Here’s an old classic! Susan’s Apple Cream Coffeecake is a typewritten (!) recipe in my Cakes and Pies binder. I have often made it for company or for taking places as the pot luck contribution. I have absolutely no idea who Susan is – that was just the name of the cake. I looked the recipe up on the Internet and the closest I could get to a source is this. Even the woman who used it on her site says its from “a magazine”.
Despite all that, this recipe creates a delicious, moist cake that can be made ahead and frozen. The crunchy streusel topping contains walnuts, sugar and cinnamon. The cake itself is soft and tender with bits of apple, spice and brown sugar.
1/2 cup walnuts, chopped
2 tsp. ground cinnamon
1/2 cup granulated sugar
1/2 cup soft butter
1 cup sugar
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1 cup sour cream
1 medium apple
1. In a small bowl, mix chopped walnuts, cinnamon and 1/2 cup granulated sugar. Set aside
2. Grease a nine inch angel food pan with removable bottom.
3. Heat oven to 375F.
4. With an electric mixer, beat butter until creamy. Gradually add 1 cup sugar. Beat until light and fluffy.
5. Add eggs, one by one, then vanilla and beat until blended.
6. In large bowl, sift together (or use whisk to blend) flour, baking powder, salt and baking soda.
7. At low speed, beat flour mixture into butter mixture alternately with sour cream in 3 additions, finishing with the sour cream.
8. Spread half of the batter into the angel food pan. Top with pared, cored, thinly sliced apple. Top with HALF of walnut/sugar mixture. Next the rest of the batter, then the last of the walnut mixture.
9. Bake coffeecake 40 minutes or until cake tester inserted in the centre comes out clean.
10. Remove coffeecake and let it stand on a rack for 30 minutes. Next loosen the cake all around the sides with a metal spatula. Then by the top of the tube, lift cake still on base from the pan and let it cool completely.
11. Loosen it from the tube and carefully lift it to a plate or cake stand.
12. Sprinkle with sifted icing sugar, if desired.