Claire’s Kitchen: Apple Coffee Cake

Claire Teague, Features Editor

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This cake reheats really well which means it’s the perfect thing to make the night before and reheat for breakfast.

Claire Teague
This cake reheats really well which means it’s the perfect thing to make the night before and reheat for breakfast.

Ingredients:

7 tablespoons butter

½ teaspoons vanilla

1 ½ teaspoon baking powder

1 ⅓ cup sugar

2 cups cake flour

2 teaspoons baking powder

3-4 cups sliced granny smith apples

½ cup raisins

1 egg and 2 egg whites

1 teaspoon cinnamon

1 cup sour cream

Instructions:

Melt 3 tablespoons in butter in the skillet, add apples and raisins and cook slightly.

Add the cinnamon and the ⅓ cup sugar. Then mix baking soda into the sour cream. Let that set undisturbed for ten minutes and it will double in volume.

Next, cream the four tablespoons of butter with a cup of sugar. Add the egg and sour cream, flour, baking powder and vanilla. Beat the ingredients together for two minutes.

Then spread half or a little less of the batter into a greased 13 x 9 inch pan. Take the apples and pour them over top and spread them evenly across the pan. Finish by covering the apples with the remaining dough.

Top the cake with 1 cup chopped pecans, 1 teaspoon cinnamon and 4 tablespoons of brown sugar. Bake the cake for 45 minutes at 350 degrees  Fahrenheit.

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