Brown Sugar Coffee Cake

Lynnda Cloutier

By
@eatygourmet

This classic coffee cake owes its extra moist texture to the sour cream in the batter. Serve it as part of a brunch buffet or a sweet foil to a vegetable frittata or to complement a berry salad. Unknown source


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Ingredients

1 1/2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 large or extra large egg
1/2 cup sour cream
1/4 cup milk
4 tbsp. unsalted butter, melted and slightly cooked
1 granny smith apple, peeled, cored and chopped, about 1 cup

TOPPING:

1/2 cup firmly packed light brown sugar
1/4 cup flour
3 tbsp. unsalted butter, cut into 1/2 inch pieces
1/2 cup chopped walnuts

Directions Step-By-Step

1
Preheat oven to 400. Butter an 8 inch square baking pan.
2
In large bowl, whisk together flour, sugar, baking powder and salt. In a medium bowl, whisk egg just til the yolk and while are blended. Add sour cream, milk, and melted butter. Mix well. Pour egg mixture into flour mixture and stir just til ingredients are blended. Stir in the chopped apple. Spread batter evenly in prepared pan.
3
to make topping, in a bowl, mix brown sugar, flour and butter. using your fingertips, work ingredients together til a coarse crumbly mixture forms. Add walnuts and mix well with fingertips. Sprinkle topping evenly over batter.
Bake coffee cake til topping is browned and a sharp knife inserted into center comes out clean, about 30 minutes. Let cool for about 5 minutes, then cut into squares and serve warm or at room temperature. Serves 6 to 8

About this Recipe

Course/Dish: Other Breakfast, Cakes