Apple, Pecan Sour Cream Coffee Cake
Ingredients
9 tablespoons unsalted butter, softened
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4C cup sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
2 cups peeled and roughly chopped apples into 1” squares
For the pecan topping:
1 teaspoon ground cinnamon
3/4 cup roughly chopped pecans
1/2 cup brown sugar
2 tablespoons melted butter
Confectioners’ sugar, optional.
Directions
Preheat Oven to 350
*Grease two 41/2 cup Kaiser Bundtform pans with 1tbs butter. Set aside.
Sift together flour, baking powder, baking soda and salt in a bowl. Set aside.
Cream remaining butter and sugar together in a large bowl until pale yellow.
Beat in eggs and vanilla. Alternately stir in flour mixture and sour cream.
Fold in apples.
Evenly divide butter among prepared pans. Set aside.
Mix together cinnamon, chopped pecans, brown sugar, and melted butter in a bowl.
Sprinkle over batter tops.
Bake in preheated 350 degree F oven until cakes begin to shrink away from sides of the pan, about 30 to 35 minutes.
Remove pans from oven.
Cool in pans 10 minutes.
Unmold and place on a wire rack. Allow to cool.
When ready to serve, dust top with confectioners’ sugar. Makes 2 cakes.
*Please note that the original recipe makes two cakes.
I prefer to make one fluffy large one, using half of the pecan mixture sprinkled on top of half of the batter which I then
proceed to top with the rest of the batter which I then sprinkle the top with the remaining pecan mixture.
Baking time for one larger cake is approximately 55 min to 1hr.
*I use a 10 inch round Bundtform cake pan.
*This recipe has been adapted by House Beautiful, Dec 1999
