Ready in 1 hour
This is a really good coffee cake that goes together very quickly and easily. The sour cream makes it moist and delicious...
For the apples:
Place chopped apples into a bowl of cold lemon water to prevent browning. Soak for 5 to 10 minutes, then drain and pat dry with paper towels. Heat butter in large non-stick skillet over medium-high heat until butter is sizzling hot. Add apples and saute until just beginning to brown, about 5 minutes. Add sugar, salt, cinnamon and nutmeg (if using), toss to coat, and saute until sugar has melted and starts to caramelize and turn golden brown, about 3 minutes longer. Set aside to cool.
For the cake:
Place oven rack in center position and heat oven to 350 degrees F (325 degrees for glass baking pans). Generously butter or grease two 8-inch square baking pans, or a 9- by 13-inch baking pan; set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. In a large bowl, beat butter until smooth, about 1 minute. Gradually add sugar and beat until light and fluffy, about 4 minutes. Add egg yolks (or eggs), one at a time, beating after each addition. Add vanilla and beat to combine. Add dry ingredients, 1/2 cup at a time, alternately with sour cream, beginning and ending with dry ingredients, mixing until just blended after each addition, scraping down sides of bowl with spatula as needed. Stir in cooled apple mixture. Pour batter into prepared pans and spread evely.
For the topping:
In a small bowl, combine brown sugar and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly. Stir in nuts, and sprinkle topping evenly over batter.
Bake cake until topping is golden brown and a toothpick inserted near the center comes out clean, about 30 to 35 minutes for 8-inch squares, or 35 to 40 minutes for a 9- by 13-inch pan. When done, remove from oven and let cool on a wire rack for at least 15 minutes. Serve warm or at room temperature, with sweetened whipped cream or vanilla ice cream, if desired.
Wrap in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.
Makes two 8-inch square coffee cakes (6 to 9 servings each), or one 9- by 13-inch coffee cake (about 15 servings).
Aluminum bakeware tip:
When baking and storing a cake containing acidic ingredients such as sour cream in an aluminum baking pan, line the bottom with parchment paper to prevent the juices from reacting with the aluminum and creating a metallic flavor.
I like to double the brown sugar topping -- then, when assembling the cake, I spread half of the cake batter in the pans, sprinkle with half of the topping mixture, cover with remaining batter, then finish by sprinkling top with remaining topping mixture and baking as usual.
Mattykb88 2y agoNice taste........but I would dbl the apples and dbl the cinnamon. Doubling the topping makes the cake really sweet and a little too rich in my opinion!
drouchea 4y agoIt is delicious and so easy to make. I've made the cake in the evening and served it the next morning for a super quick yet wonderful breakfast. I also recommend using the Saigon cinnamon and fresh ground nutmeg (not canned) as stated in the recipe. Using the freshest best quality spices makes all the difference in the flavor and enjoyment of simple recipes such as this.
Ishy08 4y agoCake came out perfectly. I used two round cake pans and they were perfect. Next time I will try to use the method of double topping and put half in the middle. Thank you for a great recipe!
cjparker 4y agoWhere is the coffee? What is .62mls of spice, shouldn't it be gms?
sgrishka 8y ago[I made edits to this recipe.]
sgrishka 8y agoI like to double the brown sugar topping -- then, when assembling the cake, I spread half of the cake batter in the pans, sprinkle with half of the topping mixture, cover with remaining batter, then finish by sprinkling top with remaining topping mixture and baking as usual. [I posted this recipe.]