Sour Cream Apple Coffee Cake

Step 1

Pre-heat oven to 350°F. Line the bottom of a 9” springform pan with parchment paper – grease and flour the sides and bottom.

Step 2

Make the topping/filling: In a food processor combine both sugars, walnuts and cinnamon. Pulse till nuts are coarsely chopped. Remove ¼ cup and put aside (for the filling). Add the flour, butter and vanilla and pulse briefly till mixture is crumbly. Set aside (this will be the topping).

Step 3

Make the cake: In a medium bowl lightly whisk the yolks, ¼ cup of the sour cream and vanilla. Combine the dry ingredients in a mixer bowl and beat on low speed for 30 seconds. Add the butter and remaining ¾ cup of sour cream. Mix on low speed till dry ingredients are moistened, and increase speed to medium – beat for 2 minutes. Scrape down the sides. Add the egg mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.

Step 4

Pour ⅔ of the batter into your prepared pan, using a small angled spatula to smooth the surface. Sprinkle with the reserved filling and top with the sliced apples. Use a spoon to dollop the remaining batter over the top and gently smooth. Sprinkle with the reserved topping.

Step 5

Bake for 55 to 65 minutes, or till a cake tester comes out clean. Cool cake in pan on a rack for 10 minutes. Loosen the sides of the pan with your small metal spatula and remove. Cool completely before wrapping.