This month for #BakeTogether, Abby decided to have us make a sour cream coffee cake. When I heard this, I was psyched. It’s such a classic cake yet somehow, over the years I’ve actually never made one. In fact, I’m not sure I’ve ever really even had a homemade coffee cake. Sure, I’ve had the Entenmann’s kind from the grocery store and liked it just fine or a coffee cake from the local bakery is always a special treat but I don’t think I’ve ever had one that someone just baked.
I decided to sprinkle a little Fall into my cake. I added both pumpkin puree and apples as well as a few other spices to give it that Autumn warmth I’m so very fond of. Then I decided I would bake it in a bundt pan. When it was all done baking I thought I would take it one step further. The finishing touch is an apple cider glaze. Once it was cooled I couldn’t wait to sample it. It was moist, perfectly spiced and those apples hidden in the middle were just a nice little extra. This cake is the perfect Autumn dessert or breakfast treat.
Apple Pumpkin Sour Cream Coffee Cake with Apple Cider Glaze
Adapted from Abby Dodge
2/3 cup firmly packed dark brown sugar
3/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
4 Tablespoons unsalted butter, melted and cooled
For the Cake:
2 cups all-purpose flour
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/8 teaspoon ground cloves
1/4 teaspoon all-spice
8 Tablespoons unsalted butter, softened
1 1/4 cups firmly packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
1 cup pumpkin puree
1 cup peeled and diced apples
2 cups powdered sugar
1/8 teaspoon salt
1/3 c. apple cider
- In a small bowl, combine the brown sugar, flour and cinnamon. Drizzle over the melted butter and using a fork or your fingers, mix the ingredients until well blended and small crumbs form. Place in the refrigerator while you make the cake batter.
- Position an oven rack in the center of the oven. Heat the oven to 350 degrees. Lightly grease and flour the inside of a bundt pan.
- In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, cloves and all-spice. Whisk until well blended.
- In a large bowl, beat the butter, sugar and vanilla with an electric mixer fitted with a paddle attachment on medium speed until well blended, about 3 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Add half the flour mixture and mix on low just until blended.
- Add the sour cream and pumpkin puree and continue mixing just until blended.
- Using a rubber spatula, fold in the remaining flour mixture.
- Scrape half the batter into the bundt pan and spread evenly. Evenly scatter 1/2 the streusel mixture over the batter then scatter the apples over the streusel. Sprinkle with remaining streusel mixture.
- Spoon the remaining batter evenly over the streusel and apples.
- Bake until the top is browned and a tester inserted in the center comes out clean, about 1 hour 15 minutes.
- Cool in the pan on a wire rack until warm then invert and allow to finish cooling on the wire rack.
- Once cooled, combine powdered sugar and salt. Add the cider and stir to combine. Drizzle evenly over cake allowing it to run down the sides. Serve once glaze has set.