Sour Cream Apple Coffee Cake
Indulge in the comforting flavors of fall with this Sour Cream Apple Coffee Cake, a moist and tender treat that perfectly balances warmth and sweetness. Made with tart Granny Smith apples, rich sour cream, and a buttery streusel topping infused with cinnamon and optional pecans, this coffee cake is layered with irresistible textures and flavors. Each bite delivers a blend of soft apple slices and crumbly spiced topping, making it an ideal companion for your morning coffee or an afternoon tea break. With simple ingredients and a bake time of under an hour, this classic recipe transforms your kitchen into a cozy haven. Whether served warm or at room temperature, this mouthwatering apple coffee cake is sure to become a favorite for family gatherings and fall brunches alike.
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Recipe Information
Ingredients
- 2.25 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup sour cream
- 2 eggs
- 2 teaspoons vanilla extract
- 2 medium Granny Smith apples, peeled and thinly sliced
- 0.75 cup light brown sugar
- 2 teaspoons ground cinnamon
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round or square baking pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
In a small bowl, combine the brown sugar, cinnamon, and chopped pecans (if using) to make the streusel topping.
Spread half of the batter evenly into the prepared baking pan. Layer the thinly sliced apples over the batter, then sprinkle half of the streusel topping over the apples.
Spread the remaining batter over the apple layer, using a spatula to even it out. Top with the remaining streusel mixture.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 50.4 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 156 mg | 3% | |
*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.
