Fruity twist to a classic coffee cake with a crumbly topping.
30 min
40 min
12
1/2 cup butter
2 eggs
1 1/2 cups brown sugar, packed
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
2 cups chopped apples
1/2 cup brown sugar (topping)
1/2 cup flour (topping)
1/2 teaspoon cinnamon (topping)
4 tablespoons softened butter (topping)
Preheat oven to 350°F. Grease 13x9 glass baking dish.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well between each.
Mix flour, baking soda, cinnamon, and salt in separate bowl.
Alternate adding flour mixture and sour cream with vanilla to butter mixture.
Fold apples into mixture. Pour into baking dish.
Mix topping ingredients until coarse crumbs. Sprinkle over cake.
Bake 30-40 minutes until golden brown. Cool 10 minutes before serving.
