Recipe of the Week — Apple Sour Cream Coffee Cake

Jane, our wonderful inn sitter, made this great fabulous coffee cake this week. It may be the best coffee cake I have ever tasted. Everyone has been asking for the recipe.

Apple Sour Cream Cake Recipe






1 c. butter, softened
2 1/4 c. granulated sugar
4 eggs
2 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. sour cream
1 tsp. vanilla extract
3 c. coarsely chopped and peeled apples
2 tbsp. all-purpose flour
1/2 c. brown sugar, packed
1 tsp. cinnamon
1 c. chopped pecans
1/2 c. powdered sugar
1/2 tsp. cinnamon-apple extract (optional). If you can find it. We did not use, but you could add a little cinnamon or apple pie spice to the glaze.


In large bowl cream butter with 2 cups of granulated sugar until light and fluffy. Beat in eggs. Stir together the 2 1/2 cups flour, salt, baking powder and baking soda. Beat flour mixture into butter mixture alternately with the sour cream. Beat in vanilla.
In a medium bowl, stir together apples, remaining 1/4 cup sugar and the 2 tablespoons flour. Fold into batter. Spoon half the batter into greased and floured 9×13-inch pan. Smooth with spatula.

In medium bowl combine brown sugar and cinnamon; stir in nuts. Sprinkle nut mixture over batter in the pan. Top with remaining batter; smooth with spatula. Bake at 350 degrees for 60 minutes or until toothpick inserted in center comes out clean. Cool on rack. Make a glaze of powdered sugar, cinnamon-apple extract and milk. Drizzle over cake.

Makes 10-12 servings.