Apple Crumb Tea Cake
Grandma and Mom always had Entenmann’s coffee cake in the pantry just in case we had any drop in guests stop by, and in an Italian household, this happened more often than you would think! This is the best copy cat recipe I have ever made! It’s a lot of cake, so it’s perfect for a party or a holiday dessert and also to slice up and wrap individually and freeze it. Take out a slice whenever you want to enjoy this lovely cake with your favorite cup of tea or coffee… You will LOVE this cake!
Apple Tea Cake Ingredients:
3/4 cup unsalted butter - room temp 2 cups white sugar
2 eggs, beaten 2 cups all purpose flour
1 Tbs baking powder 1/4 tsp salt
1 1/4 cups sour cream 1 Tbs Vanilla extract
3 cups peeled diced apples
Cinnamon Filling Ingredients:
1/2 cups brown sugar 2 1/2 tsp cinnamon
1/2 tsp unsweetened cocoa powder
Streusel Topping Ingredients:
3/4 cup white sugar 1/4 tsp salt
3/4 cup all purpose flour 1 1/2 tsp cinnamon
5 Tbs butter, melted 1/2 cup pecans, chopped
Preheat oven to 350 degrees. Lighting grease and flour a 10” tube pan or springform bundt pan. You will need an extra large pan because this is a lot of cake
Cinnamon Filling:
In a small bowl, combine 1/2 cup brown sugar 2 1/2 tsp cinnamon and 1/2 tsp unsweetened cocoa powder. Set aside
Streusel Topping:
In a small bowl, combine 3/4 cup sugar, 1/4 tsp salt, 3/4 cups all purpose flour, and 1 1/2 tsp cinnamon. Stir in melted butter and set aside
Tea Cake:
Cream 3/4 cup butter and white sugar together in a mixing bowl. Stir in eggs, blend well. Add sour cream and vanilla extract. In a separate bowl, stir together flour, baking powder and salt. Add flour mixture to wet ingredients until just combined. Stir in apples.
Place half the batter in prepared pan. Sprinkle with cinnamon filling. Pour remaining batter on top. Sprinkle cinnamon streusel topping on top. Bake for 60-75 minutes or until cake tester comes out clean. (Cake may need to bake a little longer depending on how moist the apples are)
Once cooled, loosen all edges with a sharp knife to release the cake from the pan. Carefully lift the cake out of the pan and place on a cake platter. I like to sprinkle the top with powdered sugar before serving.
Apple Crumb Tea Cake
Ingredients
- 3/4 cups unsalted butter, room temperature
- 2 cups sugar
- 2 eggs, beaten
- 2 cups all purpose flour
- 1 Tbls baking powder
- 1/4 tsp salt
- 1 1/4 cups sour cream
- 1 Tbls vanilla
- 3 cups peeled and diced apples
- 1/2 cup brown sugar
- 2 1/2 tsp cinnamon
- 1/2 tsp unsweetened cocoa powder
- 3/4 cup sugar
- 1/4 tsp salt
- 3/4 cup all purpose flour
- 1 1/2 tsp cinnamon
- 5 Tbls butter, melted
- 1/2 cups pecans, chopped (optional)
Instructions
- Pre-heat oven to 350 degrees. Lightly grease and flour a 10" tube or bundt pan. you will need a large pan because this is a big cake!
- Cream 3/4 cup butter and the sugar together in a mixing bowl. Stir in eggs and blend well. Add sour cream and vanilla.
- In a separate bowl, stir together flour, baking powder, and salt. Add flour mixture to wet ingredients until just combined. Add the diced apples.
- Place half the batter in prepared bundt pan. Sprinkle with cinnamon filling (recipe follows). Pour remaining batter on top. Sprinkle cinnamon streusel topping on top (recipe follows) Bake for 60 - 75 minutes or until cake tester comes out clean. (Cake may need to bake a little bit longer depending on how moist the apples are)
- Once cooled, loosen all edges with a knife to release the cake from the pan. Carefully lift the cake out of the pan and place it on a platter. I like to sprinkle the top with powdered sugar before serving.
- So Good! Enjoy with your favorite cup of tea, coffee or hot chocolate!
- In a small bowl, combine 1/2 cup of brown sugar, 2 1/2 tsp cinnamon, and 1/2 tsp unsweetened cocoa powder
- Set aside until ready to put the cake together.
- In a small bowl, combine 3/4 cup sugar, 1/4 tsp salt, 3/4 cups all purpose flour, and 1 1/2 tsp cinnamon
- Stir in melted butter
- Set aside until cake is ready to bake