This Apple Sour Cream Coffee Cake recipe is a moist and delicious cake with a nutty crunch. I always like to have a coffee cake on stand by at the weekend in case guests pop by. This one is my favorite! It’s super moist thanks to the apples and it has a nutty crunch to add texture.
To make this, start by making the cake batter. Fold in apple chunks and add vanilla extract. Make a cinnamon sugar topping by mixing sugar and cinnamon together. Transfer half of the cake batter to a baking pan and sprinkle with the cinnamon sugar. Add the remaining batter and sprinkle with the remaining cinnamon sugar and top with chopped nuts. Bake in the oven until golden brown on top. Remove and leave to cool.
To make Apple Sour Cream Coffee Cake, you will need the following ingredients:
Preheat the oven to 350 °F. Lightly butter a 9-inch round pan or an 8-inch round pan and line the bottom with parchment paper.
Cream ½ a cup of butter and 1 cup of sugar together for 2-3 minutes until light and fluffy using a hand mixer.
Add two large eggs, one at a time. Mix well between additions.
Combine 1 cup of sour cream with 1 teaspoon of baking soda.
Mix 1¾ cups of all-purpose flour, 1½ teaspoons of baking powder, and ½ a teaspoon of fine sea salt together until fully combined.
Alternate adding half of the sour cream to the cake batter, followed by half of the flour mixture, mixing well after each addition.
Stir in the remaining sour cream and flour mixture.
Stir in 1 teaspoon of vanilla extract, then fold in 2 medium apples until evenly distributed.
Whisk ½ a cup of granulated sugar and 2 teaspoons of ground cinnamon together in a small bowl.
Spoon half of the cake batter into the cake pan and spread. Sprinkle half of the sugar mixture and half of the chopped nuts onto the batter and gently swirl a few strokes through the batter with a knife. Spoon the remaining batter on top before sprinkling with the remaining sugar and nuts and swirl it again.
Bake in the oven for 50 minutes until the top is golden brown and a skewer or toothpick inserted in the center comes out clean.
Place the cake pan on a wire rack and leave to cool before running a knife around the edge to release and remove it from the pan. Leave to cool completely.
Serve immediately or store in an airtight container for up to 3 days.
This Apple Sour Cream Coffee Cake is moist and full of flavor with a nutty crunch! Try making this delicious cake soon and don’t forget to tag your baking posts with #CookMeRecipes.
This cake was superb! I made it for a friend’s visit, and it vanished in minutes!
Delicious!
Super moist cake!
¡Delicioso! El café con este pastel fue perfecto para mi reunión de amigas.
Delicious!
Epic!
Delicious
This Apple Sour Cream Coffee Cake is simply great! I made it for a family brunch and it vanished fast. So moist and tasty!
¡Excepcional! Preparé este pastel y mis amigos quedaron encantados con su sabor.
Delicious! This recipe saved my weekend! I baked this coffee cake for our family brunch, and everyone loved it. The kids were asking for seconds, and I felt so proud. It’s easy to make, and the flavors are perfect together. Totally recommend it!
I tried the Apple Sour Cream Coffee Cake and it turned out superb. The kids loved it, and it made our weekend family gathering special. I was worried about making it, but the recipe was really simple, and the apples gave it a moist texture. Will definitely make it again for my friends.
Best coffee cake ever! Simply delish!
Simply the best! This coffee cake made our weekend brunch so special. I baked it last Saturday when my in-laws visited, and everyone loved the moistness and crunchiness.
Well done! Approved!
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