Apple Coffee Cake

This is a really good coffee cake that goes together very quickly and easily. The sour cream makes it moist and delicious.

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Apple Coffee Cake Save
Apple Coffee Cake

This is a really good coffee cake that goes together very quickly and easily. The sour cream makes it moist and delicious.

  • Preparing Time: 25 minutes
  • Total Time: 1 hour
  • Served Person: 2
kid friendly saute bake cake pecans walnuts nuts vanilla yogurt sour cream eggs egg yolks brown sugar baking soda ap flour nutmeg cinnamon salt sugar apples easy coffee cake snacks desserts brunch breakfast american unsalted butter baking powder summer sweet vegetarian white meat free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian
desserts

Step-by-step

  • 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.
  • 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.
  • 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).
  • 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.

Most bakers fail at coffee cake by tossing raw, watery apples straight into thick batter. This introduces excess moisture that ruins the crumb structure, leaving pockets of gummy dough around the fruit. Sautéing the chopped apples first drives off surplus liquid while concentrating their sugars, ensuring the fruit holds its shape and integrates cleanly into the batter. Northern Spy apples are the historical gold standard for baking because their flesh maintains structural integrity during cooking without turning to mush. Using room-temperature dairy is equally critical. Cold sour cream will seize the creamed butter and sugar mixture, preventing proper aeration and yielding a dense, heavy cake instead of a tender, cake-shop texture. When mixing the dry ingredients alternately with the sour cream, do not overmix once the flour goes in, or gluten development will toughen the crumb. For the topping, cutting cold butter into brown sugar and nuts creates pea-sized crumbs that insulate the surface and bake into a crunchy contrast against the soft cake beneath. If you use aluminum baking pans, line the bottom with parchment paper; acidic ingredients like sour cream react with exposed aluminum and impart a metallic taste to the crust. This cake keeps well wrapped in plastic at room temperature for up to two days, or it can be frozen for up to three months without losing its moisture.

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