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Apple Cream Coffee Cake

 Apple Cream Coffee Cake
This tried-and-true recipe is from my grandmother's collection, and it remains my favorite today. This cake tastes wonderful—the apple filling keeps it moist, and the crispy crunch of its nut mixture makes it seem forever fresh. Apple Cream Coffee Cake is always on my menu for brunch, and good for snacking at any time of day!
12-16 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1/2 cup chopped walnuts
  • 2 teaspoons ground cinnamon
  • 1 medium apple, peeled and thinly sliced

Directions

  • In a large bowl, cream butter and 1 cup sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition. Blend in
  • vanilla. Combine the flour, baking powder, baking soda and salt; add
  • to creamed mixture alternately with sour cream, beating well after
  • each addition. In a small bowl, combine the nuts, cinnamon and
  • remaining sugar.
  • Spread half of the batter in a well-greased 10-in. tube pan with a
  • removable bottom. Top with apple slices; sprinkle with half of the
  • nut mixture. Top with remaining batter, then with remaining nut
  • mixture.
  • Bake at 375° for 40-45 minutes or until a toothpick inserted near

2 of 2

Apple Cream Coffee Cake (continued)

Directions (continued)

  • the center comes out clean. Cool in pan for 30 minutes. Carefully
  • run a knife around edge of pan to loosen. Lift cake with removable
  • bottom from pan. Cool completely. Before serving, carefully lift
  • cake from pan bottom. Yield: 12-16 servings.
Nutritional Facts: 1 serving (1 slice) equals 248 calories, 11 g fat (6 g saturated fat), 52 mg cholesterol, 212 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.