Apple Cinnamon Crumb Cake

IMG_2222I cannot believe it is almost November.  These past few months have flown by and I am having a hard time keeping up.  The weather is finally cooling down here in Texas so I am getting excited and feeling the holiday spirit.   We have been in full remodel mode over at my house and so I am trying to keep things as normal as possible and breakfast and snacks are our gathering time.  Before everyone runs out the door for school and when the kids get home and we can all sit and chat before the rest of the day takes over.  This busy season, cool weather and hungry kids calls for this scrumptious Apple Cinnamon Crumb Cake.  We are a big banana bread family, but I knew we needed to change things up and this is pulling through as a favorite!  

Weather you just grabbed extra apples at the grocery store or you have ventured out to an apple orchard and have a lot of apples to work with, this recipe is sure to win some points with your family. Enjoy! 

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Apple Cinnamon Crumb Cake
Serves 15
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Cake Batter
  1. 2 cups all purpose flour
  2. 1 1/2 tsp baking powder
  3. 1/2 tsp baking soda
  4. 1 tsp cinnamon, ground
  5. 1/2 tsp salt
  6. 1 1/2 cups granulated sugar
  7. 1/2 cup unsalted butter, melted
  8. 1 cup sour cream
  9. 3 eggs
  10. 2 tsp vanilla extract
Apple Topping
  1. 2 medium gala apples, peeled and finely diced
  2. 1 Tbsp Granulated Sugar
  3. 1 tsp cinnamon
Crumb Topping
  1. 1 cup all purpose flour
  2. 3/4 cup light brown sugar
  3. 1 tsp cinnamon
  4. 1/4 tsp salt
  5. 1/2 cup unsalted butter, melted
Instructions
  1. Preheat oven to 350 degrees F and grease a 9x13 inch baking pan
  2. Whisk together the flour, baking powder, baking soda, salt and sugar in a large bowl
  3. Whisk in the melted butter, sour cream, eggs and vanilla extract until smooth
  4. Pour the batter into prepared pan
  5. Cut apples into 1" pieces and sprinkle with sugar and cinnamon, toss until fully coated
  6. Sprinkle the apples on top of the cake batter to cover completely
  7. In a small bowl, stir together the flour, brown sugar, cinnamon, salt and melted butter to make the crumb topping
  8. Sprinkle the crumb topping on top of the apples to fully cover
  9. Bake cake for 35-40 minutes until golden brown and knife comes out clean
  10. Serve warm and store in air tight container
INK foods : In Nanny's Kitchen http://inkfoods.com/
 IMG_2210Ink Foods Signature

Nanny’s Sour Cream Coffee Crumb Cake

sour cream coffee cake 1As I sit here and share this recipe with you, I want you to know how special this one is.  If you know or don’t know, “Ink” stands for In Nanny’s Kitchen and my nanny was the wonderful baker in our family.  I have a full book loaded with recipes, some that I have made and many that I have not gotten to yet, but will very soon!  This coffee crumb cake recipe is not just any crumb cake, it is full of wonderful memories for my mom and my aunts that were raised eating this weekly.  As I comb through the pages of my Nanny’s recipe book, I watched my mom and my aunt laugh at all the fun they had and great memories of their mom baking.  I hope you enjoy this as much as I have!!!

coffee cake 2

September is national breakfast month and I couldn’t be happier knowing that I have an excuse to indulge in breakfast for every meal if I wish. With so many options for breakfast, the key to my success is easy and satisfying for the whole family. Sour Cream Coffee Cake is an old family classic, baked straight from my “Nanny’s” kitchen. This recipe has a rich buttery flavor, filled with a cinnamon sugar swirl and will pair well with a soothing cup of tea or coffee to give your day a boost.

Nanny's Sour Cream Coffee Cake
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Ingredients
  1. Cake
  2. 2 Cups Granulated Sugar
  3. 1Cup Butter, Unsalted
  4. 4 Eggs
  5. 4 Cups All Purpose Flour
  6. 2 tsp Baking Powder
  7. 2 tsp Baking Soda
  8. 1 Tbsp Vanilla Extract
  9. 2 Cups Sour Cream
  10. Filling and Topping
  11. 2 tsp Cinnamon
  12. ½ Cup Granulated Sugar
  13. 1 Cup Pecans, Chopped
Instructions
  1. Preheat oven to 350 degrees F
  2. Cream sugar and butter until smooth
  3. Add eggs and vanilla extract until combined
  4. Sift dry ingredients together and add to the egg mixture alternating with sour cream
  5. Pour ½ of the batter into a 9x13 greased pan
  6. Sprinkle half of the filling mixture to cover the first layer
  7. Add the remaining batter to the pan and sprinkle the remaining filling mixture over the top of the cake
  8. Bake at 350 degrees F for 40-45 minutes or until cake tester comes out clean
Adapted from My Nanny's Recipe Book
Adapted from My Nanny's Recipe Book
INK foods : In Nanny's Kitchen http://inkfoods.com/
sour cream coffee cake

Recipe featured in The Advocate Magazine, September 2015
Photography by Megan Weaver 

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