Crunchy Pecan Apple Sour Cream Coffee Cake Recipes

SOUR CREAM APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 13x9 inch pan.
• Place the butter and sugar in a large bowl, beat until well incorporated. Add the eggs and vanilla, beat until light and fluffy.
• Sift the flour,baking soda, baking powder and salt together. Add the dry ingredients alternately with the sour cream, (Example...add 1/3 of the dry ingredients, beat until just incorporated, add 1/2 the sour cream, beat until just incorporated. Add 1/3 more flour, beat until just incorporated, add the last half of the sour cream, beat until just incorporated, add the last 1/3 of the flour, beat until just incorporated.)
• Stir in the diced apples. Spread the batter evenly into your prepared pan. Sprinkle the topping over top, bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted comes out clean.

SOUR CREAM APPLE COFFEE CAKE

Steps:

• In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed mixture. Fold in apples. Spoon into a greased 9-in. square baking pan. In a small bowl, mix topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until done.

SOUR CREAM COFFEE CAKE WITH PEARS AND PECANS

Steps:

• For topping:
• Blend first 4 ingredients in processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.
• For cake:
• Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking powder, salt, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. Blend sour cream and milk in small bowl. Beat in sour cream mixture alternately with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping.
• Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)

APPLE CREAM COFFEE CAKE

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. In a small bowl, combine the nuts, cinnamon and remaining sugar., Spread half of the batter in a well-greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. Top with remaining batter, then with remaining nut mixture. , Bake at 375° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 30 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Before serving, carefully lift cake from pan bottom.

APPLE-PECAN COFFEE CAKE

Steps:

• Heat oven to 375°F. Grease bottom and sides of 9-inch square pan with shortening and lightly flour, or spray with baking spray with flour. In small bowl, mix streusel ingredients; set aside.
• Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In large bowl, stir together cereal and milk; let stand 5 minutes. Stir in remaining coffee cake ingredients except apple; beat 30 seconds with spoon. Gently stir in apple. Spread half the batter in pan; sprinkle streusel on top. Spoon remaining batter over streusel; spread to cover.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm.

APPLE PECAN COFFEE CAKE

Steps:

• In a bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each. Combine the dry ingredients; add to creamed mixture alternately with buttermilk and mix well. Spread half into a greased 13x9-in. baking dish. Top with apples. Carefully spread remaining batter over apples., For topping, combine flour, sugar and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

PECAN SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
• Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
• In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
• In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
• Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.

CRUNCHY PECAN-APPLE SOUR CREAM COFFEE CAKE

Steps:

• Heat oven to 350 Mix 1 c cereal, 1/2 c pecans, brown sugar and cinnamon in large bowl for pecan mixture; set aside. Mix remaining 1/2 c cereal and 1/3 c flour in med bowl. Cut in 1/4 c butter/marg until mixture resembles coarse crumbs. Stir in 3/4 c of pecan mixture to form streusel crumb mixture. Set both mixtures aside. Toss apple slices with lemon juice; set aside. Mix 1 3/4 c flour, baking powder, baking soda and salt in med bowl. Beat remaining 1/2 c butter, granulated sugar and vanilla in large bowl with mixer on med speed until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with sour cream until blended, beating on low speed. Microwave caramels and helf and half in small microwave bowl on HIGH 1-2 min or until melted. Stir; set aside. Spread 1/2 of the batter into greased 9" springform pan; sprinkle with reserved pecan mixture. Layer apple slices and drizzle with 1/4 c of the caramel sauce. Gently spread with remaining batter. Top with reserved streusel crumb mixture. Bake 10 min. Sprinkle with remaining 1/2 c pecans. Bake 45 min or until tester inserted in center comes out clean. Drizzle with remaining caramel sauce. Cool 1 hour. Remove from pan.