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Monday, September 1, 2014

Apple Sour Cream Coffee Cake with Streusel Topping


From the kitchen of One Perfect Bite...I have apple fever, and today, following a visit to a local orchard, I officially opened my fall kitchen. Jars of cinnamon and nutmeg moved to the front of the spice cabinet where they now share space with the other pumpkin spices, ginger, clove and allspice. I have some new apple recipes that I want to test this fall, and I can't wait for their familiar aromas to perfume my kitchen. Time prevented me from trying any of the more complicated recipes today, but this easy one, from Nina Simonds, was perfect to get me started. It is a coffee cake that can be served for breakfast or dessert. It is a moist sweet cake that I think is best when served warm, but warm or cold, it is delicious. It is simple to make and I know you will enjoy it, and should you decide to make it, I suspect its aroma will drive you wild. This is a great season-starter recipe. Keep your apple slices thin to insure they cook through and make sure that all your ingredients are at room temperature before you begin to make the cake. I used a one piece tube pan to bake mine. To insure easy release, I lined the bottom of the pan with parchment paper that I also greased and floured. If you are ready for the heady aromas of the fall kitchen, this cake is a perfect way to start. Here is how the cake is made.



Apple Sour Cream Coffee Cake with Cinnamon Streusel Topping...from the kitchen of One Perfect Bite courtesy of Nina Simonds

Ingredients:
2 tablespoons butter for greasing the cake pan
Streusel Topping
1/4 cup light brown sugar
1/4 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon mace
1/4 cup cold unsalted butter, cut into tablespoon-sized pieces
Cake
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 cup sour cream or whole milk yogurt
1-1/2 teaspoons vanilla extract
1/2 cup milk
1-1/2 cup peeled, cored and thinly sliced apples

Directions:

1) Preheat oven to 350 degrees F. Butter a 9-inch tube or springform pan.
2) To make streusel topping: Mix together brown and white sugars, flour and cinnamon. Cut in butter with a pastry blender or a knife and fork until mixture resembles coarse crumbs. Set aside.
3) Sift or mix together flour, baking powder, baking soda and salt. With a mixer, beat 1/2 cut butter and sugar in another bowl until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Add sour cream, vanilla extract and milk and beat until smooth. Stir in flour mixture and beat evenly.
4) Scrape half of batter into greased pan, smooth top and sprinkle in half of streusel. Top with sliced apples. Add remaining batter, smoothing it over streusel and top with remaining streusel.
5) Bake cake on middle shelf of the oven for about 45-50 minutes or until a knife comes out clean. Cool on rack for about 10 minutes.Yield: 10 to 12 servings.



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6 comments:

Simona Mastantuono said...

this cake look very delicious
blessing simmy

bellini said...

With a kitchen full of tomatoes I need to hold on to summer as long as possible but autumn is my favourite time and cooler days mean getting back into the kitchen.

Rosemary Wolbert said...

Looks wonderful and I'm sure it smells as good as it looks.

Lydia (The Perfect Pantry) said...

I'm not much of a cake eater (or baker), but when I do bake, it's often something with apple and cinnamon. I'd definitely have a slice of this for breakfast!

Eileen said...

Oh, this sounds wonderful! I can not wait for autumn to arrive in earnest ~ I am ready for apples and autumn spices, mums and cooler temperatures.

Velva said...

This is a beautiful fall dessert. Florida still way too much like summer (sigh).

Happy fall cooking!

Velva

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