Old Fashioned Sour Cream Coffee Cake With Apple-Nut Filling
photo by woodland hues
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
16
ingredients
-
Apple-Nut Filling
- 1 1⁄2 cups chopped apples
- 1⁄3 cup packed brown sugar
- 1 tablespoon flour
- 2 tablespoons butter
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon salt
- 1⁄2 cup finely chopped nuts (I use walnuts)
-
Coffee Cake
- 1 1⁄2 cups sugar
- 3⁄4 cup butter, softened
- 1 1⁄2 teaspoons vanilla
- 3 eggs
- 3 cups flour (all purpose or whole wheat)
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 3⁄4 teaspoon salt
- 1 1⁄2 cups sour cream
-
Glaze
- 1⁄2 cup powdered sugar
- 1⁄4 teaspoon vanilla
- 1 -2 teaspoon milk
directions
- Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
- Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
- Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
- Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
- Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
- Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
- To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.
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Reviews
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Wow, pretty fantastic, elegant too. I'd make a larger quantity of filling as well, which would distribute it more evenly and thickly in the batter. I made my filling the day before and refrigerated till use, just to save time on the day of company. Used pecans which were fine. I'm going to try this with a lighter flour next, as I was blending whole wheat, spelt, and rice flours, and although it turned out really well, it wasn't sumptuous, but 'healthy'...this cake wants and deserves to be decadent.
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Delicious! Made this for christmas dinner this year and it was a hit! The cake comes out dense and moist and beautiful. I increased the apples to two cups and used pecans, which I think went very well together. The glaze was also very good but I did have to double it since I made the first batch a bit too runny. Thanks for a great recipe! I will definitely make this again, but one word of warning: if you're using a handmixer BEWARE! This is a ALOT of dough and very difficult to beat with a hand mixer, at a certain point I had to start stirring by hand because my mixer just couldn't take it any more and the dough was EVERYWHERE! But, hey! All part of the fun!
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I gave this 4 stars. My 4 yrs newphew and I really liked this recipe. I had some sour cream to up and came across this recipe by accident. I had to cut the recipe in half as I had only enough flour for the recipe and I even made a booboo. I added 3 eggs instead of 1 and this still turned out great! So light and fluffy like a cake mix not at all heavy like some homemade cake. As I was making this it smelled just like a box cake me which I love the smell of. Next time I make this I will add more of the apple filling as I thought that was the best part. Overall this was very yummy and I will have it again. Thanks for posting a great recipe christine (internetnut)
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.