This rich, moist coffee cake is quick to make and also works well peaches, apricots, and even frozen blueberries.
What you'll need
Ingredients
Streusel Topping
½ cup flour
½ cup brown sugar
2 tablespoons sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt
4 tablespoons unsalted butter, at room temperature
¼ cup chopped nuts (optional)
Coffee Cake
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
8 tablespoons unsalted butter, at room temperature
2 eggs
¾ cup sour cream
1 teaspoon vanilla
1-2 medium sized apples, peeled, cored and diced
The method
Directions
01
Mix flour, sugars, spices and salt in the bowl of food processor or Cuisinart Mini-prep and pulse to combine. Add butter and pulse just to combine. Add nuts and pulse 3-4 times; set mixture aside.
02
Preheat oven to 350 degrees F and adjust oven rack to center position. Grease and flour and 9” square pan, or springform pan.
03
Combine flour, baking powder, baking soda and salt in a medium bowl; set aside.
04
Beat the butter for 1 minute in the bowl of an electric mixer on medium speed. Gradually add the 1 cup sugar and beat on medium high speed for 3 minutes. Add eggs, one at a time, and beat for about 20 seconds eggs. Add vanilla and beat for 10 seconds.
05
Remove bowl from mixer stand and add 1/3 of the flour mixture and 1/3 of the sour cream and stir with a rubber spatula until combined. Repeat twice, being careful not to overbeat mixture.
06
Spread batter into prepared pan. Scatted diced apples over top over batter. Sprinkle streusel topping over apples, pinching pieces together to form small clumps.
07
Bake for 35-45 minutes, until firm to the touch and a cake tester inserted in the center comes out clean.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
This charming six-inch carrot cake is ideal for small celebrations or intimate gatherings. Moist and full of classic carrot cake flavor, it's perfectly balanced by a rich, not-too-sweet cream cheese frosting. Whether you're serving two with leftovers, slici…
This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Sour Cream Apple Crumble Coffee Cake
Prep
Cook
Yield
This rich, moist coffee cake is quick to make and also works well peaches, apricots, and even frozen blueberries.
Ingredients
Streusel Topping
½ cup flour
½ cup brown sugar
2 tablespoons sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt
4 tablespoons unsalted butter, at room temperature
¼ cup chopped nuts (optional)
Coffee Cake
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
8 tablespoons unsalted butter, at room temperature
2 eggs
¾ cup sour cream
1 teaspoon vanilla
1-2 medium sized apples, peeled, cored and diced
Cook Like James · The method
Directions
1
Mix flour, sugars, spices and salt in the bowl of food processor or Cuisinart Mini-prep and pulse to combine. Add butter and pulse just to combine. Add nuts and pulse 3-4 times; set mixture aside.
2
Preheat oven to 350 degrees F and adjust oven rack to center position. Grease and flour and 9” square pan, or springform pan.
3
Combine flour, baking powder, baking soda and salt in a medium bowl; set aside.
4
Beat the butter for 1 minute in the bowl of an electric mixer on medium speed. Gradually add the 1 cup sugar and beat on medium high speed for 3 minutes. Add eggs, one at a time, and beat for about 20 seconds eggs. Add vanilla and beat for 10 seconds.
5
Remove bowl from mixer stand and add 1/3 of the flour mixture and 1/3 of the sour cream and stir with a rubber spatula until combined. Repeat twice, being careful not to overbeat mixture.
6
Spread batter into prepared pan. Scatted diced apples over top over batter. Sprinkle streusel topping over apples, pinching pieces together to form small clumps.
7
Bake for 35-45 minutes, until firm to the touch and a cake tester inserted in the center comes out clean.
Cook Like James
Sour Cream Apple Crumble Coffee Cake
Prep
Cook
Yield
This rich, moist coffee cake is quick to make and also works well peaches, apricots, and even frozen blueberries.
Ingredients
Streusel Topping
½ cup flour
½ cup brown sugar
2 tablespoons sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt
4 tablespoons unsalted butter, at room temperature
¼ cup chopped nuts (optional)
Coffee Cake
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
8 tablespoons unsalted butter, at room temperature
2 eggs
¾ cup sour cream
1 teaspoon vanilla
1-2 medium sized apples, peeled, cored and diced
Directions
1
Mix flour, sugars, spices and salt in the bowl of food processor or Cuisinart Mini-prep and pulse to combine. Add butter and pulse just to combine. Add nuts and pulse 3-4 times; set mixture aside.
2
Preheat oven to 350 degrees F and adjust oven rack to center position. Grease and flour and 9” square pan, or springform pan.
3
Combine flour, baking powder, baking soda and salt in a medium bowl; set aside.
4
Beat the butter for 1 minute in the bowl of an electric mixer on medium speed. Gradually add the 1 cup sugar and beat on medium high speed for 3 minutes. Add eggs, one at a time, and beat for about 20 seconds eggs. Add vanilla and beat for 10 seconds.
5
Remove bowl from mixer stand and add 1/3 of the flour mixture and 1/3 of the sour cream and stir with a rubber spatula until combined. Repeat twice, being careful not to overbeat mixture.
6
Spread batter into prepared pan. Scatted diced apples over top over batter. Sprinkle streusel topping over apples, pinching pieces together to form small clumps.
7
Bake for 35-45 minutes, until firm to the touch and a cake tester inserted in the center comes out clean.
