Reposted from my personal Facebook page because Autumn is upon us and I love to bake during this time of year!

French Apple Coffee Cake

Pre-heat oven to 350

It is also helpful at this time to melt the 7 TBSP of butter for a later step so that it has time to cool before incorporation.

In a small mixing bowl combine the following for the crumble top

  • 1/3 cup each Packed Brown Sugar, Granulated Sugar, All Purpose Flour
  • 1/2 Stick (4 TBSP) unsalted butter, softened but not melted
  • 1 TBSP cinnamon

I’ve found that the best way to combine the ingredients is the get your hands right in and squish between your fingers until the mixture looks like large crumbs. Set aside.

Peel and dice tart baking apples until you have about a 1 1/2 cups.

In a small bowl toss apple dices with some cinnamon until the apple are lightly covered. Set aside. (I have also, tossed in a TBSP of lemon zest before with good results).

In a large mixing bowl whisk together:

  • 3 cups all-purpose flour
  • 1 TBSP Baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt

then add

  • 1 3/4 cup sour cream
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 3 large eggs
  • 7 TBSP of previously melted and cooled butter

Mix together with a rubber spatula gently, so that there are no dry lumps, but do not over mix, gently fold in the apples (The mixture will be fairly thick)

Divide into 2 greased 9 inch round pans. Spread mixture so it is even in pans. Sprinkle with Crumb mixture.

Place pans in center of pre-heated oven.

Check at 25 minutes using a toothpick test cake in the center. Toothpick should come out with crumbs attached but no batter. If toothpick is completely dry you have over baked it.

Baking time will depend on your oven and elevation.

Cool in pan at least 15 minutes before cutting (this will be the hardest part)