Sour Cream Apple Coffee Cake

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Sour Cream Apple Coffee Cake

This coffee cake has a lovely middle layer of baked apple and streusel, so each bite has sweet-crunchy texture and extra flavor along with classic coffee cake goodness.

Ingredients

For the cake

  • 5 egg yolks
  • ⅔ cup sour cream, divided
  • 1 ½ teaspoons vanilla
  • 2 cups flour
  • 1 cup sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup butter, at room temperature
  • 1 apple, peeled, cored, thinly sliced 

For the streusel

  • ⅓ cup brown sugar
  • 2 Tablespoons sugar
  • 1 cup pecans
  • 1 ½ teaspoons cinnamon
  • ½ cup flour, sifted
  • 4 Tablespoons unsalted butter
  •  ½ teaspoon vanilla

Instructions

In a food processor, pulse the sugars, nuts, and cinnamon, until the nuts are coarsely chopped. Set aside ¾ cup (to use as filling). To the remainder, add the flour, butter, and vanilla, and pulse briefly to form a coarse, crumbly mixture for the topping.

Preheat oven to 350°. Grease a 9-inch springform pan and line it with parchment paper. In a small bowl, combine the egg yolks, 2 ½ Tablespoons sour cream, and vanilla. Set aside. In a mixing bowl, combine the dry ingredients, and mix on low for 30 seconds to blend. Add the butter and remaining sour cream and mix on low until the dry ingredients are moistened. Increase the mixer to medium and beat for 1 ½ minutes, scraping the bowl sides. Add ⅓ of the egg mixture to the batter, mix until combined, and then repeat two more times until the batter is well mixed.

Reserve ⅓ of the batter. Pour the remaining ⅔ of the batter into the springform pan and smooth the top. Sprinkle it with half of the streusel filling and apple slices (or diced apple). Drop blobs of the remaining batter over the fruit and spread evenly, then sprinkle evenly with the remaining streusel topping. Bake for 55 to 65 minutes until an inserted toothpick comes out clean. Cool for 10 minutes in the pan, then remove the sides.