Apple-Cream Coffee Cake
adapted and updated from Betty McKay's recipe for Apple-Cream Coffee Cake appearing in The Happy Cooker presented by Entre Nous (1974)
Ingredients
for the topping/filling:
- ½ cup unsweetened grated coconut (aka unsweetened coconut flakes, unsweetened shredded coconut)
- ½ cup sugar
- 2 teaspoons cinnamon
- ¼ teaspoon mace
for the cake:
- ½ cup butter, at room temperature
- 2 eggs, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- pinch salt
- 1 cup sour cream, at room temperature
- 1 apple, peeled and thinly sliced we used a Stayman-Winesap
Instructions
- Preheat oven to 375. Butter and flour a tube pan with a removable bottom. We used the 10 cup VARDAGEN pan from IKEA.
- In a small bowl, whisk together the topping/filling ingredients. Set aside.
- In a large bowl or bowl of a stand mixer cream together the butter and sugar. Beat in the vanilla and eggs.
- In a medium bowl, whisk together the dry ingredients. Add the dry ingredients alternately with the sour cream until both are fully incorporated.
- Spoon half of the batter into the prepared pan. Top in an even layer with sliced apples. Sprinkle with half of the topping/filling mixture.
- Spoon the rest of the batter on top. Sprinkle with remaining topping/filling mixture.
- Bake for 40 minutes or until a thin knife inserted in the center of the cake comes out clean. Cool, in pan, on wire rack for 30 minutes minutes then remove from pan and cool completely on wire rack.