Back to Apple and Sour Cream Coffee Cake All Reviews for Apple and Sour Cream Coffee Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 10 med104695_1010_apple_coffeecake.jpg
Ingredients For the crumb topping 1/4 cup (1/2 stick) cold unsalted butter, cut into pieces 1/2 cup packed light-brown sugar 1/2 cup toasted pecans, chopped 1/4 cup old-fashioned rolled oats 1/2 teaspoon cinnamon 1/4 teaspoon coarse salt For the batter 1/2 cup (1 stick) unsalted butter, room temperature, plus more for cake pan 2 cups all-purpose flour (spooned and leveled), plus more for cake pan 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon coarse salt 1 cup granulated sugar 1/2 cup packed light-brown sugar 4 large eggs 1 cup sour cream 2 Winesap or Granny Smith apples (about 1 pound), peeled, cored, and diced medium 1 cup toasted pecans, chopped
Cook’s Notes Store the cooled cake in the pan, wrapped tightly with plastic, up to 5 days.
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 10 med104695_1010_apple_coffeecake.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 1 hr 15 mins Servings: 10
Recipe Summary
prep: 10 mins total: 1 hr 15 mins
Servings: 10
prep: 10 mins
total: 1 hr 15 mins
prep:
10 mins
total:
1 hr 15 mins
Servings: 10
10
med104695_1010_apple_coffeecake.jpg
med104695_1010_apple_coffeecake.jpg
Ingredients
Ingredients
1/4 cup (1/2 stick) cold unsalted butter, cut into pieces 1/2 cup packed light-brown sugar 1/2 cup toasted pecans, chopped 1/4 cup old-fashioned rolled oats 1/2 teaspoon cinnamon 1/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature, plus more for cake pan 2 cups all-purpose flour (spooned and leveled), plus more for cake pan 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon coarse salt 1 cup granulated sugar 1/2 cup packed light-brown sugar 4 large eggs 1 cup sour cream 2 Winesap or Granny Smith apples (about 1 pound), peeled, cored, and diced medium 1 cup toasted pecans, chopped
Directions
Preheat oven to 350 degrees. Make topping: In a medium bowl, combine butter, brown sugar, pecans, 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 angel-food cake pan or 14-cup Bundt cake pan. In a large bowl, whisk together 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, about 4 minutes. 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 just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to pan. Top with crumb topping and, with a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool.
Cook’s Notes Store the cooled cake in the pan, wrapped tightly with plastic, up to 5 days.
Cook’s Notes
Store the cooled cake in the pan, wrapped tightly with plastic, up to 5 days.
Reviews (9)
Add Rating & Review 303 Ratings 5 star values: 49 4 star values: 77 3 star values: 113 2 star values: 51 1 star values: 13
Reviews (9)
Add Rating & Review 303 Ratings 5 star values: 49 4 star values: 77 3 star values: 113 2 star values: 51 1 star values: 13
Add Rating & Review
303 Ratings 5 star values: 49 4 star values: 77 3 star values: 113 2 star values: 51 1 star values: 13
303 Ratings 5 star values: 49 4 star values: 77 3 star values: 113 2 star values: 51 1 star values: 13
303 Ratings 5 star values: 49 4 star values: 77 3 star values: 113 2 star values: 51 1 star values: 13
5 star values: 49 4 star values: 77 3 star values: 113 2 star values: 51 1 star values: 13
Martha Stewart Member Rating: Unrated 01/12/2016 This cake turned out great! My brown sugar was all dry and gross, so I melted it in the microwave with a tiny bit of butter and 1tsp of molasses. Then went on to mash it with the rest of the crumb topping ingrts. With a fork. It ended up sinking to the middle of the cake which I like better! The sponge itself is so moist. Not too sweet or rich. Huge success! Thanks! Martha Stewart Member Rating: 2 stars 09/14/2015 Also can slice into portions, wrap in plastic wrap then freeze for longer storage and freshness.... let thaw and heat in toaster oven (not microwave) for about 5 min on 300.... Martha Stewart Member Rating: 2 stars 09/14/2015 Being a baker's daughter, I had to comment on the finished product (not tried it yet as I have my own).....the cake looked burnt and dry..When you test a cake, it should have a little bit of crumbs on the toothpick, and as soon as the cake leaves the side of the pan it is done... as it cools in the pan it is still cooking... that is the secret to a moist cake... Important oven temp is proper... I usually cook a dense cake like this on a lower oven of 325 if longer than an hour... Martha Stewart Member Rating: Unrated 01/13/2014 used pear and walnuts. it's even better Martha Stewart Member Rating: Unrated 11/11/2011 I just made this gluten free with my own home grown Granny Smith apples, and it was delicious! I replaced the flour with Authentic Foods GF Classical blend, added 1 tsp. of xanthan gum and increased the baking soda to 1 1/2 tsp. Don't flour and grease your angel-food pan. This way the cake rises better. Once the cake cooled, I topped it with a home made caramel sauce creating a Caramel Apple Coffee Cake. It was so good even non-gluten free folks loved it. Martha Stewart Member Rating: 5 stars 07/27/2011 Seriously good! Dense and moist. Added 1/2 tsp. vanilla and 1/2 tsp. almond extract to batter. Martha Stewart Member Rating: Unrated 10/20/2010 I made this in the bundt pan, let it cool as recommended, turned upside down on large round platter to completely cool, then flipped it back so the topping was on top. The office staff loved it Martha Stewart Member Rating: Unrated 10/19/2010 This was wonderful! Used my Bundt pan and it came out perfect. Reheats very well for the next day too. I put the topping on top as instructed in the recipe and it was then on the bottom when I flipped it on to a cake plate. Will try am angel food pan sometime too so topping is on top. Everyone wanted the recipe that day! I used toasted walnuts this time because that is what I had on hand. Will make again! Martha Stewart Member Rating: Unrated 10/18/2010 What if you're using a Bundt pan for this cake? Would you then add the crumb topping FIRST, pouring in the batter on top of it? (You know, so when you turn out the cake, the topping is now on top?)Martha Stewart Member
Rating: Unrated 01/12/2016
This cake turned out great! My brown sugar was all dry and gross, so I melted it in the microwave with a tiny bit of butter and 1tsp of molasses. Then went on to mash it with the rest of the crumb topping ingrts. With a fork. It ended up sinking to the middle of the cake which I like better! The sponge itself is so moist. Not too sweet or rich. Huge success! Thanks!
Rating: Unrated
Rating: 2 stars 09/14/2015
Also can slice into portions, wrap in plastic wrap then freeze for longer storage and freshness…. let thaw and heat in toaster oven (not microwave) for about 5 min on 300….
Rating: 2 stars
Being a baker’s daughter, I had to comment on the finished product (not tried it yet as I have my own)…..the cake looked burnt and dry..When you test a cake, it should have a little bit of crumbs on the toothpick, and as soon as the cake leaves the side of the pan it is done… as it cools in the pan it is still cooking… that is the secret to a moist cake… Important oven temp is proper… I usually cook a dense cake like this on a lower oven of 325 if longer than an hour…
Rating: Unrated 01/13/2014
used pear and walnuts. it’s even better
Rating: Unrated 11/11/2011
I just made this gluten free with my own home grown Granny Smith apples, and it was delicious! I replaced the flour with Authentic Foods GF Classical blend, added 1 tsp. of xanthan gum and increased the baking soda to 1 1/2 tsp. Don’t flour and grease your angel-food pan. This way the cake rises better. Once the cake cooled, I topped it with a home made caramel sauce creating a Caramel Apple Coffee Cake. It was so good even non-gluten free folks loved it.
Rating: 5 stars 07/27/2011
Seriously good! Dense and moist. Added 1/2 tsp. vanilla and 1/2 tsp. almond extract to batter.
Rating: 5 stars
Rating: Unrated 10/20/2010
I made this in the bundt pan, let it cool as recommended, turned upside down on large round platter to completely cool, then flipped it back so the topping was on top. The office staff loved it
Rating: Unrated 10/19/2010
This was wonderful! Used my Bundt pan and it came out perfect. Reheats very well for the next day too. I put the topping on top as instructed in the recipe and it was then on the bottom when I flipped it on to a cake plate. Will try am angel food pan sometime too so topping is on top. Everyone wanted the recipe that day! I used toasted walnuts this time because that is what I had on hand. Will make again!
Rating: Unrated 10/18/2010
What if you’re using a Bundt pan for this cake? Would you then add the crumb topping FIRST, pouring in the batter on top of it? (You know, so when you turn out the cake, the topping is now on top?)
All Reviews for Apple and Sour Cream Coffee Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Apple and Sour Cream Coffee Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
