By the way, I used to hate it when I was growing up and my mom would make a cake…saying that it would taste better tomorrow…dang it..I didn’t want to wait until tomorrow…I wanted a piece right then and there…
Same with this coffee cake…I want it as hot as my coffee…straight out of the oven.
Prep Work
- Preheat oven to 350°F.
- Grease and flour 9″ springform or Bundt pan.
****************************
Making the Streusel
- 1/2C flour
- 1/4C brown sugar
- 1-1/2tsp cinnamon
- 3Tbsp cold unsalted butter, cut into pieces
- 3/4C chopped walnuts, optional
Combine flour, brown sugar and cinnamon. Note that making your streusel by hand will help make the streusel crunchier.
Cut in butter with a whisk.
Pinch together with your fingers until it forms a crumble.
********************
Making the Cake
- 2 eggs
- 2tsp vanilla
- 1C sour cream
- 1-1/4C milk
- 1C sugar
- 2C flour
- 1-1/4tsp baking powder
- 1/2 tsp salt
Mix together your wet ingredients—eggs, vanilla, sour cream, and milk.
Mix together your dry ingredients—the sugar, flour, baking powder and salt.
Combine the two mixtures. Mix until the batter is smooth, fluffy, and resembles frosting, about two minutes.
Spoon half the batter into the prepared pan.
Sprinkle half of the streusel mixture…about three cups… evenly over batter.
Top with remaining batter.
Spread evenly using a spatula.
Sprinkle the rest of the streusel evenly over the top of the cake..
***********************
Baking Your Coffee Cake
Let cool on a wire rack for at least thirty minutes before carefully transferring the cake, streusel side up, onto a serving plate.
To glaze the cake…(optional)…Combine ½C powdered sugar and 1Tbsp milk. Drizzle glaze over the cooled coffeecake.
———————-
More Tips
To make the coffee cake in advance…Make the batter up the night before and puty into the pan. Cover the unbaked cake with plastic wrap. Refrigerate overnight. Bake the cake the next morning, but remember that you might have to add five minutes to your cooking time since the batter will be cold to start with.
Cake can also be frozen up to two months…and then thawed overnight in the refrigerator before cooking.
‘
To store the coffee cake…Cover and store at room temp for up to four days.
One thought on “Making the Perfect Apple Coffee Cake”
1 Pingback