I would like to start off with a brief apology, I've been encountering some technical difficulties and couldn't post this up sooner, so sorry. Now on with the show!

I am so amazed by these results!473 votes in total, the winner with a whopping 193 votes is Anna Olson's Sour Cream Apple Coffee Cake. Following is Michael with 147 votes for his Double Vanilla Cake with Dark Chocolate Frosting (ahem, my pick,) and Ricardo trailing behind with 133 votes for his Chocolate Carrot Cake. 

But I can't be sad because all three choices are winners (can you tell I've got a sweet tooth?) So all I'm really trying to say is that I hope you'll join me in making Anna's Coffee Cake by month's end and post your wonderful pictures in our gallery wall for everyone to enjoy… and drool over! 

P.S. May is Mom Month and it would be lovely if you baked this cake for your mom, especially since Mother's Day is around the corner (May 9th.) I'm not pushing, I'm just saying!

Two additional points:

1. Check out the comments page from Anna's recipe, lots of great feedback!
2. On the comments page someone asked about assembly directions for the Sour Cream Apple Coffee Cake. I've added those directions below. (In case you'd like to see them take a look at Anna's Sour Cream Coffee Cake.)

 **Please note that the email address has changed, and you'll be sending your CCC images to moi, Val at community@foodnetwork.ca

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Here's how the Cooking Club Challenge works:

• Make this month's recipe: Anna Olson's Sour Cream Apple Coffee Cake
  
• Create the recipe either to a "T" or add your creative flair 
• **Email us (community@foodnetwork.ca) a picture (jpg format) and a short descriptive paragraph - no more than 50 words before month's end for your chance to win! 

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Sour Cream Apple Coffee Cake:
Yield 6

Light or low-fat sour cream, while ideal for topping things, is not ideal in baking recipes. Use regular sour cream in all your baked goods.

Ingredients:
Cake

• 1/2 cup unsalted butter, room temperature 
• 1 cup sugar 
• 2 eggs 
• 1 teaspoon vanilla 
• 1 cup sour cream 
• 2 cups all purpose flour 
• 1 1/2 teaspoons baking powder 
• 1 teaspoon baking soda 
• 1/4 teaspoon salt 

Apples & Topping

• 1/4 cup brown sugar 
• 1 tablespoon all purpose flour 
• 1 teaspoon cinnamon 
• 1/2 cup walnut pieces 
• 1 tablespoon unsatled butter, melted 
• 2 cups apples, sliced, such as Mutsu or Granny Smith 

Directions:
To Assemble (One 8-inch round cake pan)

1. Preheat oven to 350° F. Cream butter and sugar until smooth. Add eggs one at a time, stirring well after each addition. Add vanilla and stir in sour cream. In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated.
2. In another bowl, combine all ingredients for topping. Toss half of the topping with the sliced apples. 
3. Scrape half of the coffee cake batter into a greased 8-inch round cake pan and level. Sprinkle batter with half of the toppings then proceed to cover the cake with the remaining batter. Once finished, cover the cake with the apple topping mixture. Bake for 55 to 60 minutes, until a tester inserted in the center of the cake comes out clean.
4. Serve warm or at room temperature.

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Related:

• Check out March's CCC Results: Laura Calder's Crème Caramel
• VisitOur Cooking Club Challenge  blog page
• Post your CCC masterpieces in the photo gallery