A delightful twist on the classic coffee cake, featuring a cinnamon-infused apple topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Cream the butter and sugar together in a mixing bowl until light and fluffy.
Using room temperature butter helps achieve a smooth mixture.
Add the eggs one at a time, beating well after each addition.
Crack eggs into a separate bowl to avoid shells in the batter.
Mix in the vanilla extract and sour cream until combined.
Sour cream adds moisture and richness to the cake.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Whisking aerates the dry ingredients for a lighter cake.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Overmixing can make the cake dense.
In a separate bowl, combine the brown sugar, flour, and cinnamon for the topping.
Mixing the dry topping ingredients first ensures even distribution.
Cut the cold butter into the topping mixture until it resembles coarse crumbs.
Using cold butter helps create a crumbly texture.
Peel, core, and slice the apples, then toss them with the topping mixture.
Uniform slices ensure even baking.
Spread the cake batter evenly into a greased 9x12 inch baking pan.
Greasing the pan prevents sticking.
Arrange the apple topping over the batter.
Distribute the topping evenly for consistent flavor.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the minimum time to avoid overbaking.
Let the cake cool slightly before cutting into squares and serving.
Cooling allows the flavors to set and makes slicing easier.
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