Apple Sour Cream Coffee Cake

This wonderful recipe turned out to be a marvelous cake recipe....and a great cup of coffee just added to the flavors.   As with most cake recipes, it is even better the next day.  Moist and very delicious.  

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Apple Sour Cream Coffee Cake



3 cups cake flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups apples; peeled, sliced
3/4 cup butter; room temp
1 1/4 cups sugar
1 ts vanilla
3  eggs; room temp
1/2 cup sour cream; room temp
3 teaspoon cinnamon
1/2 c pecans; rough chop
1 c confectioner’s sugar
1 ts milk; or more

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 thin sliced.

Cream butter and one cup sugar on medium speed until light and fluffy,
about 3 to 5 minutes.  Add vanilla.   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.  Batter will be thick.
Combine remaining sugar, cinnamon and pecans and sprinkle evenly over
batter.

Bake in preheated oven 55 to 65 minutes or until tester comes out clean and
edges shrink from sides of the pan.   Internal temp should be 210F. with
instant read thermometer.

Let cool in pan for ten minutes while making glaze.    Combine
confectioner's sugar with one teaspoon of milk.   Stir to dissolve and add
more milk if necessary.....very cautiously.   Drizzle over top and cool completely.

Yield: 9 servings


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