Buttery Apple Crumb Coffee Cake
A moist and tender coffee cake with a tangy sour cream base, topped with a sweet brown sugar and cinnamon crumble, and studded with juicy apple chunks. Perfect for brunch or freezing for later.
Instructions
-
1
Preheat oven to 350°F. Grease two 8-inch square baking dishes. In a large bowl, cream the butter-flavored shortening and sugar until light and fluffy. Beat in the eggs and vanilla.
-
2
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture alternately with the sour cream, mixing well after each addition. Fold in the chopped apples.
-
3
For the topping, combine the brown sugar and cinnamon in a small bowl. Cut in the cold butter until the mixture is crumbly. Stir in the chopped walnuts. Sprinkle the topping over the batter in the prepared baking dishes.
-
4
Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Serve the coffee cake warm or allow it to cool completely before serving.
Nutrition Information
Per serving (based on 12 servings)
Nutrition information is automatically calculated and should be considered an estimate.
