Thursday, November 30, 2006

Apple Cinnamon Streusel Sour Cream Coffee Cake

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2 tablespoons butter for greasing the cake pan

Streusel Topping

1/4 cup light brown sugar
1/4 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup cold unsalted butter, cut into tablespoon-sized pieces

Cake Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 cup sour cream or whole milk yogurt
1 1/2 teaspoons vanilla extract
1/2 cup milk

1 1/2 cup peeled,cored and sliced apples

Preheat oven to 350 degrees Farenheit. Butter a 9-inch bundt, tube or springform pan.

For the streusel topping, mix together the brown and white sugars, flour and cinnamon. Cut in the butter with a pastry blender or a knife and fork until the mixture resembles coarse crumbs. Set aside.

Sift or mix together the flour, baking powder, baking soda and salt. With a mixer, beat the 1/2 cut butter and sugar in another bowl until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Add the sour cream, vanilla extract and milk and beat until smooth. Stir in the flour mixture and beat evenly.

Pour about half of the batter into the greased pan, smooth the top and sprinkle in half of the streusel. Top with the sliced apples. Add remaining batter, smoothing over the streusel and top with the remaining streusel.

Bake cake on the middle shelf of the oven for about 45-50 minutes or until a knife comes out clean. Cool on rack for about 10 minutes.

From Spices of Life-Simple and Delicious Recipes For Great Health by Nina Simonds

I topped the apple cake with candied apples made by sauteing apples and brown sugar together for about 10 minutes and purchased apple butter. A dollop of creme fraiche to finish.

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