Chocolate Chip Sour Cream Coffee Cake With Apples

Name: Chocolate Chip Sour Cream Coffee Cake With Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup walnuts, coarsely chopped; 2 tablespoons ground cinnamon; 1 1/2 cup plus 2 tablespoons sugar, divided; 1/2 cup butter, softened; 2 eggs; 1 teaspoon vanilla; 2 cups sifted flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoon baking soda; 1 cup full-fat sour cream; 1 medium apple, thinly sliced; 3/4 cups chocolate chips

Servings: persons

1 cup walnuts, coarsely chopped
2 tablespoons ground cinnamon
1 1/2 cup plus 2 tablespoons sugar, divided
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 cup full-fat sour cream
1 medium apple, thinly sliced
3/4 cups chocolate chips

1
Preheat the oven to 375u00b0 F.
2
Butter a springform pan and line the bottom with a circle of parchment paper.
3
Mix together the walnuts, the cinnamon, and 2 tablespoons of the sugar in a bowl and set aside.
4
In the bowl of a stand mixer (or using hand beaters), beat together the butter and 1 1/2 cups sugar until light-colored and fluffy.
5
Add the eggs and the vanilla and beat until combined.
6
Sift the dry ingredients together (you will have sifted the flour twice, which keeps the cake light even with the addition of the sour cream).
7
With the mixer running at low speed, alternate adding the dry ingredients and the sour cream to the butter and sugar mixture. You want 3 additions of each, ending with the sour cream. Be sure not to over-mix!
8
Use a wooden spoon or a spatula to fold in the chocolate chips.
9
Pour half of the batter into the prepared springform pan.
10
Starting on the outside edge, place the apple slices in a concentric circle. Sprinkle half of the cinnamon-sugar-walnut mixture over the apples, then pour in the rest of the batter.
11
Smooth with a rubber spatula.
12
Top the cake with the remainder of the cinnamon-sugar-walnut mixture, then bake it for 40 minutes, or until it's golden-brown and a toothpick inserted in the center comes out clean.
13
Let the cake cool in the pan until the edges start to pull away from the sides.

1298

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup walnuts, coarsely chopped, 2 tablespoons ground cinnamon, 1 1/2 cup plus 2 tablespoons sugar, divided, 1/2 cup butter, softened, and more.

Yes, Chocolate Chip Sour Cream Coffee Cake With Apples falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!