Apple Walnut Coffee Cake

When folding in the flour and sour cream, make sure to scrape down the sides of the bowl after each addition to come out with a well-mixed consistency. You can use chilled butter for the walnut topping to produce better crumbs.

Makes one 10-inch cake  

Prep Time 30 minutes  

Baking Time 50 minutes

Ingredients:

For the walnut topping

1 cup finely chopped walnuts

1/2 cup packed light brown sugar

1 1/4 teaspoon cinnamon

1 tablespoon all-purpose flour

2 tablespoons butter, slightly softened

For the apple cake

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon lemon zest

1 cup sour cream

2 to 2 1/2 cups diced apples

Procedure:

1  Make the walnut topping: In a bowl, combine walnuts, brown sugar, cinnamon, and flour. Add the butter and crumble between your fingertips until the mixture forms coarse crumbs. Refrigerate mixture while preparing the cake batter. 

2  Make the apple cake: Preheat oven to 350F. Grease and flour the bottom and sides of a 9- by 13-inch rectangular cake pan or a 10-inch springform pan. 

3  Sift together the flour, baking soda, baking powder, and salt

4  In the bowl of an electric mixer, cream together butter and sugar until the mixture becomes light. Beat the eggs one at a time, beating well after each addition. Add the vanilla and lemon zest.

5  At lowest speed of the mixer, beat in flour mixture alternately with the sour cream. 

6  Fold in apples by hand just until evenly distributed in the batter. 

7  Pour into prepared baking pan. Sprinkle the top evenly with the prepared walnut mixture. 

8  Bake for approximately 40 to 50 minutes for a rectangular pan and 45 to 55 minutes for a 10-inch springform pan or until a toothpick inserted into the center of the cake comes out clean.