Caramel Apple Sour Cream Coffee Cake
Indulge in a delicious twist on a classic favorite with this Caramel Apple Sour Cream Coffee Cake. This moist and flavorful cake features layers of tender sponge cake, cinnamon-infused apples, and a crunchy walnut topping, all enhanced with a rich sour cream and buttermilk batter. Perfect for a cozy brunch or as a sweet afternoon treat, this cake is sure to become a staple in your recipe collection. Share it with friends and family for a delightful experience that pairs perfectly with a warm cup of coffee or tea.
N/A
Servings
200
Calories
21
Ingredients
Ingredients
walnuts
1 cup (toasted)
brown sugar
1/2 cup (packed)
all-purpose flour
2 tablespoons
cinnamon
1 teaspoon
unsalted butter
2 tablespoons (cut into bits)
granny smith apples
3 cups (peeled and chopped into 1x1 inch pieces (approx))
sugar
1 tablespoon
cinnamon
1 teaspoon
lemon juice
1 teaspoon
sour cream
3/4 cup
buttermilk or milk
1/4 cup
all-purpose flour
2 3/4 cups
baking powder
1 teaspoon
baking soda
1 teaspoon
salt
3/4 teaspoon
butter
1 cup (room temperature)
sugar
1 cup
brown sugar
3/4 cup (packed)
large eggs
3
lemon juice
1 teaspoon
vanilla extract
2 teaspoons
Instructions
1
For the Topping: In a food processor, combine toasted walnuts, packed brown sugar, all-purpose flour, and cinnamon. Pulse until the nuts are finely chopped.
2
Add the unsalted butter and use on/off turns to cut it in until the mixture begins to form clumps. You can prepare this topping one day in advance; just cover and chill in the refrigerator.
3
For the Apple Filling: In a bowl, mix the chopped Granny Smith apples with sugar, cinnamon, and lemon juice. Set aside to allow the flavors to meld.
4
For the Cake: Preheat your oven to 350°F (175°C). Butter a 13x9x2-inch glass baking dish generously.
5
In a small mixing bowl, whisk together the sour cream and buttermilk until well-blended.
6
In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
7
In a large mixing bowl, cream together the room-temperature butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy.
8
Add eggs one at a time, mixing well after each addition. Then, stir in the lemon juice and vanilla extract.
9
Gradually incorporate the dry ingredients into the wet mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients. Mix just until smooth.
10
Spread half of the batter evenly in the prepared baking dish.
11
Carefully spoon the apple filling over the batter, spreading it out evenly.
12
Dollop the remaining batter over the apple filling and gently spread it out with a spatula.
13
Sprinkle the walnut topping evenly over the cake.
14
Bake in the preheated oven for approximately 45 minutes, or until a tester inserted into the center comes out clean. If the top browns too quickly, cover it loosely with aluminum foil.
15
Once done, let the cake cool in the pan for at least 15 minutes before serving. Enjoy this delightful treat with friends and family!
Nutrition Information
12g
Fat
26g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Caramel Apple Sour Cream Coffee Cake?
It is a moist, flavorful cake featuring layers of tender sponge, cinnamon-infused apples, and a crunchy walnut topping, enhanced by a sour cream and buttermilk batter.
What type of apples are recommended for this recipe?
Granny Smith apples are recommended because they are tart and hold their shape well during baking.
Can I substitute buttermilk if I don't have any?
Yes, the recipe allows for the use of regular milk as a substitute for buttermilk.
How should the walnuts be prepared for the topping?
The walnuts should be toasted and then pulsed in a food processor until finely chopped.
Can the walnut topping be made ahead of time?
Yes, you can prepare the topping one day in advance; simply cover it and store it in the refrigerator.
What size baking dish is required?
A 13x9x2-inch glass baking dish is recommended for this recipe.
What is the correct oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How do I know when the cake is done?
The cake is finished when a tester inserted into the center comes out clean, typically after about 45 minutes.
What should I do if the top of the cake browns too quickly?
If the cake is browning too fast, cover it loosely with aluminum foil for the remainder of the baking time.
How long should the cake cool before serving?
It is best to let the cake cool in the pan for at least 15 minutes before serving.
What ingredients are in the apple filling?
The filling consists of chopped Granny Smith apples, sugar, cinnamon, and lemon juice.
How many calories are in a serving of this coffee cake?
There are approximately 200 calories per serving.
What is the fat content per serving?
The cake contains 12g of fat per serving.
How much protein does this cake provide?
Each serving contains 3g of protein.
What are the carbohydrate counts?
There are 26g of carbohydrates per serving.
What is the role of sour cream in this recipe?
Sour cream helps create a moist and tender crumb in the sponge cake.
How should the butter for the cake batter be prepared?
The butter should be at room temperature to ensure it creams properly with the sugars.
What is the layering process for this cake?
Spread half the batter, then the apple filling, dollop the remaining batter on top, and finish with the walnut topping.
Does this recipe use brown sugar?
Yes, packed brown sugar is used in both the walnut topping and the cake batter.
How do I incorporate the dry ingredients?
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream mixture, beginning and ending with the dry ingredients.
Is lemon juice used in the batter?
Yes, one teaspoon of lemon juice is stirred into the wet ingredients along with the vanilla.
What kind of flour is used?
The recipe calls for all-purpose flour in the topping and the cake batter.
Can I use a food processor for the butter in the topping?
Yes, use on/off turns in the food processor to cut the unsalted butter into the nut mixture.
Is vanilla extract included in the recipe?
Yes, 2 teaspoons of vanilla extract are used to flavor the cake.
How many eggs are required?
The recipe requires 3 large eggs, added one at a time.
What leavening agents are used?
This cake uses both baking powder and baking soda.
Is this recipe suitable for fall?
Yes, with its apple and cinnamon flavors, it is highly recommended for fall baking.
What tools are needed for the apple filling?
A knife for chopping the apples and a mixing bowl to combine them with the spices.
Can I serve this for brunch?
Yes, it is described as perfect for a cozy brunch or a sweet afternoon treat.
Is salt required in the batter?
Yes, 3/4 teaspoon of salt is sifted in with the other dry ingredients.