A delightful twist on the classic apple coffee cake, featuring a cinnamon-infused batter and a crumbly topping.
Preheat your oven to 325°F (165°C) and grease a 9-inch square baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to serve.
In a small bowl, combine the fresh lemon juice, ground cinnamon, light brown sugar, and all-purpose flour for the topping.
Using cold butter for the topping helps create a crumbly texture.
Peel and slice the fresh apples, then toss them in the topping mixture.
Tossing the apples in the topping mixture ensures even flavor distribution.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Creaming the butter and sugar properly helps incorporate air, making the cake lighter.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Adding eggs one at a time ensures a smoother batter.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Whisking the dry ingredients helps evenly distribute the leavening agents.
Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients.
Alternating additions prevents overmixing, keeping the batter tender.
Pour half of the batter into the prepared pan, layer with half of the apple mixture, then repeat with the remaining batter and apples.
Layering the apples ensures they are evenly distributed throughout the cake.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Check the cake at the 50-minute mark to avoid overbaking.
Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.
Serving the cake warm enhances its flavors and makes it more comforting.
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