Apple Sour Cream Coffee Cake

submitted by butterflydog

3 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups apples, peeled and sliced
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups sugar
3 tsp cinnamon
3 eggs
1/2 cup sour cream

This recipe featured in my local paper comes from The Culinary Institute
of America's new book : America's Baking Boot Camp. I made it for family
company and we all agreed it is a lovely basic apple cake. Grease and
flour a 9 inch square baking dish. Preheat oven to 325F. Sift dry
ingredients except sugar and cinnamon and set aside. Finely chop half of
the apples and leave other half sliced. Cream butter and one cup sugar on
medium speed until light and fluffy, about 3 to 5 minutes. Add eggs, one
at a time, scraping bottom and sides of bowl. Add chopped apples and sour
cream. Stir in the sifted dry ingredients. Gently fold in the sliced
apples just until they are coated. Pour into prepared pan, spreading it
into an even layer. Sift remaining sugar and cinnamon and sprinkle evenly
over batter. Bake in preheated oven 45 to 50 minutes or until tester
comes out clean and edges shrink from sides of the pan.

Yield 16 servings.

Note: batter may be thick but added apples release some moisture when
baked. Topping will sweet & crunchy. I cut larger pieces for 8 to 10
servings.

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