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Apple coffee cake

  • Filling
    • 100 g Light Brown Sugar
    • 1/2 T Cinnamon, ground
    • 1 t White Wheat Flour
    • 400 g Apples, diced
  • 240 g White Wheat Flour
  • 1 t Baking Powder
  • 1/4 t Baking Soda
  • 1/2 t Medium-Grain Salt
  • 120 g Unsalted Butter, room temperature
  • 200 g White Sugar
  • 3 (150 g) Eggs, room temperature
  • 30 g Milk
  • 1/2 t Vanilla Extract
  • 220 g Sour Cream or Plain Yogurt, room temperature

These amounts yield 8 servings.

  1. Preheat oven to 175ºC (350ºF). Grease and flour a 22 x 22 cm (9 x 9 in) oven-safe dish.
  2. Mix filling. Combine brown sugar, cinnamon, and flour. Add the diced apples and stir to coat. Set aside.
  3. Mix dry ingredients. Combine flour, baking powder, baking soda, and salt.
  4. Mix wet ingredients. Beat together butter, sugar, eggs, milk, and vanilla.
  5. Mix batter. Alternating between dry mix and sour cream and stirring after each addition, add to wet mixture.
  6. Pour layers. Spread half the batter in the pan, and sprinkle evenly with half the topping mixture. Repeat with the remaining batter and topping.
  7. Bake 60 minutes at 175ºC until a toothpick inserted into the center comes out clean or with just a few moist crumbs sticking to it.

  1. Reid, Susan. "Apple Fritter Cake." King Arthur Baking. 21 September 2021. ↩

  2. Sears, Terry. "Our Favorite Sour Cream Coffee Cake." King Arthur Baking. 25 October 2022. ↩