For the cake:
- ½ cup (1 stick) Unsalted butterroom temperature
- 1 cup Granulated sugar
- 2 Large eggsroom temperature
- 1 cup Sour cream
- 1 tsp Baking soda
- 1¾ cups All-purpose flour
- 1½ tsp Baking powder
- ½ tsp Sea saltfine
- 1 tsp Vanilla extract
- 2 Applesmedium, peeled, cored, and finely diced (about 1½ cups diced)
For the topping:
- ½ cup Granulated sugar
- 2 tsp Cinnamonground
- ½ cup Nutsfinely chopped pecans, almonds, or walnuts
Apple Sour Cream Coffee Cake
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:
Steps to make Apple Sour Cream Coffee Cake
1 | Heat oven and prepare pan | 5 |
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. | ||
2 | Combine butter and sugar | 3 |
Cream ½ a cup of butter and 1 cup of sugar together for 2-3 minutes until light and fluffy using a hand mixer. | ||
3 | Add eggs | 2 |
Add two large eggs, one at a time. Mix well between additions. | ||
4 | Combine baking soda and sour cream | 1 |
Combine 1 cup of sour cream with 1 teaspoon of baking soda. | ||
5 | Mix baking powder, salt and flour | 2 |
Mix 1¾ cups of all-purpose flour, 1½ teaspoons of baking powder, and ½ a teaspoon of fine sea salt together until fully combined. | ||
6 | Mix wet and dry ingredients | 2 |
Alternate adding half of the sour cream to the cake batter, followed by half of the flour mixture, mixing well after each addition. | ||
7 | Add remaining sour cream and flour | 3 |
Stir in the remaining sour cream and flour mixture. | ||
8 | Add vanilla extract and apples | 2 |
Stir in 1 teaspoon of vanilla extract, then fold in 2 medium apples until evenly distributed. | ||
9 | Make cinnamon sugar | 1 |
Whisk ½ a cup of granulated sugar and 2 teaspoons of ground cinnamon together in a small bowl. | ||
10 | Transfer batter to baking pan | 3 |
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. | ||
11 | Bake | 50 |
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. | ||
12 | Cool | |
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. | ||
13 | Serve | |
Serve immediately or store in an airtight container for up to 3 days. | ||
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