Baking: Apple Coffee Cake

Sometimes what I bake is dictated by what I have in the kitchen that needs to be used before it spoils. This time the extra ingredient was sour cream. I was tired to thinking of Mexican food when it comes to extra sour cream. Instead of nachos or quesadillas, I opted to bake. I've heard that sour cream makes very moist cakes. So lucky for me, I was looking through a recent issue of Food & Wine magazine and came across a coffee cake recipe. What was even more intriguing was that it also including apples.

The first step is to make the streusel topping with flour, salt, brown sugar, and butter. Using a food processor makes this step easier. Toss in the cubes of cold butter with the fry ingredients. Pulse until it resembles coarse meal. Remove and set aside.

Next, I needed to measure out my other ingredients, including some diced granny smith apple.

And that sour cream.

And here are some beaten eggs.

In a stand up mixer, combines the dry ingredients with the butter until mixed. Again, it should resemble coarse meal.

Then add the eggs and sour cream to incorporate evenly.

Lastly, add the apples and mix.

Scoop the batter into individual muffin tins lined with paper. Then top with the prepped streusel.

Here's a closer look at an individual prepped crumb cake with streusal topping. Then into a preheated oven at 350oF for about 30 minutes.

The cake should have risen and the streusal topping melted. The smell should sweet and spicy. Insides, the cake is super moist from the sour cream and the apples add not only nice texture but also a slight tart. It's a nice balance with the sweet topping.

I really enjoyed this recipe and wouldn't hesitate to make it again. It was easy and tasted good.

My recipe was adapted to Food & Wine Magazine's:

Apple Crumb Coffee Cakes
Contributed by Spike Gjerde

* ACTIVE: 20 MIN
* TOTAL TIME: 1 HR
* SERVINGS: Makes 18 muffins

Streusel
1. 1 cup all-purpose flour
2. 1/2 cup light brown sugar
3. 1/2 teaspoon salt
4. 5 tablespoons cold unsalted butter, cut into small pieces

Crumb Cake
1. 1 1/2 cups all-purpose flour
2. 1 cup granulated sugar
3. 1 teaspoon salt
4. 1 1/2 teaspoons baking powder
5. 1/2 teaspoon baking soda
6. 1/2 teaspoon cinnamon
7. 1 stick cold unsalted butter, cut into small pieces
8. 3/4 cup sour cream
9. 1 large egg, beaten
10. 1 large Granny Smith apple, peeled and finely diced

1. MAKE THE STREUSEL Preheat the oven to 350°. In the bowl of a standing mixer fitted with the paddle, combine the flour with the brown sugar and salt. Add the butter pieces and mix at medium-low speed until the mixture resembles coarse meal; continue mixing the streusel until very small clumps form. Transfer the streusel to a large plate and refrigerate until it is well chilled, about 10 minutes.
2. MAKE THE CRUMB CAKES Line 18 standard-size muffin cups with paper liners. Spray the liners with vegetable oil cooking spray. In the mixer bowl, combine the flour with the granulated sugar, salt, baking powder, baking soda and cinnamon. Add the butter pieces and beat at low speed until the mixture resembles coarse meal. Add the sour cream and beaten egg and beat until the batter is smooth. Add the diced apple and beat just until incorporated.
3. Fill the muffin cups halfway with the crumb cake batter. Press the streusel into clumps and sprinkle on top. Bake the crumb cakes in the center of the oven for about 30 minutes, until risen, golden and springy to the touch; rotate the pans halfway through baking. Let the crumb cakes cool slightly before serving.

Make Ahead The crumb cakes can be made 1 day ahead and kept in an airtight container. Rewarm before serving.