recipes:breakfast_items:sour-cream_apple_coffee_cake
Table of Contents
Ingredients
For the topping:
- 1/3 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup chopped walnuts
- 1 tsp ground cinnamon
In a bowl, combine the light brown sugar and granulated sugar. Stir in the walnuts and mix well. Set aside.
For the cake:
- extra butter (for the pan)
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 cup (2 sticks) of unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 large baking apples, peeled and sliced
Technique
- Set the oven to 350. Generously butter a 13-by-9 inch paking dish.
- In a bowl, stir together the flour, baking powder, baking soda, and salt.
- With an electric mixer, cream the butter and sugar until fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time. followed by the vanilla.
- With the mixer set on its lowest speed, beat the flour mixture into the batter alternately with the sour cream, beginning and ending with the flour.
- Spread half the batter in the baking dish. Sprinkle with about 1 tablespoon of topping. Cover with apples and another tablespoon of topping. Spread the remaining better on top. Sprinkle with the remaining topping.
- Bake the cake for 40 minutes, until a toothpick inserted into the middle comes out clean.
- Let the cake cool on a rack for 30 minutes. Cut into large squares and serve warm.
Source: Boston Globe, Sarah Hearn tags: vegetarian
recipes/breakfast_items/sour-cream_apple_coffee_cake.txt · Last modified: 2017/12/19 19:42 by admin