Dutch Apple Coffee Cake
Submitted by princess1
Tender sour cream coffee cake layered with chunky applesauce and a crunchy brown sugar-cinnamon streusel topping. The ultimate weekend brunch bake that fills your kitchen with warm spice.
YIELD
1 cakePREP
15 minCOOK
1 hrsREADY
1 hrsThis is the coffee cake you want cooling on the counter when the family stumbles into the kitchen on a Saturday morning.
A rich, tender sour cream batter gets layered with chunky applesauce in the middle, creating pockets of fruity moisture throughout.
On top, a buttery brown sugar and cinnamon streusel bakes into a crumbly, crunchy crown that shatters when you break off a piece.
It bakes in a big 13×9 pan, so there’s plenty to go around, and it pairs beautifully with a strong cup of coffee.
Pro Tips
- Use chunky applesauce, not smooth. The chunks create little bursts of apple flavor throughout the cake that you won’t get from a smooth puree.
- Don’t overmix the batter after adding the flour mixture. Mix just until combined to keep the crumb tender and light.
- The streusel should be crumbly, not pasty. Use cold butter and work it in with your fingers or a fork until you get pea-sized pieces.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease 13×9 inch pan. In large bowl, beat sugar and margarine until light and fluffy.
Add eggs and vanilla; beat well.
Combine flour, baking powder, baking soda and salt.
Alternately add flour mixture and sour cream to sugar mixture, beating well after each addition.
Spread ½ of batter in prepared pan; top with apple sauce.
Drop spoonfuls of remaining batter over apple sauce.
In small bowl, combine topping ingredients.
Sprinkle over batter. Bake at 350℉ (180℃) F for 50 to 60 minutes or until toothpick inserted in center comes out clean.
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