American · Breakfast
Apple Hazelnut Sour Cream Coffee Cake
A tender sour-cream cake layered with roasted apples and a brown-sugar hazelnut streusel, then topped with more crumb. Best baked in a wide pan and cut into squares for a crowd.

- YieldServes 4
- Hands-on1 h 5 min
- Total2 h 54 min
- Difficulty
Ingredients
Roasted apple filling
- 110 gapples, peeled and diced to 2 cm
- 10 gcinnamon sugar
- 5 gunsalted butter, melted
Streusel filling
- 85 gbrown sugar
- 8½ gpastry flour
- 15 gunsalted butter, cold, cubed
- 75 ghazelnuts, roasted and coarsely chopped
Hazelnut streusel topping
- 20 gbrown sugar
- 15 gpastry flour
- 15 gunsalted butter, cold, cubed
- 15 ghazelnuts, coarsely chopped
Cake batter
- 75 gunsalted butter, softened
- 40 gsugar
- 40 gbrown sugar
- 50 geggs, about 3 large, at room temperature
- 0.38 tspvanilla extract
- 100 gpastry flour
- 0.38 tspbaking soda
- 0.38 tspbaking powder
- 85 gsour cream
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