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This past weekend was cold and drippy. Freezing rain and 4 inches of snow blanketed our ground and did not seem to be going anywhere anytime soon. I comforted myself with a cup of coffee and a wedge of this delicious cake.

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Apple Nut Coffee Cake (From Bunny’s Warm Oven)

Topping:

  • 1 cup walnuts or pecans, coarsely chopped
  • 1/3 cup firmly packed light brown sugar
  • 1 tsp ground cinnamon

Filling:

  • 1/3 cup all-purpose flour
  • ¼ cup unsalted  butter, chilled
  • 2 apples, peeled, cored, and coarsely chopped
  • 2 tsp freshly squeezed lemon juice
  • Zest of 1/2 a lemon

Batter:

  • 1¾ cups all-purpose flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream

Preheat oven to 350 degrees. Grease a 9 inch round springform pan.

In a small bowl, combine the nuts, brown sugar, and cinnamon. Stir well and set aside. Toss chopped pears in lemon juice and zest; set aside.

In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk together to mix well. Set aside.

In a small bowl, cut the cold butter into the flour with a fork until it makes a crumbly texture.

In the bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add the eggs, one at a time until well incorporated. Add the vanilla and mix again. Scrape the sides with a spatula as needed. With the mixer running slowly, add 1/2 of the flour. When it is just mixed in, add the sour cream. When the sour cream is incorporated, add the rest of the flour and mix until just blended. Spread 2/3 of the batter into the pan. Sprinkle the batter with the flour/butter filling. Add the apple mixture. Top with remaining cake batter and spread it over the apples. Sprinkle the topping mixture evenly over it all.

Bake for 60 minutes or until a toothpick comes out of the cake clean. Cool for 20 minutes then run a knife around the edge of the cake to loosen it from the pan. Remove the ring from the cake and allow to cool completely. You can serve it warm, though it will be more crumbly if you do. Serves 8.

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