Apple Cream Coffee Cake
Total TimePrep: 20 min. Bake: 40 min. + cooling
This is one of those recipes that unless you know what you're doing in a kitchen this cake will be unsatisfactory. . It was obvious to me it needed more flavor, I added an extra egg, 1/3 cup more sour cream, cardamom, fresh nutmeg. The apple filling I tweaked as well. finely diced apple, walnuts coarsely chopped, cinnamoN chips (homemade), 3 TBLS flour, 1/4 cup melted butter, mix all together, add in as recipe calls for. I then was very satisfied. Just a note to bakers, When using King Arthur Flour (because of the high protein content, its always good to use about 1/4 cup extra liquid to your recipe. Liquid could be extra of what ever is being used in the recipe. In this case it was the sour cream that's where I added more liquid. I generally add more liquid whether I am using King Arthur Flour or not. I also weigh ALL my ingredients. Measuring cups are rarely correct. This will cause many a good recipes to be inaccurate. Get yourself a good scale (not a large expense) and weigh your ingredients out in grams. You will be happier.
I made this cake this weekend and while It was very tasty it came out dry. It was not as moist as it should be. I followed directions exactly and don't understand why? Any comments?
It was delicious. I baked at 325 for 45 minutes, but the cake was raw. So I baked at 350 more 30 minutes.
It was delicious. I baked at 325 for 45 minutes, but the cake was eaw. So I baked at 350 more 30 minutes.
I would give this more stars if I could! A few of my modifications: I substituted 1/2 of the butter with applesauce, and half of the batter sugar with Splenda. I baked in a 13 x 9 pan, baking at 350 for 35 min. You really have to spread it out, then add the apples/sugar mix, and finally spoon the remaining batter (about 1 cup) over the top. I then spread & pushed that around as well, pushing the apples down into the batter. The cake came out very moist, but not "wet" and the apples were delicious. I agree with another poster that if you bake this in a bundt type pan, you might want to increase the batter by half.
Wonderful and very moist!
I used applepie filling, lemon filling, blueberry filling, and all came out very good. :) Stays moist for days.
This cake is good.. the sour cream keeps it moist and light. I baked mine in a bundt pan.. sprinkle the nut mixture at the bottom and then layered as per the recipe. I used 1.5 apples instead of 1. Next time, I'll probably use 1.5 time the batter to fill my bundat pan. This recipe is a keeper.
This is wonderful! Made it for friends who invited us to dinner. Everyone wanted more! It would also make a good breakfast/brunch coffee cake. The only change I made was to increase the walnuts to 3/4 cup, the sugar to mix with them to 3/4 cup and the cinnamon to 2 1/2 tsp. And I completely covered the bottom layer with the apple. So moist! Will make this a lot.
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