Sour Cream and Apple Coffee Cake
Elevate your morning coffee or afternoon tea with this decadent Sour Cream and Apple Coffee Cake, a moist and flavorful dessert bursting with autumn-inspired charm. This indulgent treat combines tart apples, rich sour cream, and a hint of warm cinnamon for a balance of sweet and tangy flavors. The addition of chopped walnuts or pecans lends a delightful crunch, while the tender crumb comes to life thanks to the creamy batter. Perfectly baked in a 9x13 dish, this quick and easy recipe is ready in under an hour and serves up to 12—ideal for family gatherings or cozy weekends at home. A light dusting of powdered sugar completes this picturesque cake, making it not only delicious but visually irresistible. Whether it's a comforting breakfast or a sweet finale, this coffee cake is guaranteed to impress!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar (packed)
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 2 cups Apples (peeled, cored, chopped)
- 0.5 cup Walnuts or pecans (chopped, optional)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
Mix in the vanilla extract and sour cream until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in the chopped apples and nuts (if using), distributing them evenly throughout the batter.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar (optional) before slicing and serving.
Nutrition Facts
Calories |
3647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 660.4 g | 240% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 406.6 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 558 mg | 43% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1396 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
