Hey there, dear readers! Today, I’m super excited to share one of my absolute favorite recipes with you – the Apple Cream Coffee Cake. This beauty has a special place in my heart, as it’s been a staple in my family for generations. The recipe, with its origins deeply rooted in the warmth of my grandmother’s kitchen, is the epitome of comfort food for me. The Apple Cream Coffee Cake, as the name suggests, is a delightful blend of fresh apples and creamy sour cream, all swirled into a soft, moist cake. The addition of walnuts and a hint of cinnamon takes this cake to a whole new level! It’s a perfect companion to your morning cup of coffee or as a sweet treat to end your day. Not only is this cake incredibly tasty, but it’s also super easy to make, even for those who are new to baking. So without further ado, let’s dive into the delicious world of this apple cream coffee cake!
Ingredients
- 1/2 c. chopped walnuts
- 2 tsp. cinnamon
- 1 1/2 c. sugar
- 1/2 c. softened butter or margarine
- 2 eggs
- 1 tsp. vanilla
- 2 c. flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. sour cream
- 1 large apple, sliced thinly
Baking Instructions
- Heat oven to 375°.
- Mix in separate bowl 1/2 sugar, cinnamon and walnuts.
- In large bowl, mix soft butter or margarine and sugar.
- Beat until light and fluffy.
- Add eggs and blend well; add vanilla.
- Sift together flour, baking powder, soda and salt.
- Mix into creamed mixture alternately with sour cream.
- Spread half mixture into greased 10-inch tube pan.
- Add sliced apples all around.
- Sprinkle with half cinnamon mixture.
- Add rest of batter, then top with remaining cinnamon mixture.
- Bake 45 minutes.
Calorie: 350
Total cooking time: 1 hour
Difficulty level: Easy
The Great Apple Cream Coffee Cake Caper
Once upon a time, in a kitchen not so far away, I decided to embark on an epic journey of culinary proportions – a quest to create the perfect Apple Cream Coffee Cake. Why Apple Cream Coffee Cake, you ask? Well, it seemed a worthy challenge for a food blogger, plus who can resist that creamy, apple-y, cinnamon-y goodness?
The Gathering of the Ingredients
The first step was to assemble the cast of characters. This included: 1/2 c. of chopped walnuts, 2 tsp. of cinnamon, 1 1/2 c. of sugar, 1/2 c. of softened butter (or margarine, if you’re into that sort of thing), 2 eggs, 1 tsp. of vanilla, 2 c. of flour, 1 tsp. of baking powder, 1 tsp. of baking soda, 1/2 tsp. of salt, 1 c. of sour cream, and the star of the show – 1 large apple, sliced thinly.
Now, I must admit, I found myself in a bit of a pickle when I realized I had forgotten to buy the apple. In my defense, I was distracted by a particularly good sale on chocolate chips, and who could blame me for that? Thankfully, I remembered the old saying, “The apple doesn’t fall far from the tree,” and was able to find a suitable candidate in my backyard. Crisis averted!
The Mixing Bowl Mayhem
With the ingredients gathered, I heated the oven to 375°. I then took a separate bowl and mixed together 1/2 of the sugar, the cinnamon, and the walnuts. You know, just your typical Tuesday night activity. Meanwhile, in a large bowl, I mixed the soft butter (or margarine, if you insist) and the remaining sugar.
Now, here’s the tricky part – beating it until it’s light and fluffy. I’m not sure if my butter just had a stubborn streak, but it was giving me a run for my money. Determined not to be defeated, I persevered and finally achieved the desired fluffiness.
The Flour Power Sifting Showdown
After adding the eggs and blending well, it was time to add the vanilla. Now, the vanilla might seem like a small player in this game, but let me tell you, it adds a certain je ne sais quoi that can’t be beaten.
Next, I sifted together the flour, baking powder, baking soda, and salt. This was a task that required precision, patience, and a whole lot of elbow grease. I can’t tell you how many times I was tempted to just dump the whole lot in and call it a day, but I knew that would be a grave mistake.
The Great Layering Feat
Now that my batter was ready, it was time to layer. I spread half the mixture into a greased 10-inch tube pan, added the sliced apples all around, and sprinkled with half of my cinnamon mixture. Then, I added the rest of the batter, topped it off with the remaining cinnamon mixture, and into the oven it went.
The Waiting Game
Baking for 45 minutes might not seem like a long time, but when you’re waiting for a delicious Apple Cream Coffee Cake, it feels like an eternity. I passed the time by doing a bit of interpretive dance to my favorite baking tunes, and before I knew it, the timer was dinging.
And there you have it, friends! My tumultuous journey to creating the perfect Apple Cream Coffee Cake. Was it easy? No. Was it worth it? Absolutely. Would I do it again? Probably, but I’ll make sure to stock up on apples first!
