A childhood favorite. This recipes was given to my Dad in the 1970’s by Ardath Peterson. They were colleagues at Morgan High School. She taught Home Economicsandmy Dad taught Art & Spanish.As the coffee cake bakes, the topping settles into the cake creating tunnels of buttery cinnamon sweetness.
QUICK LOOK
Prep: 30 minutes
Bake: 30 minutes
Cool: 30 minutes
TOTAL TIME : 1-1/2 hours
SERVINGS: about 15
Cake
3 cups apples, unpeeled finely chopped or shredded (3 medium-size)
1 cup sour cream
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Topping
2 Tablespoons butter, melted
1/2 cup brown sugar, light or dark
1 teaspoon cinnamon
1/2 cup nuts (optional)
ADJUST oven rack to the middle position and heat the oven to 350°
COAT a glass or metal 9″X13″ pan with cooking spray.
PREPARE the apples by making straight cuts very close to the core of the apple then use the knife to remove small pieces of core or seeds.
CHOP or shred the apples, set aside.
MEASURE the sour cream, set aside.
SOFTEN the butter (15 seconds in the microwave).
CREAM the butter and sugar for 2 minutes.
POUR in the eggs and mix thoroughly, until the mixture is creamy and fluffy. Scrape the sides and bottom of the bowl once or twice.
ADD the apples, sour cream and vanilla, stir to combine.
MEASURE the dry ingredients in a small bowl, whisk to incorporate.
ADD the dry ingredients to apple mixture.
MIX for 1 minute. Scrape the bowl and mix again briefly if necessary.
POUR into prepared pan.
MELT 2 Tablespoons butter in a small container, add the brown sugar and cinnamon, stir to combine. Use fingers to crumble the topping evenly over the batter.
BAKE for about 28 minutes or until cake is light brown in color and a toothpick comes out clean, or with a few moist crumbs attached, when poked in the cake near the center.
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