This Sour Cream Apple Coffee Cake is soft, fluffy and loaded with apples and cinnamon. Shred it!
Make sure to try my classic coffee cake Recipe too!
Well, it's that time of year again to make sure your kitchen is fully stocked with apples and cinnamon. Of course baking with this winning combo makes your home delicious, but you'll also end up with a cake you'll absolutely love!
I feel like this cake is a mash-up of two popular recipes that I already have on my site, mine Apple fritter cake and mine Easy Cinnamon Roll Cake. Basically if you like them you will like this one.
Why You'll Love This Apple Coffee Cake
- Simple ingredients. It's especially great to make in abundance during apple season, but can and should easily be enjoyed year-round. There are multiple steps to the cake, but everything is easy to make and it's a great beginner recipe!
- the texture. Adding sour cream to the cake makes it extra moist and tender, plus the juiciness the apples bring makes it soft and fluffy!
- the taste. Apple, cinnamon, crumb topping and icing! The fun part of this cake is that there's not only a cinnamon crumb topping, you have a cinnamon sugar swirl in every bite.
Would you use sour cream in this cake recipe?
I know there are some of you who don't like sour cream, but trust me you can't taste it in this recipe. It just adds a moisture and gives the cake a tender crumb. But if you don't have sour cream, you can substitute full-fat Greek yogurt.
Materials
I'm going to list everything you need for this Apple Cinnamon Coffee Cake recipe, but there are 4 ingredients to the cake: crumb topping, swirl mix, cake, and icing. All the ingredients are simple, and there is a lot of overlap in ingredients, so be sure to scroll to the recipe card at the bottom of this post to find all the measurements and instructions!
- butter. I use salted butter in this recipe. You will need both cold butter and room temperature butter. The cold butter you'll use to make the crumb topping and the room temperature butter you'll use in the cake batter.
- sugar. You will use granulated sugar, light brown sugar and powdered sugar. Granulated sugar will be used in the cinnamon roll and cake, and brown sugar will be used in the crumb topping. Powdered sugar is used on top of the icing!
- Dry ingredients: All purpose flour, kosher salt, baking soda and Baking powderand ground cinnamon.
- sour cream. If you don't have sour cream, you can use Greek yogurt or even sub Buttermilk In a pinch.
- the egg. I use large eggs in all my baking recipes.
- apple. I recommend Granny Smith apples in this recipe because they're tart and sweet, but bake well and aren't mushy! But you can use any kind of apple you like.
How to Make Apple Coffee Cake
Cake batter comes together very easily. Dice the apples and stir in at the end, making sure the apples are evenly distributed throughout the cake batter.
Spread half of the cake batter in a greased 9×13 baking pan and then top with half of the cinnamon swirl mixture, which is a mixture of light brown sugar and cinnamon. Run a butter knife to swirl it into the cake. Then repeat this step with the remaining cake batter and then the cinnamon swirl mixture.
Then you're going to top the entire cake with a delicious and buttery crumb topping. The layers of flavor in this cake are outstanding. You have buttery cake batter filled with apples, brown sugar cinnamon swirls, and now crumb topping!
Once it's baked you'll have a perfect looking coffee cake. You can stop there, but top it off with a sweet drizzle of icing. Enjoy it warm or at room temperature.
How to Store Apple Coffee Cake
You can store this cake airtight at room temperature for up to 3 days. You can refrigerate it for up to 5 days for best freshness! I don't like cold cakes, so I recommend that if you refrigerate it, take it out of the fridge before serving, allowing it to come back to room temperature.
To freeze:
Freeze for up to 2 months in this airtight freezer for optimal freshness. Let it thaw at room temperature or in the refrigerator before serving.
More Coffee Cake Recipes You'll Like
description
This apple twist on coffee cake is moist, tender and delicious!
Crumb Topping
- 1 cup Cold butter, cubed
- 3/4 cup Light brown sugar
- 1/2 tsp kosher salt
- 1 tsp Ground cinnamon
- 1 cup All purpose flour
Cinnamon roll
- 1/2 cup zinc sugar
- 1 1/2 tsp Ground cinnamon
the cake
- 1 cup Butter, room temperature
- 1 1/2 cups zinc sugar
- 2 tsp Vanilla extract
- 4 big egg
- 16 oz sour cream
- 1/2 tsp kosher salt
- 1 1/2 tsp Baking soda
- 1 tsp Baking powder
- 3 1/2 cups All-purpose flour
- 2 – 2 1/2 1 cup peeled and diced Granny Smith apples (2 medium apples)
glaze
- 1 cup powdered sugar
- 1 tbsp the milk
- 1/2 tsp Vanilla
- Preheat oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
- Crumb Topping: Combine butter, brown sugar, salt, cinnamon and flour in a medium bowl. Using your hands or a pastry cutter, combine the ingredients until they resemble coarse sand and hold together when squeezed. Set aside.
- Cinnamon roll: Combine sugar and cinnamon in a small bowl. Set aside.
- the cake: In your bowl Stand mixer fitted with Paddle attachment Combine butter and sugar, mix on medium speed for 2 minutes.
- Add vanilla and eggs until smooth, scraping down sides of bowl if necessary. Add the sour cream, salt, baking soda, and baking powder, and mix on medium speed for 30 seconds until the mixture comes together.
- Turn the mixer to low and add the flour, mixing until just combined and then stir in the apples.
- Spread half the batter in the prepared pan. Sprinkle the batter with half of the cinnamon roll mixture. Using a butter knife, swirl the mixture into the batter.
- Repeat with remaining batter and remaining cinnamon sugar.
- Sprinkle the crumb topping evenly over the cake.
- Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 20 minutes.
- the icing: Make the icing by whisking together the powdered sugar, milk and vanilla until smooth. Drizzle over the cake.
- Serve warm or at room temperature.
Comment
Store airtight at room temperature for up to 3 days.
Store airtight in the refrigerator for up to 5 days.
Freeze airtight in refrigerator for up to 2 months, thaw at room temperature.
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