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Apple Sour Cream Coffee Cake




Source of Recipe


Internet


List of Ingredients




Cake
1 cup butter, at room temperature
2 cups sugar
6 eggs
Grated zest of 2 lemons
4 cups unbleached all- purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups sour cream
2 cups apples cut in 1- inch dice
(use Granny Smiths and/or Fujis -- peeled, if desired

Crumb Topping
1/2 cup brown sugar
1/2 cup unbleached all- purpose flour
1/2 teaspoon cinnamon
1/4 cup cold butter
1/4 cup finely chopped walnuts (optional)


Recipe



For the cake: Preheat the oven to 350 degrees. Grease a 10-inch angel food cake pan. Cream the butter with an electric mixer. Add the sugar and beat until light in color and fluffy. Beat in the eggs, 1 at a time. Add the lemon zest and beat again. Combine the flour, baking powder, baking soda and salt in a mixing bowl. Stir to mix. Add the flour mixture to the creamed mixture alternately with the sour cream. Beat until smooth. Spoon half of the batter into the prepared pan. Spread the apples evenly over the batter, then spoon the remaining batter over the apples, spreading it evenly. For the topping: Combine the sugar, flour and cinnamon in a small bowl. Using a pastry blender, cut in the butter until the texture is coarse. Stir in the walnuts. Sprinkle the topping evenly over the batter. Bake for 1 hour and 15 minutes, or until a cake tester inserted into the cake comes out clean. Let cool on a rack for 45 minutes before removing the cake from the pan. Serves 8 to 10.