Ingredients for Sherry's Apple And Brown Sugar Coffee Cake
- 3 medium apples, peeled and chopped
- 2 1/2 cups all-purpose flour
- 1 1/2 cups packed light brown sugar
- 1 cup (2 sticks) unsalted butter
- Walnuts
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
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How to Make Sherry's Apple And Brown Sugar Coffee Cake
- Preheat oven to 375°F (190°C). Grease and flour a 9-inch round baking pan.
- Peel and chop 3 medium apples into 1/2-inch chunks.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups packed light brown sugar until light and fluffy.
- Whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to the wet ingredients, mixing until just combined.
- Stir in 1 cup chopped pecans or walnuts.
- Divide the batter in half. Spread one half evenly into the prepared pan.
- In a separate bowl, whisk together 1 cup sour cream, 1 teaspoon vanilla extract, and 2 large eggs until smooth.
- Add the sour cream mixture to the remaining batter and gently mix until just combined.
- Gently fold in 2 cups of the chopped apples.
- Pour the apple batter over the batter in the pan. Swirl gently with a knife to create a marbled effect.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Drizzle with a sherry glaze (optional: 1/4 cup sherry, 1/4 cup powdered sugar, and a splash of milk, whisked together) before serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
237g
Fat
99g
Carbs
34g
