Zutaten für Old Fashioned Sour Cream Coffee Cake With Apple Nut Filling
- 4 cups peeled and sliced apples
- 1/2 cup packed light brown sugar
- 1/4 cup all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- Ground Nutmeg
- Salt
- 1/2 cup chopped walnuts or pecans
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- Baking Powder
- Baking Soda
- 1 cup sour cream
- 1 cup powdered sugar (for glaze, optional)
- 2 tablespoons milk (for glaze, optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Old Fashioned Sour Cream Coffee Cake With Apple Nut Filling? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Old Fashioned Sour Cream Coffee Cake With Apple Nut Filling
- Preheat oven to 325°F (160°C).
- Grease and flour a 12-cup bundt pan or a 10x4-inch tube pan.
- Prepare the apple-nut filling: In a medium saucepan, combine 4 cups peeled and sliced apples, 1/2 cup brown sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 cup apple cider. Cook over medium heat, stirring constantly, until apples are tender (about 8-10 minutes).
- Stir in 1/2 cup chopped walnuts or pecans.
- Set aside to cool slightly.
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients and 1 cup sour cream to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Spread 1/3 of the batter into the prepared pan.
- Top with 1/3 of the apple-nut filling.
- Repeat layers two more times, ending with batter.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 20 minutes before inverting onto a serving plate to cool completely.
- Prepare the glaze (optional): Whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth. Drizzle over the cooled coffee cake.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
113g
Fat
49g
Carbs
16g
