Sour Apple Cinnamon Coffee Cake
Perfect for entertaining or when you want to treat yourself, this coffee cake is great any time.
Ingredients
- 1/2 cup Shamrock Farms Sour Cream
- 3 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 3 large eggs
- 3 cups of apples* – number of apples may vary depending on size of apples (approximately 4-5 apples).
- FOR STREUSEL TOPPING
- 4 ounces (about 1/4 cup) brown sugar
- 1 cup of all-purpose flour
- 10 ounces butter
Directions
* The type of apple you choose to use in this recipe will determine the flavor of the finished cake. Tart apples, such as McIntosh or Granny Smith, are fine choices, while Northern Spy or Cortlands will result in a more mellow taste.
Preheat oven to 325 degrees F. Grease and lightly flour a 9-inch square baking dish. Sift together 3 cups flour, cinnamon, baking powder, baking soda and salt. Set aside.
Finely chop half the apples; set aside the other half.
For streusel topping, combine brown sugar and 1 cup flour. Cut in 10 oz. cold butter until mix is crumbly. Refrigerate for later use.
Cream the 3/4 cup butter and sugar until very light and fluffy, 3 to 5 minutes.
Add the eggs one at a time, beating well after each addition. Scrape the sides and bottom of the bowl to combine the ingredients thoroughly.
Add the chopped apples and sour cream, and stir until combined.
Stir in the sifted dry ingredients.
Add the sliced apples and fold them into the batter gently, just until they are coated with the batter; take care not to break the slices.
Pour the batter into the prepared pan and smooth the top. Top cake with chilled streusel topping.
Bake for 45 minutes to 1 hour in the preheated oven, until cake tester comes out clean and the edges shrink from the sides of the pan.
