Way easier than cinnamon rolls, but just as tasty! Wake up to this delicious overnight apple cinnamon coffee cake. Perfect for the holidays.
Peel and core the apples. Cut the apple into small bite-sized pieces. Squeeze lemon juice over the apple pieces, toss to coat and set aside.
In a medium bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon and nutmeg) and set aside.
Use a stand mixer or electric hand mixer. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, then the sour cream. Mix together well.
Incorporate the dry ingredients into the wet and mix until blended. Do not overwork the batter. It will be thick. Fold in the apples. Pour the batter into a well-greased 9 x 13 inch baking pan and gently spread it out.
In a separate bowl, combine the topping ingredients (brown sugar, nuts and cinnamon). Sprinkle the topping mixture over the cake batter. Cover with plastic wrap and chill overnight in the fridge.
When ready to bake, preheat the oven to 350 F. Bake the cake for 35-40 minutes or until a cake tester comes out clean in the middle.
You can use any kind of apples you like. For added tartness, use a green apple. I like honey crisp apples. You can also use pears. For gluten-free adaptation, I recommend the following: Namaste Foods - Gluten Free Perfect Flour Blend Did you like this recipe? Come back and leave me a comment. I love to hear from you. This recipe is courtesy of pineneedlesinmysalad.com Sign-up for my weekly email newsletter to receive more family-friendly and healthy recipes delivered right to your inbox.