December 14th, 2011

Sour Cream Apple Coffee Cake

Sour Cream Apple Coffee Cake

 

We love this cake {for Christmas and for any excuse we can think of!}.  The sour cream and apples combine to make it so moist it just melts in your mouth!  I love it for Christmas because I can make it up a couple of days before for a no-hassle Christmas morning !  {Make sure to hide it so it doesn’t get eaten before Christmas}

Here’s our tradition:   We make up an egg strata the night before and just pop it in the oven when we get up so it’s ready when we’re done opening gifts, set out cute plates and mugs the night before, the coffee cake is ready, now just add wassail and hot cocoa for a perfect Christmas Breakfast – so simple!

When a friend of mine got married, her in-laws had a tradition of getting up at 4 am to make cinnamon rolls for Christmas breakfast.  Sounds yummy, but that’s way too ambitious for me {We usually are staying up most the night to wrap presents!}  My family loves this tradition because it is so yummy . . . I love it because it makes for a relaxing Christmas morning for me!

Another tradition I adopted from my in-laws was dinner on Christmas Eve rather than Christmas day . . . so all in all, Christmas for me is a day to relax and enjoy my family!

So what are some of your favorite traditions at Christmas?  Leave us a comment – we’d love to hear!

 

Sour Cream Apple Coffee Cake

Ingredients:

1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
2 medium granny smith apples

Topping:

1/3 cup brown sugar
1 teaspoon cinnamon
1 cup nuts, chopped (optional)

Directions:

Have all ingredients at room temperature.   Peel and cook sliced apples in microwave until tender (3-4 minutes).   Preheat oven to 325.

Cream butter and sugar in mixer until light and fluffy.  Turn mixer to low and fold in eggs one at a time, vanilla, and sour cream.  Mix well.  Add flour, salt and baking powder.  Mix on low.  Fold in apples by hand.

Spoon batter into a greased 9×13 glass pan.  Combine topping and sprinkle over batter.  Bake for 40-45 minutes – do not overbake.  Cool completely.  Cover tightly with Saran wrap.  Best served at least 24 hours later so the apples and sour cream and make it nice and moist!

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