Chocolate Chip Sour Cream Coffee Cake with Apples
★★★★★
PREP TIME
30 minutes
COOK TIME
40 minutes
MAKES
one 9-inch cake
Ingredients
1 cup
walnuts, coarsely chopped
2 tablespoons
ground cinnamon
1 1/2 cups
plus 2 tablespoons sugar, divided
1/2 cup
butter, softened
2
eggs
1 teaspoon
vanilla
2 cups
sifted flour
1 teaspoon
baking powder
1/2 teaspoon
salt
1 1/2 teaspoons
baking soda
1 cup
full-fat sour cream
1
medium apple, thinly sliced
3/4 cup
chocolate chips
Instructions
- Preheat the oven to 375° F. Butter a springform pan and line the bottom with a circle of parchment paper.
- Mix together the walnuts, the cinnamon, and 2 tablespoons of the sugar in a bowl and set aside.
- In the bowl of a stand mixer (or using hand beaters), beat together the butter and 1 1/2 cups sugar until light-colored and fluffy.
- Add the eggs and the vanilla and beat until combined.
- Sift the dry ingredients together (you will have sifted the flour twice, which keeps the cake light even with the addition of the sour cream).
- With the mixer running at low speed, alternate adding the dry ingredients and the sour cream to the butter and sugar mixture. You want 3 additions of each, ending with the sour cream. Be sure not to over-mix!
- Use a wooden spoon or a spatula to fold in the chocolate chips.
- Pour half of the batter into the prepared springform pan. Starting on the outside edge, place the apple slices in a concentric circle. Sprinkle half of the cinnamon-sugar-walnut mixture over the apples, then pour in the rest of the batter. Smooth with a rubber spatula.
- Top the cake with the remainder of the cinnamon-sugar-walnut mixture, then bake it for 40 minutes, or until it's golden-brown and a toothpick inserted in the center comes out clean. Let the cake cool in the pan until the edges start to pull away from the sides.
