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LOCATION: Recipes >> Cake Recipes >> Apple Coffee 04

Print this Recipe    Apple Coffee 04

Apple Coffee Cake

1 cup walnuts
1/2 cup brown sugar, packed
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 tablespoons unsalted butter, cut in tiny pieces

3 cups Granny Smith apple, peeled and chopped
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon lemon juice

3/4 cup sour cream
1/4 cup milk
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter at room temperature
1 cup sugar
3/4 cup brown sugar, packed
3 large eggs
1 teaspoon lemon juice
1 teaspoon vanilla extract

Blend walnuts, brown sugar, flour, cinnamon in processor until nuts
are finely chopped. Add butter and cut in using on/off turns until
clumps begin to form. (Can be made 1 day ahead) Cover and chill.

Mix apples, sugar, cinnamon, and lemon juice in a bowl.

Preheat oven to 350 degrees F. Butter 12 x 9 x 2 inch glass baking
dish. In a small bowl, whisk sour cream and milk to blend. In a
medium bowl, sift flour, baking powder, baking soda, and salt. In
a large bowl, beat butter and both sugars until creamy. Add eggs,
one at a time, beating after each addition. Mix in lemon juice and
vanilla extract. Beat in dry ingredients alternately with sour
cream mixture in 3 additions each, mixing jut until smooth.

Spread half of batter in prepared pan. Spoon apple filling on top
of batter. Spread remaining batter over filling. Sprinkle with
topping.

Bake cake until tester inserted into center comes out clean (45
minutes). If the top starts browning too quickly, cover with foil.
Cool pan on rack at least 2 hours.

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