We are finally starting to see just a little bit of fall here in California! We got a few light sprinkles yesterday and it put me in the mood to bake. I have been seeing a TON of fall recipes using pumpkin, but what happened to the apple? I love the smell of apple and cinnamon wafting through the house as this apple coffee cake is baking in the oven. It gives such a homey feel. And the taste? Let’s just say that I made this yesterday, and as of today there is none left. Yes. It’s that good.
STEP ONE: Make Batter
Pre-heat oven to 350 and spray a 9 inch springform pan with baking spray. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl or bowl of mixer, cream butter and sugar at medium speed for two minutes. Add egg and vanilla and beat another minute or until well combined. Add 1/2 of the flour mixture and beat until well combined followed by 1/2 of the sour cream. Repeat with remaining flour mixture and sour cream. Fold in chopped apples. Spoon into prepared springform pan and smooth the batter until it is nice and even.
STEP TWO: Add Toppings
Arrange the apple slices over the top of the batter, starting at the outside edge and working your way to the center.
In a medium bowl combine brown sugar, cinnamon, and butter, using your fingers to break up the butter into little pebbles. Sprinkle mixture evenly over the apple slices.
STEP THREE: Bake and Enjoy
Place springform pan onto a cookie sheet and bake for 45-50 minutes or until a toothpick inserted into the cake comes out clean.