Best Apple Sour Cream Coffee Cake Recipes

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SOUR CREAM APPLE COFFEE CAKE



Sour Cream Apple Coffee Cake image

I wish I could give credit where it's due, but I don't remember where this recipe originated. It seems as soon as this coffee cake is out of the oven, my family has it eaten!

Provided by Taste of Home

Time 50m

Yield 9 servings.

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1-1/2 cups chopped peeled tart apples
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened
1 teaspoon apple pie spice

Steps:

  • In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed mixture. Fold in apples. Spoon into a greased 9-in. square baking pan. In a small bowl, mix topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until done.

Nutrition Facts :

APPLE AND SOUR CREAM COFFEE CAKE



Apple and Sour Cream Coffee Cake image

You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h15m

Number Of Ingredients 17

1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1/2 cup toasted pecans, chopped
1/4 cup old-fashioned rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature, plus more for cake pan
2 cups all-purpose flour (spooned and leveled), plus more for cake pan
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon coarse salt
1 cup granulated sugar
1/2 cup packed light-brown sugar
4 large eggs
1 cup sour cream
2 Winesap or Granny Smith apples (about 1 pound), peeled, cored, and diced medium
1 cup toasted pecans, chopped

Steps:

  • Preheat oven to 350 degrees. Make topping: In a medium bowl, combine butter, brown sugar, pecans, oats, cinnamon, and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use.
  • Make batter: Butter and flour an angel-food cake pan or 14-cup Bundt cake pan. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to pan. Top with crumb topping and, with a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool.

Nutrition Facts : Calories 602 g, Fat 33 g, Fiber 3 g, Protein 8 g

OLD FASHIONED SOUR CREAM COFFEE CAKE WITH APPLE-NUT FILLING



Old Fashioned Sour Cream Coffee Cake With Apple-Nut Filling image

A classic old fashioned recipe because you cook the apple filling before adding it to the cake. We loved it!

Provided by Marg CaymanDesigns

Categories     Quick Breads

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 19

1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon flour
2 tablespoons butter
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup finely chopped nuts (I use walnuts)
1 1/2 cups sugar
3/4 cup butter, softened
1 1/2 teaspoons vanilla
3 eggs
3 cups flour (all purpose or whole wheat)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1/2 cup powdered sugar
1/4 teaspoon vanilla
1 -2 teaspoon milk

Steps:

  • Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
  • Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
  • Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
  • Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
  • Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
  • Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
  • To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.

FANTASTIC APPLE SOUR CREAM COFFEE CAKE



Fantastic Apple Sour Cream Coffee Cake image

This addition of sour cream in this coffee cake makes it so moist and delicious! This is one of my all-time favorite cake recipes, I have even made this cake with fresh blueberries adding in 1 tsp almond extract to replace the vanilla, or you can even add it in when using apples --- this cake is fantastic without the topping and just used as a white cake --- I usually double the brown sugar topping and spread half of the cake batter in the pan then sprinkle half of the topping then top with remaining batter, the batter will not really cover the topping mix if you are using a 13x9-inch pan but not to worry it will bake together just fine and besides you will be sprinkling the remaining batter on top anyway! --- serve this with whipped cream or ice cream, *SO* delicious!

Provided by Kittencalrecipezazz

Categories     Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup shortening (Crisco is good)
1 cup sugar (or more or less to suit taste)
2 eggs
1 1/2 teaspoons vanilla extract or 1 1/2 teaspoons almond extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
4 medium apples, peeled and finely chopped (or 5 small apples)
1/2 cup chopped nuts
1/2 cup brown sugar, packed
1 teaspoon cinnamon
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees F.
  • Set oven rack to second-lowest position.
  • Grease a 13 x 9-inch baking pan (this can also be made in an 11 x 7-inch baking pan).
  • In a mixing bowl, cream the shortening and sugar for a couple of minutes.
  • Add in the eggs and vanilla or almond extract (if using); beat for about 5 minutes.
  • In a bowl, sift together the flour, baking powder, baking soda and salt.
  • Add to creamed mixture alternating with sour cream.
  • Fold in the apples.
  • Spread the batter into prepared baking pan.
  • In a small bowl, combine the nuts, brown sugar, cinnamon and butter.
  • Sprinkle the nut mixture evenly over the batter.
  • Bake for 35-40 minutes, or until the cake tests done.

SOUR CREAM & APPLE COFFEE CAKE



Sour Cream & Apple Coffee Cake image

Make and share this Sour Cream & Apple Coffee Cake recipe from Food.com.

Provided by Darlene Summers

Categories     Breads

Time 55m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup chopped pecans
2 teaspoons cinnamon
1 cup sugar
1 cup sugar
1/2 cup butter or 1/2 cup margarine
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sour cream
1 medium apple (peeled & thinly sliced)

Steps:

  • In a small bowl mix nuts, cinnamon, and 1 cup of the sugar; set aside.
  • Cream butter and the rest (1 cup) of sugar, beating until light and fluffy with electric mixer on high.
  • Add Eggs one at a time, beating after each addition.
  • Add vanilla.
  • Add flour, baking powder, salt and baking soda, beating well.
  • Add sour cream; mix well.
  • Spread 1/2 of the batter in a 9 or 10 inch square pan.
  • Top with all of the slices of apples. Over the top of the apples put 1/2 of the nut, sugar, cinnamon mixture.
  • Add remaining batter and then sprinkle remaining nut mixture over all.
  • Bake at 350° for 40 minutes or until knife inserted in center comes out clean.
  • Set out of oven on wire rack for 30 minutes.
  • Loosen edges, lift out and let cool.

Nutrition Facts : Calories 396.9, Fat 19.3, SaturatedFat 8.2, Cholesterol 64, Sodium 309, Carbohydrate 53.4, Fiber 1.9, Sugar 35.1, Protein 4.8

APPLE SOUR CREAM COFFEE CAKE



APPLE SOUR CREAM COFFEE CAKE image

Categories     Cake     Brunch

Yield 8-10 servings

Number Of Ingredients 19

For the crumb topping:
1/4 cup (1/2 stick) cold unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1/2 cup toasted pecans, chopped
1/4 cup old-fashioned rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon coarse salt
For the batter:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for cake pan
2 cups all-purpose flour (spooned and leveled), plus more for cake pan
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon coarse salt
1 cup granulated sugar
1/2 cup packed light-brown sugar
4 large eggs
1 cup sour cream
2 Winesap or Granny Smith apples (about 1 pound), peeled, cored, and diced medium
1 cup toasted pecans, chopped

Steps:

  • Preheat oven to 350 degrees. Make topping: In a medium bowl, combine butter, brown sugar, pecans, oats, cinnamon, and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use. Make batter: Butter and flour an angel-food cake pan or 14-cup Bundt cake pan. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to pan. Top with crumb topping and, with a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool.

APPLE SOUR CREAM COFFEE CAKE



Apple Sour Cream Coffee Cake image

Make and share this Apple Sour Cream Coffee Cake recipe from Food.com.

Provided by evelynathens

Categories     Breads

Time 1h10m

Yield 15 serving(s)

Number Of Ingredients 21

1 cup walnuts, toasted
1/2 cup brown sugar, packed
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 tablespoons unsalted butter, cut into bits
3 cups granny smith apples, peeled and chopped into 1 x 1 inch pieces (approx)
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon lemon juice
3/4 cup sour cream
1/4 cup buttermilk or 1/4 cup milk
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup butter, room temperature
1 cup sugar
3/4 cup brown sugar, packed
3 large eggs
1 teaspoon lemon juice
2 teaspoons vanilla extract

Steps:

  • For Topping: Blend walnuts, brown sugar, flour, cinnamon in processor until nuts are finely chopped.
  • Add butter and cut in using on/off turns until clumps begin to form.
  • (Can be made 1 day ahead) Cover and chill.
  • For Filling: Mix apples, sugar, cinnamon, and lemon juice in a bowl.
  • For Cake: Preheat oven to 350F.
  • Butter 13 x 9 x 2 inch glass baking dish.
  • In a small bowl, whisk sour cream and buttermilk to blend.
  • In a medium bowl, sift flour, baking powder, baking soda, and salt.
  • In a large bowl, beat butter and both sugars until creamy.
  • Add eggs, one at a time, beating well after each addition.
  • Mix in lemon juice and vanilla extract.
  • Beat in dry ingredients alternately with sour cream mixture in 3 additions each, mixing just until smooth.
  • Spread half of batter in prepared pan.
  • Spoon apple filling on top of batter.
  • Spread remaining batter over filling.
  • Sprinkle with topping.
  • Bake cake until tester inserted into center comes out clean, about 45 minutes.
  • If the top starts browning too quickly, cover with foil.

Nutrition Facts : Calories 438.6, Fat 22.4, SaturatedFat 10.9, Cholesterol 80, Sodium 366.6, Carbohydrate 56, Fiber 2, Sugar 35.5, Protein 5.5

CRUNCHY PECAN, APPLE & SOUR CREAM COFFEE CAKE



Crunchy Pecan, Apple & Sour Cream Coffee Cake image

This moist, scrumptious sour cream coffee cake's got it all going on-from a caramel-apple filling to a crunchy pecan-streusel topping.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 18 servings

Number Of Ingredients 18

1-1/2 cups whole grain cereal flakes with pecans, divided
1 cup chopped pecans, divided
1/3 cup packed brown sugar
1-1/2 tsp. ground cinnamon
1/3 cup flour
3/4 cup cold butter or margarine, divided
1-3/4 cups flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup granulated sugar
1 tsp. vanilla
2 eggs
1 container (8 oz.) sour cream
2 Granny Smith apples, peeled, thinly sliced (about 2 cups)
2 tsp. lemon juice
20 KRAFT Caramels
2 Tbsp. half-and-half

Steps:

  • Heat oven to 350°F.
  • Combine 1 cup cereal, 1/2 cup nuts, brown sugar and cinnamon in large bowl. Mix 1/3 cup flour and remaining cereal in medium bowl; cut in 1/4 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in 3/4 cup of the nut mixture for streusel topping.
  • Mix 1-3/4 cups flour, baking powder, baking soda and salt in medium bowl. Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in vanilla. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
  • Toss apples with lemon juice. Microwave caramels and half-and-half in small microwaveable bowl on HIGH 1 to 2 min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
  • Pour half the cake batter into 9-inch springform pan sprayed with cooking spray; top with remaining nut mixture and apples. Drizzle with 1/4 cup caramel sauce; cover with remaining cake batter. Sprinkle with streusel topping.
  • Bake 10 min.; sprinkle with remaining nuts. Bake 45 min. or until toothpick inserted in center comes out clean. Drizzle with remaining caramel sauce. Cool 1 hour. Run knife around rim of pan to loosen cake; cool before removing rim.

Nutrition Facts : Calories 340, Fat 17 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

SOUR CREAM APPLE COFFEE CAKE



Sour Cream Apple Coffee Cake image

Another great recipe given to me by a friend. Make sure the apples don't touch the sides of the bundt pan....this will prevent the cake sticking to the pan.

Provided by dojemi

Categories     Breads

Time 1h20m

Yield 1 cake

Number Of Ingredients 12

1 cup sugar
1/2 cup Crisco shortening
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1 pinch salt
1/2 cup sugar
2 teaspoons cinnamon
1 cup nuts (shopped fine)
1 cup diced apple

Steps:

  • Cream together the sugar and shortening.
  • Add eggs, sour cream, vanilla, flour baking soda and salt.
  • Beat till smooth.
  • In a separate bowl, mix together the sugar, cinnamon and nuts.
  • Grease a tube of bundt pan.
  • Pour 1/2 of the cake batter into the pan.
  • Add 1/2 of the sugar/cinnamon/nut mixture.
  • Add 'all' of the apples.
  • Add remaining batter.
  • Add remainder of the filling.
  • Bake at 350 degrees for 1 hour.

Nutrition Facts : Calories 4519.1, Fat 233.9, SaturatedFat 68.7, Cholesterol 524.2, Sodium 1970.5, Carbohydrate 557.5, Fiber 24.6, Sugar 321.5, Protein 69.9

SOUR CREAM- APPLE COFFEE CAKE



SOUR CREAM- APPLE COFFEE CAKE image

Yield 1 lg/2 sm cakes

Number Of Ingredients 14

DRY - in 4 cup meas
3 c brown flour
3 t baking powder
1 t salt
WET - in large bowl
1 1/2 c white sugar ( less if vanilla yogurt)
2/3 butter or mark
2 t vanilla (1 if vanilla yogurt)
4 eggs
In 2 cup meas- mix and let fiz:
2 c yogurt or sour cream
2 t baking soda
2 Apples- peeled and sliced thinly
Cinnamon

Steps:

  • Add dry to wet then add sour cream mixture Grease large flat cake pan and cover batter with decorative pattern of apple slices with cinn, or use a large deep bunting pan and layer 1/2 batter, wheel of apple slices and cinn then repeat. Bake 350 for 1 hour

Apple sour cream coffee cake is a delicious dessert recipe that is perfect for a relaxed weekend breakfast or brunch. This coffee cake has a moist and tender crumb filled with chunks of apple and a tangy sour cream flavor for a perfect balance of sweet and sour. The cake is topped with a streusel topping that gives it a slight crunch and a cinnamony flavor.

Ingredients

To make an apple sour cream coffee cake, you will need simple ingredients that can easily be found in your kitchen pantry.
Dry ingredients:
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Ground cinnamon
  • Salt
Wet ingredients:
  • Unsalted butter
  • Granulated sugar
  • Egg
  • Sour cream
  • Vanilla extract
  • Apples
Streusel Topping:
  • All-purpose flour
  • Granulated sugar
  • Ground cinnamon
  • Unsalted butter

Method

Step 1: Preheat oven
Preheat the oven to 350°F (180°C) and grease an 8x8 inch baking pan.
Step 2: Prepare dry ingredients
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
Step 3: Prepare wet ingredients
In another bowl, cream the unsalted butter and granulated sugar together until light and fluffy. Add in the egg and mix until combined. Stir in the sour cream and vanilla extract.
Step 4: Prepare the Apples
Peel, core and chop the apples into small chunks. Add the chunks into the wet mixture and mix until combined.
Step 5: Combine wet and dry ingredients
Add the dry ingredients to the wet mixture and mix until everything is well combined.
Step 6: Prepare Streusel Topping
In a separate bowl, mix together the flour, granulated sugar, and ground cinnamon. Cut in the unsalted butter using a fork until it resembles coarse crumbs.
Step 7: Assemble the cake
Spread half of the cake batter into the prepared baking pan. Sprinkle the half of the streusel topping on top of the cake batter. Then, spread the remaining cake batter over the streusel layer. Lastly, sprinkle the remaining streusel topping on top of the cake batter.
Step 8: Bake the cake
Place the baking pan in the preheated oven and bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 9: Cool and serve
Once cooked, remove the apple sour cream coffee cake from the oven and allow the cake to cool completely before slicing and serving.

Conclusion

Overall, the apple sour cream coffee cake recipe is an easy-to-follow recipe that will leave your family and friends impressed. This coffee cake is perfect for any occasion and is sure to satisfy your sweet tooth. The tender crumb filled with chunks of apple and the tangy sour cream flavor combined with the crunchy cinnamon streusel topping makes for a perfect dessert to share with others. Try this recipe today to experience the incredible flavors of this apple sour cream coffee cake.
Apple sour cream coffee cake is a delicious and comforting dessert that is perfect for any time of the day. It is made using a blend of sweet apples, sour cream, flour, and sugar, topped with a crunchy and buttery crumb. Making the perfect apple sour cream coffee cake requires a level of expertise and careful consideration of certain tips and tricks. In this article, we will provide valuable tips for making the perfect apple sour cream coffee cake recipe.

Tip 1: Choosing the Right Apples

The choice of apples is critical when making apple sour cream coffee cake. The perfect apple for baking should be firm, tart, and not too sweet. The best apples for apple sour cream coffee cake are Granny Smith, Honeycrisp, and Braeburn. These types of apples hold their shape well, don't turn mushy when baked, and have the perfect balance of tartness and sweetness. Avoid using Red Delicious apples as they are too soft, too sweet and tend to lose their shape when cooked.

Tip 2: Preparing the Apples

Before incorporating the apples into your sour cream coffee cake recipe, it is important to prepare them adequately. The first thing to do when preparing the apples is to peel them. Once peeled, slice the apples thinly and evenly. If the apple slices are too thick, they can make the cake too dense or lead to uneven baking. If you don't have a tool to make the slices evenly, you can consider using a vegetable mandolin slicer.

Tip 3: Using Sour Cream

Sour cream is a key ingredient in apple sour cream coffee cake, adding creaminess, tanginess, and moisture to the cake batter. When using sour cream, it is essential to use full-fat sour cream. Fat-free, light and reduced-fat sour cream do not have the same consistency and richness as full-fat sour cream, and can lead to dry, crumbly or tough cakes.

Tip 4: Measuring Flour Correctly

Measuring flour correctly is essential for ensuring that the cake is light and fluffy rather than dense and heavy. When measuring flour, it is vital to use the correct measuring technique. You should use a spoon to scoop up the flour and then use a knife to level it off. Avoid packing the flour into the measuring cup or shaking it down as this can lead to excess flour and a denser cake.

Tip 5: Incorporating the Apples into the Batter

When adding the apples to the cake batter, you need to be careful to avoid overmixing them. Overmixing the apples can cause them to break down, releasing their juice into the batter, causing it to become too wet, and lead to uneven baking. To avoid this, add the apples to the batter very carefully and fold them in gently using a spatula.

Tip 6: Adding the Crumb Topping

Adding the crumb topping is what gives the apple sour cream coffee cake its characteristic crunchy, buttery taste. When preparing the crumb topping, it is essential to use cold butter rather than melted butter. Cold butter will create a crumbly and not greasy topping. To achieve the perfect crumbly texture, you can use a pastry blender or two forks to mix the cold butter with the flour and sugar.

Tip 7: Baking Time and Temperature

Correct baking time and temperature can make or break your apple sour cream coffee cake recipe. It is essential to bake the cake at the right temperature and for the correct amount of time. Baking at too high a temperature can result in burning, while baking at too low a temperature can lead to undercooked or soggy cake. Generally, apple sour cream coffee cake should be baked at 350°F for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Tip 8: Cooling and Storing the Cake

Once the cake is baked, it should be allowed to cool for at least 15 minutes before slicing and serving. This will ensure that the cake sets and does not fall apart easily. After cooling, you can store the cake in an airtight container at room temperature for up to three days, or in the fridge for up to a week if you want to keep it fresh for longer.
Conclusion
In conclusion, making the perfect apple sour cream coffee cake requires careful consideration of certain tips and tricks. By using tart and firm apples, full-fat sour cream, measuring flour correctly, folding the apples into the batter gently, and baking the cake at the right temperature, you can create a delicious and comforting dessert that will satisfy your cravings. By following these tips, your apple sour cream coffee cake recipe will turn out perfect every time.

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