Apple Sour Cream Coffee Cake


I am almost at the end of my tasty fresh picked apples for baking. I made 3 apple dishes this past week. I am sharing this one as it is wonderful and I got the basic recipe from a bed and breakfast in San Francisco, I made a few additions and here is my final recipe!

Image

Apple Sour Cream Coffee Cake

Use your favorite tart, fresh and locally grown apples for the best results.

2 sticks of butter at room temperature

2 cups sugar

4 eggs

1 T Vanilla Extract

4 1/2 cups all purpose flour

2 t baking powder

1 t baking soda

2 cups sour cream

5 peeled and diced apples

Image

In a stand mixer with the paddle attachment cream butter and sugar on medium – high speed until light and fluffy.   Add eggs one at a time  – completely incorporating and scraping down the bowl and paddle with a rubber spatula after each addition.  Don’t skip this step!    Add vanilla.

Combine all dry ingredients and whisk to incorporate.    Set the mixer to low and slowly add to butter and egg mixture until just combined. 

Add sour cream and mix until smooth.    Add apples until thoroughly mixed.  Pour mixture in even amounts into three 8″ spring form pans that have been sprayed and lined with parchment paper.   I suggest a struesel topping and you can use your own favorite recipe or here’s my easy topping:

1 cup unbleached all-purpose flour

1 cup packed light brown sugar

4 tablespoons granulated sugar1/2 teaspoon ground cinnamon

pinch of salt

1 stick unsalted butter  cut into pieces, softened but still cool
Optional: toasted pecans or almonds enough to cover the struesel topping.

In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.  Spread evenly over each pan of batter. 

* for variation add 1/ 2 cup of coconut to batter or some dried fruit such as cherries or blueberries but be sure to soak in warm water to let them “plump” up.

Bake at 350F until golden brown and a test inserted into each pan comes out cleanly.    About 1hr 10 minutes. Let cool about 5 minutes before serving with your favorite coffee or tea.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s