Dylan's Apple Cream Coffee Cake
Description
A moist sour cream apple cake is filled with sliced and chopped apples and has a crunchy layer of oats, flax seeds, and brown sugar in the middle.
Ingredients
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1/2 cup rolled oats
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2 tablespoons flax seeds
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1/2 cup brown sugar
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2 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup butter, softened
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1/2 cup brown sugar
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1/2 cup white sugar
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2 eggs
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1 teaspoon vanilla extract
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1 cup sour cream
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1 apple - peeled, cored, and chopped
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2 apples - peeled, cored, and thinly sliced
Directions
1
Preheat oven to 375 degrees F (190 degrees C). Generously grease a 10-inch tube pan with a removable bottom.
2
Combine rolled oats, flax seeds, and 1/2 cup brown sugar in a bowl. Stir flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Beat butter in a third large bowl with an electric mixer until creamy; beat 1/2 cup brown sugar and white sugar with butter until mixture is fluffy, about 5 minutes. Beat eggs, one at a time, into butter mixture, incorporating the first egg before adding the next one. Stir in vanilla extract.
3
Stir flour mixture into butter mixture in several additions, alternating with sour cream and beating well after each addition, until batter is smooth. Stir 1 chopped apple into batter. Pour half the batter into prepared tube pan and spread 2 apples cut in slices over batter. Sprinkle half the oat mixture over apple slices. Pour remaining batter into tube pan and sprinkle remaining oat mixture over top of cake.
4
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cake stand in the pan for 30 minutes. Loosen sides of cake with a thin spatula or knife. Let cake cool completely and lift from pan.