Thursday, November 4, 2010

Apple Almond Coffee Cake

Pumpkin, pear, apple - fall is a delightful time to bake! I made this coffee cake for a work meeting and I didn't bring any home. I guess I'll have to make it again! It is worth it (even though I HATE to peel apples!) - it's delicious and looks impressive.

Start by combining the nuts with 1/2 cup of the sugar

and cinnamon,

and stir to mix well. Set aside. For the batter, cream the butter and the remaining sugar, then add the eggs, one at a time, beating well after each addition. Next add the almond extract.

In a small bowl, combine the flour, salt, baking powder and baking soda.

Add the flour mixture to the batter

alternately with the sour cream.

Now spread half the batter into a greased springform pan then top with the apples.

Sprinkle with half the nut/sugar mixture,

then top with the remaining batter.

Now sprinkle on the remaining nut mixture.

Bake the cake for 40 minutes or until it tests done. Cool for 30 minutes on a wire rack before removing the sides of the pan.

Then let the cake cool completely.

Get more recipes at Foodie Friday, Food on Fridays and Friday Food.

Apple Almond Coffee Cake

1/2 cup chopped almonds
2 tsp. cinnamon
1 1/2 cup sugar, divided
1/2 cup butter, softened
2 eggs
1 tsp. almond extract
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 medium granny smith apples, peeled, cored and thinly sliced

Combine nuts, cinnamon and 1/2 cup sugar; set aside.

In a large mixing bowl, cream butter; gradually add remaining sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in almond extract. Combine dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition.

Spread half of the batter in a well greased 10-in. springform pan. Top with apple slices; sprinkle with half of the nut mixture. To with remaining batter, then with remaining nut mixture. Bake at 375 for 40 minutes or until cake tests done. Remove from oven; let stand 30 minutes. Loosen sides of cake and remove; cool completely on a wire rack. Serves 12.


  1. I've bookmarked this one - it sounds wonderful! I don't really like peeling apples either, I must confess, but this recipe is definitely worth it!

  2. I actually find peeling apples therapeutic -- strange, I know. This looks so good, I'd love to have some with my morning coffee.

  3. That looks really good--I love the idea of an apple coffeecake, but the almonds, too? That's brilliant! Thanks for linking this to Food on Fridays!

  4. Your cake sounds and looks yummy! I know it would go over good at my church fellowship time.

  5. Bookmarking this to try sometime soon! Looks lovely, as do many of your recipes. If only I could eat baked goods every day... hehe


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