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« Recipe: Apple and Sour Cream Coffee Cake »

Apple and Sour Cream Coffee Cake

Adapted from Every Day Food Magazine, October 2010

Yield: 2 large loaf pans or one 14 c bundt pan


For the Crumb Topping

1/4 c (1/2 stick) cold unsalted butter, cut into pieces

1/2 c packed light-brown sugar

1/2 c toasted pecan or walnuts, chopped

1/4 c old-fashion rolled oats

1/2 t cinnamon

1/4 t salt

For the Batter

1/2 c (1 stick) unsalted butter, room temperature, plus more for the cake pan

2 c all-purpose flour, plus more for the cake

1 t baking soda

1 t cinnamon

1/2 t salt

1/2 c packed light-brown sugar

4 large eggs

1 c sour cream

2 Winesap or Granny Smith apples (about 1 lb), peeled, cored and diced medium

1 c toasted pecans or walnuts, chopped


Preheat oven to 350 degrees F

Make topping 

In a medium bowl, combine butter, brown sugar, nuts, oats, cinnamon and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use.

Make batter

Butter and flour an angle-food cake pan or 14 c Bundt cake pan.  

In a large bowl, whisk flour, baking soda, cinnamon and salt.

In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. With mixer on low, gradually add flour mixture and beat until just combined. With a rubber spatula, fold in apples and nuts; transfer batter to pan. Top with crumb topping.

Bake until toothpick inserted in middle comes out clean, 60 to 70 minutes. Let pan cool on a wire rack 15 minutes, then turn onto rack and let cool.