Sour Cream Apple Coffee Cake

by shopidea.net
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This Sour Cream Apple Coffee Cake is soft and tender and packed with apples and cinnamon. The crumb topping gives the cake a buttery crunch and is topped with a creamy, sweet glaze.

Be sure to try my classic coffee cake recipe too!

A thin layer of white glaze icing on a slice of apple cake on a white plate

Well, it’s that time of year again to make sure you have plenty of apples and cinnamon in your kitchen. Of course, baking with this winning combo will leave your house smelling delicious, but you’ll also end up with a cake you’ll absolutely love.

This cake feels like a mashup of two super popular recipes already posted on my site: Apple Fritter Cake and Easy Cinnamon Roll Cake. Basically, if you like these, you’ll like this too.

Why you’ll love this apple coffee cake

  • easy materials. This is especially great to make during apple season when apples are plentiful, but it can and should be easily enjoyed year-round. There are several steps to making the cake, but all of them are easy to make, so this recipe is perfect for beginners.
  • texture. Adding sour cream makes it even more moist and soft, and the juicy apples also add to it, making it even more moist and soft!
  • flavor. Apple, cinnamon, crumb topping, and icing! What’s interesting about this cake is that not only is it topped with cinnamon crumbs, but each bite is swirled with cinnamon sugar.
I take a bite from a slice of apple coffee cake on my plate with my fork.

Should I use sour cream in this cake recipe?

Some people may not like sour cream, but don’t worry, you won’t taste any sour cream in this recipe. It just adds to the moistness and gives the cake a soft crumb. However, if you don’t have sour cream, you can use full-fat Greek yogurt instead.

material

Listing what you need for this Apple Cinnamon Coffee Cake recipe, the cake has four components: crumb topping, swirl mix, cake, and icing. All the ingredients are simple and there’s a lot of overlap, so scroll to the bottom of this post for the recipe card with all measurements and instructions.

  • butter. This recipe uses salted butter. You will need both cold and room temperature butter. Cold butter is used to make the crumb topping and room temperature butter is used for the cake batter.
  • sugar. Use granulated sugar, cane sugar, and powdered sugar. Use granulated sugar for the cinnamon swirl and cake, and brown sugar for the crumb topping. Use powdered sugar for the icing on top!
  • dry ingredients: All-purpose flour, kosher salt, baking soda, baking powder, ground cinnamon.
  • sour cream. If you don’t have sour cream, you can also use Greek yogurt or buttermilk.
  • egg. I use large size eggs in all my baking recipes.
  • apple. Granny Smith apples are recommended for this recipe. Not only is it sour and sweet, but it also bakes well and doesn’t become mushy. However, you can use any type of apple you like.
Place the apple coffee cake batter in a mixing bowl and stir with a pink spatula.

How to make apple coffee cake

The cake batter comes together very easily. Dice the apples and stir at the end to ensure the apples are evenly distributed in the cake batter.

Spread half of the cake batter on a greased 9×13 baking pan and top with half of the cinnamon swirl mixture of light brown sugar and ground cinnamon. Run a butter knife through it and stir it into the cake. Then repeat this step with the remaining cake batter, then the remaining cinnamon swirl mixture.

Top the coffee cake batter with crumbs in a 9×13 baking dish before placing in the oven.

Then top the entire cake with a delicious buttery crumb topping. The layers of flavor in this cake are outstanding. The buttery cake batter is filled with apples, swirls of brown sugar cinnamon, and finished with a crumb topping.

Once baked, your coffee cake will look perfect. You could stop there, but the sweet drizzle of icing will just send this over the top. Please enjoy warm or at room temperature.

Apple koffee cake topped with crumb topping and white glaze icing in a white 9x13 baking dish before slicing.

How to store apple coffee cake

This cake can be stored airtight at room temperature for up to 3 days. It can also be refrigerated for up to 5 days for maximum freshness. I don’t like cold cakes, so if you keep them refrigerated, I recommend taking them out of the fridge and letting them come to room temperature before eating.

To freeze:

For maximum freshness, freeze tightly in the freezer for up to 2 months. Thaw at room temperature or in the refrigerator before serving.

A slice of sour cream apple coffee cake on a white plate with white icing dripping down the sides of the slice.

See more coffee cake recipes you’ll love

Print

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explanation

This apple twist coffee cake is moist, soft, and delicious!


crumb topping

  • 1 cup cold butter, cubed
  • 3/4 cup light brown sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon powder
  • 1 cup all purpose flour

cinnamon swirl

  • 1/2 cup Granulated sugar
  • 1 1/2 tsp cinnamon powder

cake

  • 1 cup butter, room temperature
  • 1 1/2 cups Granulated sugar
  • 2 teaspoons vanilla extract
  • Four big eggs
  • 16 oz sour cream
  • 1/2 teaspoon kosher salt
  • 1 1/2 tsp baking soda
  • 1 teaspoon baking powder
  • 3 1/2 cups all purpose flour
  • 22 1/2 Granny Smith apples, peeled and diced (2 medium-sized apples)

glaze

  • 1 cup icing sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla

  1. Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with nonstick spray and set aside.
  2. crumb topping: In a medium bowl, combine butter, brown sugar, salt, cinnamon, and flour. Using your hands or a pastry cutter, mix the ingredients together until they resemble coarse sand and hold together when squeezed. Let’s set it aside.
  3. cinnamon swirl: Combine sugar and cinnamon in a small bowl. Let’s set it aside.
  4. cake: in your bowl stand mixer is equipped with paddle attachment Combine butter and sugar and mix on medium speed for 2 minutes.
  5. Add the vanilla and eggs and mix until smooth, scraping down the sides of the bowl as needed. Add the sour cream, salt, baking soda, and baking powder and continue to mix on medium speed for 30 seconds until the mixture is combined.
  6. With the mixer on low speed, add the flour and mix until just incorporated, then add the apples and stir.
  7. Spread half of the dough into the prepared pan. Sprinkle half of the cinnamon swirl mixture over the dough. Using a butter knife, fold the mixture into the dough.
  8. Repeat with remaining dough and remaining cinnamon sugar.
  9. Sprinkle crumb topping evenly over cake.
  10. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  11. Let cake cool for 20 minutes.
  12. icing: Prepare the icing by mixing powdered sugar, milk, and vanilla until smooth. Drizzle over the cake.
  13. Serve warm or at room temperature.

Note

Store tightly closed at room temperature for up to 3 days.

Store tightly closed in the refrigerator for up to 5 days.

Freeze in the freezer for up to 2 months, then thaw at room temperature.

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