"This is an attractive tube cake filled with tender apple slices and cinnamony-sweet streusel. The rich sour cream makes a fine-textured cake." — Carol
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apple - peeled, cored and sliced
packed brown sugar
Now, I’m not too sure about the scientifics of baking… I read the couple of reviews that mentioned the cake having been dry. The first time I made this cake, I followed the recipe exactly, and the cake came out -- delicious. I considered it to be more… “heavy” than “dry.”
The second time, there were a lot of differences: I was a bit reckless. I forgot the salt and the jelly, and I dumped all the ingredients into one bowl and stirred really hard. I was using two 8x8 inch pans, so I increased the recipe (in my head) by ¼ and went with the flow. I used three apples. (As I said, I forgot the jelly entirely. Oops.) -- The 8x8 pans were so shallow that the lack of jelly -- was no problem at all. In addition to my modifications, in order to make it “less dry” -- I added about… a ¼ cup of milk. Recklessness, indeed! I wasn’t sure exactly how it would come out… or if that was breaking an age old baking rule -- etc etc.
The results. Were. Amazing. I have never eaten a better cake. I think I am accidentally going to have eaten one entire 8x8 pan of this cake by the time tomorrow is over. My grandmother, aunt, & three cousins loved it as well. So yes, as a suggestion: I would suggest -- adding ¼ cup milk. There were about three pieces that were eaten before the cake had a chance to sit -- for even 10 minutes, and this might seem obvious, but the texture was a thousand times better a few hours later. (I’m eating a huge piece, taking bites inbetween sentences. Mmm!)
If you want to choke to death, try this cake. It was so dry, it was unbelievable. We have a fox that frequents our yard and as you know, foxes will eat just about anything. We watched him eat it ...it looked like we had fed him a cup of peanut butter...his mouth was nearly stuck shut! Don't make this CAKE!!!!
This recipe is good, but I read the other reviews before making it and so I only used two cups of flour rather than three. I also chopped half the apples and mixed it in with the batter and then put the other half on top. With those changes, the cake was really moist and turned out fabulous!
This is a great dessert cake, I have yet to have any leftovers after we have friends over for dinner.
the only reason I gave it 4 stars is because I too ommitted one of the cups of flour, using only 2. PERFECT that way! MMMMM
This cake was tasty but if I were going to make it again, I would chop the apples, mix them with 1/2 the streusel, and swirl them throughout the cake. I think that would improve the consistency.
This coffee cake is a fabulous addition to any brunch or breakfast. I make this frequently and it is always requested.
I made this in a hurry for a 'dessert supper' for a friend. I used a bundt cake pan and and added butter flavoring, as well as used canned blanched (not cooked) and chopped apples, only 2 1/4 cups of flour, a cup and a half of sour cream, and left out the apple jelly. It was excellent; a little crumbly on the surface like a good streusel cake should be, but not too heavy. I will make this again - it will make a good breakfast pastry too!
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Sour Cream Streusel Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 160
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