This month’s Food Network Canada Cooking Club Challenge was Anna Olson’s Sour Cream Apple “coffee” Cake (named because it’s a cake you might serve with coffee, not because it has coffee as an ingredient). I was excited to try this as I really love cakes made with either yoghurt or sour cream – helps them to stay moist without a ton of oil or butter – but I couldn’t face the thought of making a whole cake.
Since I owe my colleagues big time for being wonderfully supportive over the last month (yearbook deadlines, grad school paper amongst the things that made the last little while very stressful), I figured what better way than to make them a sweet treat and bring it in on a Monday morning. I turned this into cupcakes – it made 12 rather large ones – and they were gone by morning recess (9.25!). Neil and I tested one as a dessert one night and then he ate one for breakfast later in the week (that was also gone before I had finished making my coffee!). I think you could safely say they were a hit.
They’re not the prettiest – all the apple slices kinda slid off because I probably filled them too full in the paper cups but if I had used slightly less batter, the apples would have stayed put – but amazingly moist and tasty without being overly sweet. I loved the little surprise of the streusely crumbly walnuts in the middle of the cake. They were excellent heated up in the microwave for about 30 seconds!
Anna Olson’s Sour Cream Apple “coffee” Cake
Light or low-fat sour cream, while ideal for topping things, is not ideal in baking recipes. Use regular sour cream in all your baked goods.
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup sour cream
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
Apples & Topping
• 1/4 cup brown sugar
• 1 tablespoon all purpose flour
• 1 teaspoon cinnamon
• 1/2 cup walnut pieces
• 1 tablespoon unsatled butter, melted
• 2 cups apples, sliced, such as Mutsu or Granny Smith
To Assemble (One 8-inch round cake pan **** I used muffin tins and it made 12 large sized ones. It seems an 8″ cake tin is too small for this amount of batter so perhaps use a 9″ springform pan with a baking sheet underneath to be sure)
1. Preheat oven to 350° F. Cream butter and sugar until smooth. Add eggs one at a time, stirring well after each addition. Add vanilla and stir in sour cream. In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated.
2. In another bowl, combine all ingredients for topping. Toss half of the topping with the sliced apples.
3. Scrape half of the coffee cake batter into a greased 8-inch round cake pan and level. Sprinkle batter with half of the toppings then proceed to cover the cake with the remaining batter. Once finished, cover the cake with the apple topping mixture. Bake for 55 to 60 minutes, until a tester inserted in the center of the cake comes out clean.
4. Serve warm or at room temperature.
I would definitely make these again and it has inspired me to check out some more sour cream/ yoghurt cakes, like this one over at Gourmeted!