This easy-to-make recipe is a favorite of ours in the fall. I’ve had many requests for this recipe so when I made it this morning, I knew I’d share it with you!
With its light tasty flavor and bursts of apple chunk goodness throughout, this Apple Coffee Cake is a perfect recipe for this time of year.
(Scroll to the bottom of this post for the full recipe)
What you’ll need – nothing out of the ordinary:
I don’t know if you’re supposed to use a mixer or not (remember I’m new to the fabulous world of Kitchen Aid mixers) but I couldn’t resist and threw my apples in. I mixed it for only a few seconds and it was perfect:
DONE! (Yeah I realize my pan isn’t so pretty)
Click here for the PRINTABLE RECIPE
Apple Coffee Cake*
- 1/2 cup butter flavored shortening (I use regular)
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (8 oz) sour cream
- 2 cups chopped peeled tart apples (approx 3 medium-sized apples)
- 3/4 cup packed brown sugar
- 1 tsp ground cinnamon
- 2 TB cold butter
- 1/2 cup chopped walnuts
In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla, Combine the flour, baking powder, and baking soda; gradually add to the creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to a greased 9x13x2″ pan or 2 8″ square pans.
For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter.
Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
*recipe credit goes to Taste of Home and can be found here.