Apple coffee cake made with streusel and sour cream and cinnamon in a Bundt pan is a guaranteed crowd pleaser. Provided, natch, that you’re willing to share.
This apple coffee cake is swirled with a ribbon of crumbly streusel goodness and dotted with tender apples. The tender-crumbed cake is elegant enough for company, simple enough for every day, and versatile enough for breakfast and midnight snack and pretty much every moment in between. [Editor’s Note: Bonus! The coffee cake tastes even better the next day, though good luck having enough left to realize this firsthand.]–Olwen Woodier
- Quick Glance
- 30 M
- 2 H
- Serves 12 to 16
- For the apple coffee cake
- 3 medium apples (Golden Delicious, Gala, Braeburn, Empire, or a mix), peeled, cored, and finely chopped (3 to 4 cups or anywhere from 350 to 500 grams)
- Juice of 1/2 lemon (1 to 2 tablespoons or 15 ml)
- 1 teaspoon (3 grams) plus 1 tablespoon (8 grams) ground cinnamon
- 2 cups (396 grams) granulated sugar
- 1 cup (8 ounces or 227 grams) unsalted butter, softened, plus more for the pan
- 4 large eggs
- 1 cup (225 ml) sour cream
- 1 tablespoon (12 ml) vanilla extract
- 2 1/2 cups (300 grams) all purpose flour, plus more for the pan
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (6 grams) baking soda
- 1/2 cup (107 grams) firmly packed brown sugar
- 1 cup (113 grams) chopped pecans
- For the apple glaze (optional)
- 2 teaspoons (5 grams) cornstarch
- 1/2 cup (118 ml) apple juice or cider
- 1/2 cup (118 ml) frozen apple juice concentrate, thawed
- 1/2 teaspoon (1.5 grams) ground cinnamon
- 1/4 cup (28 grams) confectioners’ sugar (optional)
- Make the apple coffee cake
- 1. Preheat the oven to 350oF (177oC).
- 2. Generously butter and flour a 10-inch (25-cm) Bundt pan.
- 3. Place the apples in a large bowl and toss with the lemon juice and the 1 teaspoon (3 grams) cinnamon.
- 4. In a large bowl, beat the granulated sugar and butter until light and fluffy, 3 to 5 minutes. Beat in the eggs, sour cream, and vanilla.
- 5. In a medium bowl, sift together the flour, baking powder, and baking soda. Fold into the sour cream mixture. Stir in the apples. Pour half the batter into the prepared pan
- 6. In a small bowl, mix the 1 tablespoon cinnamon with the brown sugar and pecans. Sprinkle over the batter in the pan. (It may seem like a lot but go ahead and use it all. Trust us. You’ll be glad you did.) Cover with the rest of the batter and smooth the top.
- 7. Bake for 65 to 80 minutes, or until a skewer inserted into the cake comes out clean. Keep an eye on the cake and if it begins to brown too much, cover the pan loosely with aluminum foil. Cool in the pan for 10 minutes, then place a wire rack on top of the Bundt pan and carefully invert everything. Gently remove the pan from the cake and let the cake finish cooling on a wire rack.
- Make the apple glaze (optional)
- 8. In a small bowl, mix the cornstarch with a little of the apple juice to make a smooth paste.
- 9. Pour the remaining apple juice in a small saucepan over low heat. Gradually add the cornstarch paste and cook, stirring constantly, until thick and smooth. Stir in the apple juice concentrate and cinnamon. Remove from the heat. Let it cool slightly.
- 10. Take a taste. If a sweeter glaze is desired, beat in the confectioners’ sugar.
- Serve the apple coffee cake
- 11. Carefully transfer the cake to a cake stand or serving plate. If desired, spoon the warm apple glaze over the cooled apple coffee cake or sprinkle with confectioners sugar. Slice and serve while still warm or, if you can wait, let it cool, cover, and keep it overnight for an even more marvelous flavor.
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Recipe © 2015 Olwen Woodier. Photo © 2015 Leigh Beisch. All rights reserved.
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