Apple Coffee Cake


The apples and sour cream in this coffeecake make it an exceptionally moist and delicious cake. Perfect with that cup of coffee in the morning!


Crumble Topping

½ cup walnuts

¼ cup dark brown sugar

2 tablespoons unsalted butter

1 teaspoon cinnamon

Coffee Cake Batter

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

1 cup granulated sugar

2 eggs

1 teaspoon pure vanilla extract

½ cup unsalted butter

1 cup sour cream

1 ¼ cup diced apples


Preheat oven to 350 degree F

In a food processor bowl, using a steel blade, add the walnuts, dark brown sugar, unsalted butter and cinnamon. Process, using the pulse setting, until the walnuts are finely chopped and the crumble is the consistency of cornmeal. Set aside.

Using an electric mixer, cream the butter and sugar together until it is light and fluffy. Add the vanilla extract and then add in the eggs one at a time, mixing well in between. Into the coffeecake batter, alternate adding the dry ingredients with one cup of sour cream, mixing thoroughly. Finally, gently fold in the diced apples into the batter.

Pour the coffeecake batter into a greased 9x2x13 baking pan. Sprinkle top of coffeecake with the crumble topping and bake for approximately 40 minutes or until a toothpick inserted in the center of the coffeecake comes out clean.