Sour Cream-Apple Coffee Cake

By Yankee Magazine

Aug 06 2007

Excellent with morning coffee or afternoon tea or served for dessert with a dollop of whipped cream. Woodbound Inn, Rindge, New Hampshire


1 cake.


1 cup butter, softened
2-1/4 cups granulated sugar
4 eggs
2-1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
3 cups peeled, cored, and coarsely chopped apples
1/4 cup brown sugar, packed
1/2 teaspoon cinnamon
1 cup chopped nuts


Heavily grease and flour Bundt pan. In a large bowl, cream butter with 2 cups granulated sugar until light and fluffy. Beat in eggs. Add flour, salt, baking powder, soda, and sour cream. Add vanilla.

In medium-sized bowl, stir together apples and remaining 1/4 cup granulated sugar. Fold into batter. Spoon half of batter into prepared pan. Smooth with spatula. Combine brown sugar and cinnamon and stir in nuts. Sprinkle this mixture over batter in pan and top with remaining batter. Bake at 350 degrees for about 70 minutes or until toothpick inserted in the middle comes out clean. Turn immediately onto plate to cool.