Friday, February 16, 2018

Apple Coffee Cake

I made this for our FPU class and then took some to the teachers at the school I used to teach at. It is quite tasty. I forgot to add the pecans!

Apple Coffee Cake
Adapted from


1 1/4 cups light brown sugar packed
3/4 cup all-purpose flour
1/2 cup butter cold, cut into small pieces
1 Tablespoon cinnamon
1 cup chopped pecans, optional

Cake Batter

3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 cup butter room temperature
1 1/4 cups granulated sugar
3 eggs
2 teaspoons vanilla
2 cups sour cream
2 or 3 large apples, peeled, cored, and diced

Grease a 13x9 inch baking pan. Preheat oven to 350 degrees.

In a medium size bowl combine 1 1/4 cups light brown sugar, 3/4 cup flour, 1/2 cup butter pieces and cinnamon. Mix with a fork or pastry blender,  until topping is crumbly and butter is blended in, add chopped pecans, if desired. Set aside.

In the bowl of an electric mixer, cream the 3/4 cup butter and sugar until light and fluffy. Beat in the eggs, one at a time. Beat in vanilla extract and sour cream, and then, baking powder and baking soda.

Place half of the batter into the bottom of the prepared  and smooth with a spatula to level it out.

Sprinkle with 1/4 cup of the streusel mixture and the apples, then 1/2 cup of the streusel mixture.

Spoon remaining batter over streusel apple layer. Top with remaining streusel. Press the streusel down into the batter lightly with your hand.

Bake cake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

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