Friendly reminder: This website utilises cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes approximately 24 servings

Ingredients
Coffee Cake
8 tablespoons unsalted butter

1 1/2 cups firmly packed brown sugar

2 eggs

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup sour cream

1 teaspoon vanilla extract

2 granny smith apples, peeled and diced

Crumble Topping
1/2 cup firmly packed brown sugar

1/2 cup flour

1/2 teaspoon cinnamon

4 tablespoons unsalted butter, softened

RATE THIS RECIPE

Based on 39 ratings

Preparation Method

  1. Preheat Wolf oven on BAKE at 350°F and set a rack to position 3.
  2. In mixing bowl, cream the butter and sugar until light and fluffy.
  3. Add eggs one at a time.
  4. Mix until combined.
  5. Sift together the dry ingredients.
  6. Alternate adding the dry ingredients with the sour cream and vanilla.
  7. Once mixed, add the apples and gently stir through.
  8. Pour the mixture into greased 9 x 13 pan.
  9. For the topping, add all ingredients to bowl and mix with hands until crumbly.
  10. Sprinkle mixture on top of cake to form an even coating.
  11. Bake in preheated Wolf oven for 35 to 40 minutes.
  12. When toothpick comes out clean from the center of the cake, remove and cool in pan.
  13. Best if served the next day.