I honestly don’t know how this would work with apple slices, but I think you should give it a try. I might cut apples into chunks and toss in some lemon juice and then the filling mixture before adding them to cake. I might also leave out the cocoa? Let me know how it works!
Many years ago I worked in a restaurant which made a great sour cream coffee cake and have been looking for a recipe worthy of the name ever since. This one looks terrific, and I’ll be trying it this afternoon!
Wow, made this cake last night and it was phenominal! I had some topping leftover that I’ve been eating by the palmful (hehe). Don’t think it will last through another breakfast though. Thanks for sharing!
HI Tim! I am 12 years old and I LOVE to bake! i made this coffeecake for my brother who was in heaven when he first took a bite! I also made your vanilla caramel cake and it came out delicious!! I am trying to find a good recipe for spice cake with coffee as one of the ingredients! Also, my moms birthday is coming up on May 18 and i was wondering if u also had a good recipe for almond………….. something! it can be cake or tarts just something with almonds!
Honestly I just so want to know the real, actual reason why baking soda is needed in some cakes and not others? Do you happen to know why it is needed at all?
P.S. I really love what you guys are doing on this site :)
I have a Question: I want to take this to work on Saturday morning, but won’t have the time to make it on Friday. Do you think I could make it Thursday and just keep it in the fridge until Saturday morning?
The easiest trick for spreading the batter layer is to take a spoon and dip the back in a bowl of cold water and then use it to spread the batter. It´s a huge difference and the amount of water doesn´t bother one bit.I swore by Budapest coffee cake (by Maida Heatter) as the greatest, but now you really put me in a tight spot! This is a great recipe.
Made this!!! Truly delicious. It made a bunch so took it to work to share (one of my admitted joys of cooking). This recipe is SO good that folks sought me out to tell me how yummy it was – passing on the thanks to you. Your recipes are not only inspiring (and photos gorgeous) they coax me into all the extra little steps i’d otherwise consider cutting corners on, like toasting the pecans and bringing out BOTH the food processor and stand mixer. Thank you much for all put into these recipes and the sharing of them.
Yum! This has become my go-to coffee cake recipe. And for anyone that likes coconut, I made a variation where I replaced half of the sour cream with coconut milk, added a bunch of flaked coconut to the batter at the end, and replaced the nuts with more coconut in the crumble. It was really good! This recipe is definitely a good coffee cake springboard.
(Side note: I’ve also tried making it in two loaf pans instead of the 9×13, which I don’t recommend. I don’t think the crumb holds up as well for a deeper cake… But I should have known!)
I remembered this cake and post for the past 8 years. And now when I was in Brooklyn,
I went to Baked. Their sour cream coffee cake was amazing. Thanks for the great tip. And now after another big move, I’ll have to make this at home.
Made this tonight, it was delicious! Super moist but still dense and the crumble added the perfect crunch. The cocoa was just subtle enough to be noticed but didn’t throw off the balance. I also had to do a last minute sub of 8oz sour cream and 8oz 2% Greek yogurt but it turned out fine. Thanks for posting, will definitely be making this again!