And what better to pair with your coffee than, you guessed it… a coffee cake! And not just any coffee cake, oh no. This rich, buttery confection will fill your home with the sweet aroma of cinnamon apples and toasty pecans – a sure way to warm up your kitchen during these colder months.
PREP TIME: 15 minutes
COOK TIME: 45- 55 minutes
MAKES: 12 servings
For the cake:
- 1 & 1/2 sticks butter, room temp.
- 2 cups sugar
- 1 teaspoon vanilla
- 3 cups flour, sifted
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 1/4 heaping cup sour cream
- 3 egg whites, whipped until stiff
- 1 granny smith apple, peeled and chopped
For the topping:
- 1 & 1/2 sticks butter, cold
- 3/4 cup flour
- 1 & 1/2 cups brown sugar
- 2 tbsp cinnamon
- 1 & 1/2 cups pecans, chopped
Our cast of characters. Well…most of them. Vanilla, sour cream, salt: you are loved.
First, preheat your oven to 350 degrees. Whew, that was easy. We’re off to a good start!
We like to prep all the different components individually, that way when the time comes to combine everything, you’re ready to roll! Start by sifting together the flour, baking soda, and salt in a medium mixing bowl. Then, in a small bowl or measuring cup, whisk together the milk and sour cream until relatively smooth–a few lumps won’t hurt ya. Next chop up the pecans and set aside; same goes for the apple.
Now, in your very largest mixing bowl, cream together the butter, sugar, and vanilla. Once this is smooth, start adding the flour and milk mixtures batch by batch until just combined – be careful not to overbeat.
Whip up the egg whites until stiff peaks form, then add them to the mixture along with your chopped apples. Gently fold everything together and voila! Our batter is complete! Set that aside and begin cutting together the topping ingredients. You can use a pastry cutter or pair of forks to do this; we found it’s really helpful to cut the cold butter into little cubes before adding to the topping mixture.
Once your topping is mixed up, pour half of the batter into a buttered 9 x 13 baking dish. The batter will be quite thick, so you will need to use a spatula to spread it out to the edges of the pan. Sprinkle about a cup of the topping over the first layer of batter. Pour the remaining batter on and spread it out nice and even, then top it all off with the rest of the crumble mixture.
Bake for 45 minutes, or until the middle is no longer jiggly wiggly.
Brew yourself a pot of Cameron’s Coffee and enjoy 🙂