Apple and Sour Cream Coffee Cake

Bribery.  That’s right.  I decided to make this for the ladies in the office of our middle school.  Why?  First off I want to be their favorite sub.  Second, my kid goes to school there….you never know when you might need a favor.  Also they called me in to sub IN the office, meaning not in an actual classroom….I must tell you that I was asked to sub for the ISS….what’s ISS?  In School Suspension.  Meaning I would be the watch dog!

Disturbing fact: I was so thrilled to be THAT person…no kidding.  This made my day when they asked me.  I was beyond excited about the potential of subbing for that position.  So just to make sure they understood my happiness (and hide my craziness) the decision to make them cake was a good one!  Yep that’s how I roll people!

Apple and Sour Cream Coffee Cake (with a little caramel sauce)

This recipe is from my: Everyday Food Magazine (you might remember the initial story on how I hoard them! ) This is from October 2010 #76.  I was planning on making another lovely cake from Mrs Stewart’s collection but I randomly decided to check it online because it was asking for 5 1/2 cups of flour (which in my little crazy head sounded a bit much) turns out the reviews were HORRID…well you win some and you lose some…even for Mrs Stewart!  This Coffee Cake, however, received rave reviews!  Way to save the day!


For the crumb topping:

1/4 cup (1/2 stick) cold unsalted butter, cut into pieces

1/2 cup packed light-brown sugar

1/2 cup toasted pecans, chopped

1/4 cup old-fashioned rolled oats

1/2 teaspoon cinnamon

1/4 teaspoon coarse salt

For the batter:

1/2 cup (1 stick) unsalted butter, room temperature, plus more for cake pan

2 cups all-purpose flour (spooned and leveled), plus more for cake pan

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon coarse salt

1 cup granulated sugar

1/2 cup packed light-brown sugar

4 large eggs

1 cup sour cream

2 Winesap or Granny Smith apples (about 1 pound), peeled, cored, and diced medium

1 cup toasted pecans, chopped

How to:

Preheat oven to 350 degrees. Make topping: In a medium bowl, combine butter, brown sugar, pecans, oats, cinnamon, and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use.

Make batter: Butter and flour an angel-food cake pan or 14-cup Bundt cake pan.  In a large bowl, whisk together flour, baking soda, cinnamon, and salt.  In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes.  Beat in eggs, one at a time, scraping down bowl after each addition.  Add sour cream and beat to combine.  With mixer on low, gradually add flour mixture and beat just until combined.  With a rubber spatula, fold in apples and pecans; transfer batter to pan.  Top with crumb topping and, with a butter knife, gently fold some of topping into batter.  Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes.  Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool.

great start!

even better when done!

out of the mold and still in one piece…there is hope for me yet!

Note: after reading the comments on Mrs Stewart’s website I decided to make it in a Bunt Cake Pan.  Let it cool, flip it and then flip it back.  I also make a caramel sauce/drizzle as an extra incentive to love me more 🙂

like my fancy little caramel design? 🙂

I like to serve this with a caramel sauce.  It was not mentioned in the little magazine but I think it made this even more so delicious.  I like to make my own (recipe below) or you could buy your favorite at the store.  Either way it kinds of brings it all together for me.

yummy sticky caramel sauce

My caramel sauce post: my uncle’s famous caramel sauce

Printer Friendly: Apple and Sour Cream Coffee Cake

Printer Friendly (caramel sauce): Uncle Andre’s Famous Caramel Sauce

Peace and Bribery,


I shared my recipe on this lovely linky party please go check it out:



Apple Spice Cake

How does one become a classic?  Or how does something become a classic?  When it is utilized enough?  Requested enough?  Thought of?  etc… This recipe is a classic in my mind…or it should.

Lovely apples

I don’t have much of a witty story here only that I have made this recipe a lot.  The first time I saw it on The Martha Stewart Show back in 2006, I knew right away that it was a great recipe.  I made it that same night.   The reviews were outstanding.  Everyone loved the cake.  It was so simple to make….which if you have made M.S.’s recipes you know it’s not always the case.  Don’t get me wrong, I think Martha is a pretty darn cool cat, but she sure knows how to throw in a few extras in everything she does!

Come to think of it, it’s not even her recipe.  It was a guest’s recipe on her show…..mmmmm interesting….vewy vewy interesting!

Dorothy Mae Brown is the lady who showed Martha the cake recipe.  In fact, I am somewhat surprise that since it didn’t involve super natural cooking equipment Martha was even interested in this cake….OK, OK I’ll stop my little sarcastic tone.  (I guess I am still a little bitter over the Espresso Tart)


1 1/3 cups vegetable oil

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

3 large eggs

3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)

1 cup chopped assorted nuts, such as pecans and walnuts (optional)

1 teaspoon pure vanilla extract

Caramel Sauce (your own, Dorothy Mae’s or My Uncle’s….see below)

How to:
Preheat oven to 350 degrees.
Spray a 12-cup Bundt pan with cooking spray or butter and flour, set aside

In a large bowl sift together flour, cinnamon, baking soda, and salt, set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.

With mixer on medium speed, gradually shake in dry ingredients until just incorporated.  At this point, I should mention that the batter will seem somewhat thick and dry but fear not….


Add apples and, if desired, nuts, to batter; mix to combine.  Add vanilla, mixing until incorporated.  See the juice from the apples helps the batter greatly.  🙂

Apples joining the party

Looks so good and it's not even baked yet!

Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.

Ready to rock and roll in the oven (???)

Be ready for your home to smell AMAZING!

Remove from oven, and cool slightly on a wire rack.  Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce.  I also like to sprinkle a little bit of powdered sugar, to make everything look pretty…like I am in my own little movie!

My Caramel Sauce:  Uncle Andre’s Famous Caramel Sauce

Dorothy Mae’s Caramel Sauce:

1 cup light-brown sugar

1/2 cup (1 stick) unsalted butter

1/4 cup evaporated milk

1 teaspoon pure vanilla extract

Pinch of salt

How to:
Combine ingredients in a small saucepan over medium heat.  Cook, stirring, until thickened to desired consistency.
I have to admit, although I love my Uncle’s caramel sauce, I make Dorothy’s because it is extremely simple and I always make a double batch because people like a good amount of caramel sauce over their cake….and then there is always the couple spoonfuls I sneak while serving it.

Best when caramel sauce is warm....scrumptious!

Printer Friendly: Apple Spice Cake
Peace and Keep it Simple,
Note: I see that my pics for the one piece is really weird….I was playing with my “fix it” photoshop…evidently I need to work on my technique some more!

Apple Cake

Some people are generous.  Nadine is very very generous.  She is always willing to give you any recipes she has.  I use to hate asking for recipes because some people are very secretive about “their” recipes.  I am not like that, so it’s hard for me to understand why you wouldn’t want someone else to eat/make something delicious.  But I know a LOT of people like that.  (no, not you….) I get so excited when I find a great recipe, I want to share it with the world!

Nadine’s daughter Jenny has the best recipe for chicken salad.  I want that recipe….the exact recipe.  Jenny has been known to be extremely vague (not in a mean way) about that darn chicken recipe.  But I understand, I had to actually start paying a lot of attention to my cooking because I hardly follow my own recipes!  When you blog, it seems people want exact measurements…. 😉

Maybe NOW I will have an exact recipe….come on Jenny the blog world is ready!

Back to Nadine’s wonderful Apple Cake, so delicious and pretty darn easy to make.  Bonus: recipe is extremely easy to double.  In fact Nadine said she always makes a double batch when making it for a card night or family gatherings.


For the Cake:

2 cups apples finely diced (you don’t need to peel them)

1 cup sugar

1 cup flour

1/2 teaspoon cinnamon

1 teaspoon baking soda

1 egg

1/4 teaspoon salt

1/2 cup chopped walnuts (or other nuts but walnuts taste best)

For the Sauce:

1/4 cup brown sugar

1 1/4 cup sugar

1 tablespoon flour

1/2 cup water

2 tablespoons butter

1/2 teaspoon vanilla

Dash salt

How to:

Heat your oven to 375F

Butter an 8X8 pan.  Set aside.

In a large bowl mix your apple and your sugar.  Set aside until your sugar has melted.  I tossed the apple and sugar a few times during this process.

In you mixer put your flour, cinnamon, baking soda and salt.  Add your sugar and apple mixture and your egg.  Mix well.  Add your chopped nuts.  Mix gently.  Pour into your prepared pan and bake for 35-40 minutes in your preheated oven.

Ready for the oven

Ready for the oven

When you have about 5-10 minutes left to your baking time, start your sauce.  In a medium sauce pan add all your ingredients and gently bring to a boil.  You must stir constantly while cooking your sauce.  Pour your hot sauce over your hot cake right out of the oven.   I took the time to slowly pour my sauce all over the cake to cover every bit of my cake.

Fresh out of the oven covered with a beautiful sauce

Fresh out of the oven covered with a beautiful sauce

Note: as I said above, Nadine usually doubles this recipe.  I didn’t really need to double it but I started chopping my apples and I got carried away….so I doubled the recipe!  If you do decide to be ambitious like me, simply butter a 9X13 pan….and double all ingredients.  BUT cooking time was the same! 🙂

This cake is so moist and flavorful.  I love the sweetness and “gooeyness” of the sauce with the “spongyness” of the cake.  (I am full of new words today!)

Sunshine and I had our cake and we ate it too!

Sunshine and I had our cake and we ate it too!

Printer friendly: Apple Cake

Peace and let’s share!


Also shared on:


Nadine’s Cake

My friend Jenny’s mom is a great cook.  GREAT!  She is also the most humble person you will meet.  She never takes credit for anything.  She always says: “oh, it was nothing.”  Yet it is always something!

I met Nadine playing Euchre.  For those of you who don’t know what Euchre is well lucky you, I am a nerd and I love to share the information…

Euchre: a card game in which each player is dealt five cards and the player making trump must take three tricks to win a hand.

Thank you Merriam-Webster On-Line Dictionary!

It is mostly played in the Mid-West.  I didn’t know about Euchre or Euchre Clubs until I moved to Indiana.  Aunt Joyce (sassy pork) invited me to be a sub for her monthly Euchre Club.  That was 5 years ago…I loved it…and there was WINE!  Double whammy for Isabelle!  I also have met some wonderful and FUNNY ladies at this Euchre Club…and they made me a permanent member that night!  It’s the accent and my incredibly crazy stories I tell them about my life as a circus! 🙂

So at our last Euchre “evening”, Nadine made this amazing cake, kind of like a coffee cake but a little less cakey…just go with it!  I asked for the recipe and the permission to blog it.  She said yes! (duh)


2 package crescent rolls

1 1/2 cup sugar

1 egg, separated (at room temperature)

8 ounce package cream cheese (at room temperature)

1 teaspoon vanilla

1 teaspoon almond extract

1 teaspoon cinnamon

1/2 cup chopped walnuts

Glaze (optional)

How to:

Preheat your oven to 350F

Butter or spray an 9 x 13 inch baking pan.  Lay one package of crescent roll at the bottom of your prepared pan.  Set aside.

Cream 1 cup sugar, egg yolk, cream cheese, vanilla and almond extract. Pour over your layer of crescent roll.  Lay other package of rolls over mixture.  Brush with egg white, don’t over do it, you’re not making scramble eggs here!  Mix cinnamon, remaining sugar and walnuts and sprinkle on top.  Bake 350 for 30 minutes.
The glaze: I mixed  2 teaspoons Amaretto with  2 tablespoons powdered sugar and drizzled on top while still warm.
It smells so delicious:
smells delicious!

smells delicious!

Little afternoon snack…
yummy for me :)

yummy for me 🙂

By the way, I made this yesterday morning.  I had a very very long day building/working on our chicken coop.  I thought I could make this early morning and it would be a great dessert for supper….it was gone by 3!
Printer friendly: Nadine’s cake
Peace and Cake (sounds like piece of cake !),
Note: This cake is featured on both Mangia Mondays: My Sweet and Savory & the lovely:  Delightfully Dowling