
|1 3/4 cup||All-purpose flour|
|1 1/2 tsp||Baking powder|
|3/4 tsp||Baking soda|
|1 1/2 Cup||Sugar|
|3/4 cup||Butter (room temp)|
|3 ea||Eggs (room temp)|
|1 1/2 cup||Sour cream|
|2 ea||Apples, diced|
Preheat oven to 350 degrees F.
Spray a 9″ or 10” Bundt/tube pan with cooking spray.
Make Streusel: In a medium bowl combine brown sugar, 3/4 cup all-purpose flour, and cinnamon. Cut in cold butter with a fork until crumbly, stir in walnuts. Set aside.
Dry ingredients: In another bowl, sift together cake flour, 1 3/4 cup all-purpose flour, baking powder, baking soda and salt. Set aside.
Wet ingredients: With paddle attachment on the mixer, beat together sugar and butter on medium speed until light and fluffy, about 5 minutes. Add eggs, one at a time till combined. Add vanilla, and sour cream mix well.
With the mixer on low speed, add in flour mixture.
Fold in apples with a rubber spatula.
Pour half the batter into prepared pan.
Sprinkle a cup of streusel mixture over the batter.
Add remaining batter and sprinkle with the remaining streusel mixture.
Bake for 60 to 70 minutes, baking time may vary depending on your oven and the size of pan.
Let cool for 30 minutes, then remove from pan and place on a rack to continue cooling.