Grandma's Apple Sour Cream Coffee Cake

This recipe is so special because I actually just discovered it in my grandmas old recipe book from the 1970s. It was one I had never tasted before but it sounded so perfect for the Fall season. I love to use sour cream in my baking, so I guess I inherited that from Grandma Rosemarie. For those of you who may be new here, my Grandma Rosemarie taught me how to bake from the time I was able to sit up on the counter beside her, and those moments were so pivotal that I made baking my lifelong career. Grandma Rose passed from Alzheimers, but I now live in her house, the very house I learned how to bake in, and I find myself discovering new family recipes all the time making me feel even closer to her.  This cake is everything and more. Its moist with a delicious crunchy sugary top, its rustic and homey, and it’s perfect for the Fall season! it even stays fresh for days making it enjoyable for breakfast or dessert all week long. I really hope you guys make this one, because it has become one of my all time favorites. 

Ingredients-

Topping-

3/4 cup chopped walnuts

1/4 cup white granulated sugar

1/4 cup light brown sugar 

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg 

Pinch of fine table salt 

Cake-

1/2 cup (1 stick) unsalted butter, room temperature

1 cup plus 2 tablespoons white granulated sugar 

2 teaspoons pure vanilla extract

2 large eggs, room temperature (XL eggs work here too)

2 cups of All purpose flour

1 teaspoon baking soda

1 teaspoon baking powder 

1/2 teaspoon fine table salt 

1 cup sour cream 

1 medium Apple (ideally Honey Crisp or Fuji), peeled and sliced thin

Garnish-A dusting of powdered sugar (optional)

Steps-

1. Preheat your oven to 350F (convection) or 375F (regular bake setting). Generously butter the sides and bottom of a 9 inch spring form pan and set aside.

2. Prepare the topping by mixing all the topping ingredients together in a bowl, set aside. 

Make the cake batter--

1. Using a stand mixer fitted with a paddle attachment or with an electric hand beater, beat the butter, 1 cup plus 2 tablespoons white sugar and vanilla until light and fluffy, about 3 minutes. 

2. Add the eggs one at a time until incorporated. 

3. In a separate bowl whisk together the flour, baking soda, baking powder and salt, set aside.

4. Add in the sour cream alternating with the dry ingredients in two installments. Mix just until combined, don’t over mix. 

5. Spread half the batter into the prepared springform pan. Top the batter with apple slices and make sure you put the apples touch each other so you cover the entire thing. Sprinkle half of the sugar/walnut topping on top of the apples. 

6. Top the apples and topping with the remaining batter and carefully spread it out evenly. 

Top the batter with the remaining nut topping and use your hands to gently press the topping into the batter to help it adhere. Place the cake in the oven on the middle rack to bake for 40-45 minutes or until a toothpick just comes out clean when stuck in the center. 

7. Allow the cake to cool for 5 minutes then remove the sides of the springform pan. Dust lightly with powdered sugar if you prefer and then enjoy! Great warm or room temperature! Keeps well in a sealed cake container at room temperature for 5 days.