Apple Sour Cream Coffee Cake
3 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups apples, peeled and sliced
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups sugar
3 tsp cinnamon
3 eggs
1/2 cup sour cream
Grease and flour a 9 inch square baking dish. Preheat oven to 325F. Sift dry ingredients except sugar and cinnamon and set aside. Finely chop half of the apples and leave other half sliced. Cream butter and one cup sugar on medium speed until light and fluffy, about 3 to 5 minutes. Add eggs, one at a time, scraping bottom and sides of bowl. Add chopped apples and sour cream. Stir in the sifted dry ingredients. Gently fold in the sliced apples just until they are coated. Pour into prepared pan, spreading it into an even layer. Sift remaining sugar and cinnamon and sprinkle evenly over batter. Bake in preheated oven 45 to 50 minutes or until tester comes out clean and edges shrink from sides of the pan.
Yield 16 servings.
Note: batter may be thick but added apples release some moisture when
baked. Topping will sweet & crunchy. I cut larger pieces for 8 to 10
servings.