This rich, moist coffee cake is quick to make and also works well peaches, apricots, and even frozen blueberries.
½ cup flour
½ cup brown sugar
2 tablespoons sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt
4 tablespoons unsalted butter, at room temperature
¼ cup chopped nuts (optional)
2 cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
8 tablespoons unsalted butter, at room temperature
¾ cup sour cream
1 teaspoon vanilla
1-2 medium sized apples, peeled, cored and diced
Mix flour, sugars, spices and salt in the bowl of food processor or Cuisinart Mini-prep and pulse to combine. Add butter and pulse just to combine. Add nuts and pulse 3-4 times; set mixture aside.
1. Preheat oven to 350 degrees F and adjust oven rack to center position. Grease and flour and 9” square pan, or springform pan.
2. Combine flour, baking powder, baking soda and salt in a medium bowl; set aside.
3. Beat the butter for 1 minute in the bowl of an electric mixer on medium speed. Gradually add the 1 cup sugar and beat on medium high speed for 3 minutes. Add eggs, one at a time, and beat for about 20 seconds eggs. Add vanilla and beat for 10 seconds.
4. Remove bowl from mixer stand and add 1/3 of the flour mixture and 1/3 of the sour cream and stir with a rubber spatula until combined. Repeat twice, being careful not to overbeat mixture.
5. Spread batter into prepared pan. Scatted diced apples over top over batter. Sprinkle streusel topping over apples, pinching pieces together to form small clumps.
6. Bake for 35-45 minutes, until firm to the touch and a cake tester inserted in the center comes out clean.