Good morning friends! Today, I’m sharing a recipe for something yummy that pairs with one of my favorite beverages…coffee! My love for java began when I was a child, sneaking sips out of my Momma’s piping hot mug of coffee + half and half + Sweet n’ Low when she asked me to refill her coffee while she caught up on episodes of her favorite soap operas in her comfy recliner. My Momma has since passed away, but getting my coffee addiction from her is one of my favorite memories.
This apple crumb coffee cake is the perfect combination of a buttery, crumby cake and tart apples. It is the perfect treat to pair with your morning cup of jo on a chilly Fall morning.
- 3 cups flour
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 cup (2 sticks) butter, melted
- 1 teaspoon vanilla
- 2 large (or 3 small) tart apples, peeled and chopped
- 8 Tablespoons butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup sour cream
- 2 cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- Preheat the oven to 350 degrees. Grease a 9 x 13 inch baking pan.
- In a mixing bowl, whisk together 3 cups flour, sugar, salt, cinnamon, and nutmeg. Add the melted butter and vanilla extract and stir until the mixture is evenly moist.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each Beat in vanilla and sour cream. In another bowl, mix together the flour, baking soda, salt and baking powder. Add this to the butter mixture, stirring until the ingredients are combined.
- Spread half the batter into a thin layer at the bottom of the pan. Sprinkle the apple chunks evenly over the batter. Top with about 1 cup of the crumble mixture. Spread the remaining batter over top followed by the rest of the crumble.
- Bake the mixture for 35-40 minutes or until a tester inserted in the center comes out clean. If the top gets too brown, cover with foil for the last 10-15 minutes.
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