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 salted butter, melted
• 2 cups apples, [peeled and] 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.