Apple Sour Cream Coffee Cake For the apples: 2 tbsp butter , 3 apples, diced small ( I liked using 3 different types) 1 tbsp maple syrup 1 tsp cinnamon For the Cake: 12 tbsp salted butter, room temp 1 1/2 cups granulated sugar 3 eggs 2 tsp vanilla extract 1 cup plain full fat greek yogurt 1/4 cup buttermilk 2 1/2 cups all purpose flour (I use white lily) 2 tsp baking powder 1/2 tsp baking soda For the streusel: 1 cup flour 1/2 cup dark brown sugar 6 tbsp cold salted butter 1. Preheat oven to 350 degrees and grease a bundt or tube pan with butter. 2. Heat a large pan over medium high heat. Melt 2 tbsp butter. Add in your apples and stir to coat in the butter. Sprinkle with syrup and cinnamon. Continue cooking until just soft and lightly browned, about 6 minutes. 3. In the bowl of a stand mixer, or using a hand mixer, cream butter and sugar together until light and fluffy. With the beater on low, add in your vanilla. Then add in one egg at a time, making sure each is combined before adding the next. Scrape down the sides as needed. 4. Pour in your yogurt and buttermilk and mix until combined. Stop the mixer to add in flour, baking soda and baking powder. 5. Mix the batter until all the flour is incorporated. It will be light and fluffy but thick. Set aside. 6. Make your streusel by placing the flour, sugar and butter into a medium bowl and gently pinching the butter into the dry ingredients with your fingers until it forms a crumble. 7. Pour half your batter into the bottom of your pan, then half your apples and half your streusel. Repeat this for the second layer. 8. Bake for 50 to 60 minutes, or until a knife tester comes out clean. 9. Let cool for ten minutes before removing from the pan. You will have to flip this twice - once out of the pan and then onto a plate - so the crumb topping is up. 10. Serve and enjoy! . . . . . #weekendbaking #coffecake #bakingathome #sundaybrunch #coffeeandseasons #fallbaking #fallrecipes #easybaking #deliciousrecipes
