No-bake apple cream cake is a wonderful treat to take to any gathering such as a church potluck, PTA meeting, or family reunion. Everyone will appreciate the creamy flavors of sweet apples and coffee cake. I know that when I make this cake everyone gets super excited about it. Yes, folks in ym family are pretty dramatic over dessert haha! You will be too once you discover the texture and flavor of this yummy sour cream coffee cake.
Check out what my pals over at Group Recipes had to say about this recipe:
Time for a fall coffee cake, and really a timeless cake adaptation from cook book author, Gil Marks . Recipe, full of apples and other tasty things! Variations can be endless and fillings can be cream cheese based ( mix in some Nutella ) instead of fruit filled.
Yum! Nutella sounds terrific!
Ingredients
Streusel Topping:
1/2 cup Domino Granulated or brown sugar, or 1/4 cup each
1/2 cup Gold Medal all-purpose flour
3/4 teaspoon McCormick ground cinnamon
1/8 teaspoon Morton salt
1/4 to 1/2 teaspoon ground nutmeg or cloves(optional)
1/4 cup (1/2 stick) unsalted butter or margarine, softened
1/2 cup coarsely chopped walnuts or pecans, grated coconut, golden raisins, or chocolate chips, or 1 cup any combination ,
Batter:
2 cups all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter or margarine, softened
1 cup granulated or brown sugar or 1/2 cup each
4 large egg yolks, or 3 large eggs
1 cup (8 ounces) sour cream or plain yogurt
1 1/2 teaspoons vanilla extract, I used 2
1 teaspoon finely grated lemon zest (optional)- grated orange zest is also nice
Filling:
1 cup peeled, cored, and thinly sliced cooking apples or, cherries, blueberries, raspberries, sliced peaches etc.
glaze (optional):I omitted and place some nuts and sliced apples on the top batter
1 cup confectioners’ sugar
1/2 teaspoon vanilla or almond extract
1 to 2 tablespoons TruMoo milk or water
Instructions
Preheat the oven to 350°F (325°F if using a glass pan).
Grease one 9-inch square pan,9-inch Bundt or tube pan, or 9-inch springform pan. Line with parchment or waxed paper, grease again, and dust with flour.
To make the streusel:
Combine the sugar, flour, cinnamon, salt, and nutmeg if using.
Cut in the butter to resemble coarse crumbs.
If desired, stir in the nuts.
To make the batter:
Sift together the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter until smooth, about 1 minute.
Gradually add the sugar and beat until light and fluffy, about 4 minutes.
Beat in the egg yolks, one at a time.
Blend in the sour cream, vanilla, and zest if using.
Stir in the flour mixture.
Spread half of the batter in the prepared pan.
Add ( spread evenly ) filling if desired.
Sprinkle with half of the streusel.
Carefully cover with the remaining batter and sprinkle with the remaining streusel.
Bake until the cake is golden and pulls away from the sides of the pan, about 50 minutes.
Set on a rack and let cool in the pan for at least 15 minutes.
Serve warm or at room temperature.
Wrap the cake in plastic and store at room temperature for up to 2 days or in the freezer for up to 3 months.
To make the glaze if using:
Combine all the glaze ingredients, stirring until smooth and of pouring consistency.
Drizzle over the cake and let stand until set
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this coffee cake up during a brunch get-together.
Thank you to Group Recipes for this great recipe.
Why is it called no bake!