Old Fashioned Sour Cream Coffee Cake With Apple-Nut Filling

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

A classic old fashioned recipe because you cook the apple filling before adding it to the cake. We loved it!

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
  2. Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
  3. Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
  4. Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
  5. Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
  6. Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
  7. To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.
Most Helpful

5 5

Wow, pretty fantastic, elegant too. I'd make a larger quantity of filling as well, which would distribute it more evenly and thickly in the batter. I made my filling the day before and refrigerated till use, just to save time on the day of company. Used pecans which were fine. I'm going to try this with a lighter flour next, as I was blending whole wheat, spelt, and rice flours, and although it turned out really well, it wasn't sumptuous, but 'healthy'...this cake wants and deserves to be decadent.

5 5

Delicious! Made this for christmas dinner this year and it was a hit! The cake comes out dense and moist and beautiful. I increased the apples to two cups and used pecans, which I think went very well together. The glaze was also very good but I did have to double it since I made the first batch a bit too runny. Thanks for a great recipe! I will definitely make this again, but one word of warning: if you're using a handmixer BEWARE! This is a ALOT of dough and very difficult to beat with a hand mixer, at a certain point I had to start stirring by hand because my mixer just couldn't take it any more and the dough was EVERYWHERE! But, hey! All part of the fun!

5 5

Mmmmmmm, this was just so lovely even though I forgot the glaze! I also did as suggested and made more filling which I think is a good idea. The cake is nice and moist - especially the second day and it tastes great with pouring cream. Thanks for the recipe : I'll definitely be making this again!