Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups apples, peeled and chopped
- 1 tablespoon ground cinnamon
Special equipment needed:
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
2. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Add sour cream and vanilla extract to the butter mixture and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a separate bowl, mix together chopped apples and cinnamon.
7. Pour half of the batter into the prepared pan. Top with half of the apple mixture. Repeat with the remaining batter and apple mixture.
8. Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing the sides of the springform pan.
10. Serve warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 390
Fat: 17g
Saturated Fat: 10g
Cholesterol: 86mg
Sodium: 327mg
Carbohydrates: 54g
Fiber: 2g
Sugar: 32g
Protein: 6g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour.
- You can use light brown sugar instead of granulated sugar.
- You can use Greek yogurt instead of sour cream.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the apple mixture.
- Add raisins or dried cranberries to the apple mixture.
- Drizzle a glaze made of powdered sugar and milk over the cooled cake.
Tips and tricks:
- Use room temperature ingredients for best results.
- Don't overmix the batter, as this can make the cake tough.
- Use a springform pan for easy removal of the cake.
- Let the cake cool in the pan for 10 minutes before removing the sides of the springform pan to prevent the cake from breaking.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and heat in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate. Dust with powdered sugar before serving.
Garnishes:
Garnish with fresh apple slices or cinnamon sticks.
Pairings:
Serve with a hot cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the cake is too dry, try adding more sour cream or apples.
- If the cake is too wet, try reducing the amount of apples or sour cream.
Food safety advice:
Make sure to wash and peel the apples before using them in the recipe.
Food history:
Coffee cake originated in Germany in the 17th century and was traditionally served with coffee.
Flavor profiles:
This cake has a sweet and slightly tangy flavor from the apples and sour cream, with warm cinnamon notes.
Serving suggestions:
Serve this cake as a breakfast or brunch dish, or as a dessert.
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