Country Apple Sour Cream Coffee Cake

With the start the fall, nothing beats up warming up the home then baking! This classic coffee cake has a tender crumb and a crunchy streusel topping; it's very easy to make, I have made it several times, and my family said it's the best coffee cake they’ve ever had!

Preheat the oven to 425°F. Toasting nuts , for a richer flavor and stay nuts stay crisp in the dough.To toast, place oven rack in the center of the oven.

Place pecans in a single layer in an ungreased shallow pan or rimmed baking sheet such as a cookie sheet or jelly roll pan. Place sheet in oven and bake.

Stir the nuts, focusing on moving nuts from the edges, which typically brown sooner than the nuts in the middle. Then gently shake the baking sheet, to evenly distribute the nuts. Return the baking sheet back into oven and bake another 2-3 minutes.

As the pecans bake, they’ll be evenly golden with a “nutty” fragrance. You may also notice a “nutty” smell filling your kitchen. Cool nuts on the baking sheet, shaking baking sheet a few times to prevent scorching. Or, transfer the nuts to a plate or paper towel and cool completely.

THEN reduce the oven to 350°F!!!

Coarsly chop 1 1/2 cups pecans, the chop 1/2 cup (for topping) not as coarse/

After peeling and coring, cut the apples into wedges and diced medium.

1/4 cup (1/2 stick) butter, COLD

1/2 cup packed light brown sugar

1/2 cup chopped toasted pecans

1/4 cup old fashioned rolled oats

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 tsp. coarse salt

For easier mixing butter into mixture, cut butter into small cubes.

In a medium bowl, combine the butter, brown sugar, pecans, rolled oats, cinnamon, vanilla, and salt.

Using a pastry cutter, fork or your fingers, blend until the butter is incorporated and the mixture resembles coarse crumbs. Refrigerate until ready to use.

1/2 cup unsalted butter, room temperature, plus more for cake pan

2 cups all-purpose flour (spooned and leveled), plus more for cake pan

1 teaspoon baking powder

1 tsp. baking soda

2 teaspoons cinnamon

1/2 teaspoon coarse salt

1 cup sugar

½ cup packed light brown sugar

4 large eggs

1 cup sour cream

2 tsp. vanilla

2 Winesap or Granny Smith apples (about 1 pound) peeled, cored, and diced medium

1 cup toasted pecans, chopped

Butter and flour an angel food cake pan or a 14 cup Bunt cake pan. Set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.

Cream the butter and sugars on HIGH speed,about 4 minutes or until the batter is light Scraping down bowl as needed.

Beat in eggs, one at a time, scraping down bowl after each addition.

Add sour cream and vanilla and beat to combine.

With mixer set on LOW, gradually add flour mixture and beat just to combined.

With a rubber spatula, fold in the chopped apples and pecans.

Option 1:

Spread half the batter into the pan, then top with half the topping; spread remainder batter, and finish with the remainder topping.

Transfer batter to prepared pan. Top with crumb topping and, with a butter knife, gently fold some of the topping into the batter.

Bake in preheat oven until golden and a toothpick inserted into the center comes out clean, about 60 to 70 minutes.

Remove from oven. Let cool in pan on a rack for 15 minutes.

Then invert cake pan, with fingers crossed... turn out cake onto rack and cool completely.

Sometimes, after the cake has cooled, I lightly drizzled a powdered sugar glaze over the top of coffee cake. Serves 8-10 people.

2 cups confectioner's sugar

2 tbsp/ unsalted butter, room temp.

1 - 1 1/2 tsp(s) vanilla extract

3-4 tbsp. light cream, or whole milk

* Combine all ingredients in a small bowl, slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.