Coffee Cake

Coffee Cake

The great gals at Tastespotting are having a sour cream recipe day so this is what I wanted to throw in the ring. I found this on ….Tastespotting of course, but made a few adjustments. I thought the apple would be a sweet addition and I had one in the house I wanted to bake with so in it went.

I got my idea from Miss in the Kitchen and I have to tell you hers looks way more yummy than mine, but this recipe is super quick. Just get that butter at room temperature and it is a breeze. Perfect for breakfast, tea time or snacking on the go.

Dry Ingredients

Dry Ingredients

Sour Cream Apple and Walnut Coffee Cake

Recipe created for by Lisa Zwirn.


1/2 cup all-purpose flour (never mentioned where to use this…….smaller amounts may go in this mixture after incorporating all the other ingredients is my guess)

2 tablespoons butter, softened

1 teaspoon ground cinnamon

1 1/4 cups walnuts, coarsely chopped



1/2 cup pure maple syrup

1 small apple finely chopped


2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar



1/2 cup butter, softened ( mine needed more butter….)

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream or vanilla yogurt

Cooking Directions:

Preheat oven to 350˚, spray a Bundt pan with cooking spray until well coated.

Add butter and cinnamon to a medium bowl and mix with a fork until combined and crumbly. Mix in walnuts and maple syrup. (If your mixture is too runny this is where you should temper with the flour)

Coffee Cake pan

Coffee Cake pan

In a small bowl combine flour,baking powder, baking soda and salt. Set aside.  With an electric mixer (paddle attachment if you have one), beat sugar and butter  until fluffy. Beat in eggs one at a time, add in vanilla. Mix in flour mixture in two batches, alternating with sour cream, just until blended. (My mixture was really thick and my guess is I needed more butter….isnt’ that the cure for everything! ;-)

Spoon half of batter into prepared pan. Spoon maple filling over batter. Spread remaining batter over filling and smooth top.  Bake about  30-35 minutes or until a tooth pick inserted comes out clean. Transfer pan to rack and cool 15 minutes. Run knife around pan sides to loosen cake. Remove to a wire rack to cool.

Serve with some confectioners sugar or vanilla ice cream and a big cup a java!!

Bon Appétit!