Today's recipe is for Sour Cream Coffee Cake with an Apple Streusel Filling. I woke up this morning and thought - what I want to bake today is a coffee cake. Actually - I woke up at 5:30 am when my daughter decided to get up and I could barely function...but later I definately wanted to make coffee cake.
There's nothing like a nice, moist piece of coffee cake with a hot cup of - you guessed it - coffee!
Sour Cream Coffee Cake
2 cups chopped apple (skinned and seeded)
1/3 cup packed brown sugar
1 tablespoon flour
1/4 cup butter
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup finely chopped pecans
1 1/2 cup sugar
1 cup butter, at room temperature
1 1/2 teaspoon vanilla
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoons salt
1 1/2 cup sour cream
1 cup icing sugar
1/2 teaspoon vanilla
1 tablespoon milk
Preheat oven to 325 degree F. Grease a Bundt-pan or tube pan. I use a cake release product by Wilson which works amazingly.
Place streusel ingredients (except nuts) in a saucepan and cook over medium heat until sauce has thickened and apples have begun to soften. Remove from heat and stir in nuts. Set aside.
Cream butter and sugar together. Add eggs and vanilla. Beat at medium speed until well blended (about 2 minutes). Scrape sides of bowl as needed.
Mix dry ingredients together. Add dry ingredients alternated with sour cream (begin and end with dry ingredients). Make sure all ingredients are well combined. This is a very thick batter - like a muffin batter.
Spread 1/3 of the batter in the bottom of your prepared pan. Top with 1/2 of the streusel filling. Repeat layers and end with the last 1/3 of the batter.
Bake in the preheated oven for 60 minutes. The cake should be firm to touch and a toothpick inserted should come out clean. Cool in the pan for 20 minutes or so and then overturn onto your serving plate to cool.
Make glaze by combining icing sugar, vanilla and milk until smooth. Drizzle over the cake. If you like you can put the glaze into an icing bag or a ziplock bag and cut a small corner off. Squeeze over the tops and sides of the cake.
Serve and enjoy. This cake is even better the next day.