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- 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 tablespoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ cup unsalted butter, softened - 3 large eggs - 1 cup sour cream - 1 teaspoon vanilla extract - 2 cups Granny Smith apples, peeled and diced - 1 tablespoon lemon juice - ½ cup brown sugar - 1 tablespoon ground cinnamon - 1 cup chopped walnuts or pecans (optional) This coffee cake is a joy to bake. The mix of flavors and textures makes it a delight. You start with dry ingredients. They include flour, sugar, baking powder, baking soda, salt, and cinnamon. This blend gives the cake its light and fluffy texture. Next, you have the wet ingredients. The butter must be soft for easy mixing. Eggs add richness, while sour cream makes it moist. Vanilla brings warmth and depth. The fruit is a key part. Granny Smith apples add a tart bite. The lemon juice keeps them fresh and bright. Finally, the cinnamon swirl and topping bring sweetness. Brown sugar and cinnamon create a warm flavor. If you like, add walnuts or pecans for crunch. Gather these ingredients, and you’re ready to create a beautiful coffee cake! - Preheat your oven to 350°F (175°C). - Grease and flour a 9x13 inch baking pan, or use parchment paper for easier removal. - In a large bowl, whisk together: - 2 cups all-purpose flour - 1 ½ cups granulated sugar - 1 tablespoon baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - In another bowl, beat ½ cup softened butter with an electric mixer for one minute. - Add 3 large eggs one at a time, mixing well after each. - Mix in 1 cup sour cream and 1 teaspoon vanilla extract until smooth. - Gradually add the dry mixture to the wet ingredients. - Mix just until combined. Do not over mix. - Gently fold in: - 2 cups diced Granny Smith apples - 1 tablespoon lemon juice - Pour half of the batter into the pan. - Sprinkle half of the cinnamon topping over the batter. - Layer the remaining batter on top. - Add the rest of the cinnamon mixture on top. - Use a knife to swirl the batter for a marbled effect. - Bake the coffee cake for 45-50 minutes. - Check doneness by inserting a toothpick into the center. - It’s done when the toothpick comes out clean. To get the perfect texture, measure your ingredients carefully. Use measuring cups for dry and wet items. This gives you the right balance. If you add too much flour or sugar, the cake can turn out dry. Another key point is to avoid overmixing the batter. Mix just until the dry ingredients blend in. Overmixing can make the cake tough. It’s like a dance; mix gently and let the batter flow. Once your cake cools, dust it with powdered sugar. This adds a lovely touch. A light sprinkle makes it look like a bakery treat. For the best experience, serve it warm. Pair it with coffee or tea. The warm cake and hot drink create a cozy moment. You can also cut it into squares for a nice presentation. For this recipe, a 9x13 inch baking pan works best. You can grease it or use parchment paper. Parchment makes the cake easy to lift out. If you have a stand mixer, use it to beat the butter and eggs. It saves time and does a great job. Mixing by hand works too; just be careful not to overmix. Having the right tools makes your baking more fun and easy! {{image_2}} You can switch up the apples for other types. Honeycrisp or Fuji apples add a sweet twist. If you prefer tart, use Granny Smith as the recipe suggests. You can also include berries like blueberries or raspberries. They add a burst of flavor and color. For a gluten-free version, use a gluten-free flour blend. Make sure it includes xanthan gum for the best texture. If you want dairy-free options, substitute the sour cream with almond or coconut yogurt. Use vegan butter instead of regular butter for a dairy-free cake. Add spices like nutmeg or allspice for extra warmth. A pinch of ginger can also uplift the cake. If you love nuts, try different toppings. Chopped almonds or hazelnuts can give a unique crunch. These simple changes make your coffee cake special and exciting. To keep your Bakery Style Cinnamon Apple Coffee Cake fresh, store it in an airtight container. This helps prevent it from drying out. At room temperature, the cake lasts about 3 to 4 days. If you want to keep it longer, consider refrigerating it. In the fridge, it can stay good for up to a week. For long-term storage, you can freeze the coffee cake. First, let it cool completely. Then, wrap it tightly in plastic wrap, followed by aluminum foil. This double layer keeps the cake moist and safe from freezer burn. It will stay fresh for about 2 to 3 months in the freezer. When you want to enjoy it again, thaw it in the fridge overnight for the best taste. To reheat your coffee cake, preheat your oven to 350°F (175°C). Place the cake in the oven for about 10 to 15 minutes. If you want to keep it moist, cover it with foil while reheating. You can also microwave a slice for about 20 to 30 seconds. Just make sure not to overheat it, or it may dry out. Enjoy your cake warm for the best experience! Yes, you can make this coffee cake ahead of time. To do this, follow these tips: - Bake the cake and let it cool completely. - Wrap it tightly in plastic wrap. - Store it in the fridge for up to three days. - You can also freeze it for longer storage. Just make sure to wrap it well. - To serve, let it thaw in the fridge overnight. If you need a substitute for sour cream, try these options: - Plain yogurt works well for a similar taste. - Buttermilk can also add moisture and tang. - You can mix cream cheese with a little milk to mimic sour cream. Each of these options will keep the texture creamy and delicious. You can tell the coffee cake is done by looking for these signs: - The edges will pull away from the pan. - The top will be lightly golden and spring back when touched. - Insert a toothpick in the center. If it comes out clean, it’s ready. Check it around 45 minutes of baking time to avoid overcooking. Yes, you can make a smaller batch. Here’s how: - Cut all ingredient amounts in half. - Use an 8x8 inch pan instead of a 9x13 inch pan. - Adjust the baking time to about 30-35 minutes. - Check for doneness using the toothpick method mentioned earlier. This way, you can enjoy a smaller portion without waste! This blog post covers everything you need to bake a delicious apple cinnamon coffee cake. You learned the key ingredients, how to mix and bake, and tips for perfect results. With some practice, you can achieve a bakery-style texture right at home. Don't be afraid to experiment with flavors or different fruits. Follow the storage tips to enjoy your cake longer. Happy baking!

Bakery Style Cinnamon Apple Coffee Cake

Indulge in the deliciousness of Bakery Style Cinnamon Apple Coffee Cake! This easy recipe combines fresh Granny Smith apples and a delightful cinnamon swirl, perfect for any occasion. With simple ingredients and easy steps, you’ll create a moist, flavorful cake that pairs perfectly with your favorite coffee or tea. Ready to impress your guests? Click through to explore the full recipe and treat yourself to this mouthwatering dessert!
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup unsalted butter, softened

3 large eggs

1 cup sour cream

1 teaspoon vanilla extract

2 cups Granny Smith apples, peeled and diced

1 tablespoon lemon juice

For the Cinnamon Swirl and Topping:

½ cup brown sugar

1 tablespoon ground cinnamon

1 cup chopped walnuts or pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper for easier removal.

    In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.

      In another bowl, beat the softened butter with an electric mixer for a minute, then add the eggs one at a time, mixing well after each addition.

        Mix in the sour cream and vanilla extract until the batter is well combined.

          Gradually add the dry ingredients to the wet mixtures, mixing just until combined. Do not over mix.

            Fold in the diced apples and lemon juice gently into the batter.

              In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts for the topping.

                Pour half of the batter into the prepared pan and sprinkle half of the cinnamon sugar mixture over it. Then layer the remaining batter on top, followed by the rest of the cinnamon sugar mixture on the top.

                  Using a knife, swirl the batter gently to create a marbled effect.

                    Bake the coffee cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

                      Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12 slices

                          - Presentation Tips: Once cooled, dust the top with powdered sugar for a beautiful touch. Serve warm or at room temperature, perfect with a steaming cup of coffee or tea.