This Simple Apple Sour Cream Coffee Cake is apple cobbler in a cake. A simple and easy coffee cake recipe with a scrumptious melody of cinnamon-sugar, apples and nuts in every slice.
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This recipe comes from my 1995 First Baptist Church Huntsville, AL Finest Recipes Cookbook. If you’ve grown up in church in the U.S. you know, to be a true church cook book, there’s got to be a solid Coffee Cake recipe inside. Amen??????
why I love this simple coffee cake
Just like the apple back in the day in Genesis, this tempting Apple Coffee Cake is good food and pleasing to the eye. However, eating it want cause the fall of man kind.
This simple coffee cake recipe bursts with a delicious autumn melody of apple, cinnamon and walnuts and has a scrumptious, crunchy bottom. Plus, it’s easy to make with simple ingredients you probably already have on hand.
It is a breakfast/brunch favorite and would be lovely served, on a fall morning, when having the girls over for coffee. This is something my Southern Baptist mom would proudly serve at a Sunday School class or WMU breakfast.
easy apple coffee cake
This simple apple sour cream coffee cake is an easy apple coffee cake with sour cream.
Sour cream provides richness and moisture to the cake. It also helps produce the fine crumb like texture you see in this cake.
key ingredients for this coffee cake
- Butter – For best results use real butter at room temperature.
- Sugar – The recipe calls for white sugar. I used 1/2 cup brown and 1/2 cup white. Both are delicious.
- Eggs – For best results use room temperature.
- Medium Apple – pealed and chopped. About this size.
- All Purpose Flour
- Sour Cream – For best results use room temperature sour cream.
Equipment to Make cake
- Stand or Hand Mixer
- Long Spatula
- Tube Pan or
- Bundt Pan
how to make this simple coffee cake
- Mix nuts, cinnamon and 1/2 cup sugar for topping and set aside.
- Beat butter until creamy, add sugar and mix well.
- Add eggs, one at a time, and vanilla.
- Add flour, baking powder, baking soda and salt alternately with sour cream.
- Spread half of batter in greased pan and top with pealed and chopped apples and half of the nut mixture.
- Add remaining batter and put remaining nut mixture on top.
- Lightly pat the mixture into the batter, just so it is beneath the surface of the batter. This creates a delicious slightly crunchy bottom when the cake is inverted and served.
- Bake at 375 for 40 minutes.
- Let cool 12 to 15 minutes and invert cake
how to freeze coffee cake
To freeze the cake or a portion of the cake:
- Cool the cake completely
- Wrap the cake 2 or 3 times in plastic wrap and aluminum foil. I usually use just aluminum foil.
- Put in large freezer storage bag. I skip this sometimes and just freeze in foil.
To freeze in slices:
- You can wrap your slices individually in plastic wrap and aluminum foil or only aluminum foil. Then place them in a freezer storage bag or container.
- You can also slice the cake and put slices of parchment paper between the slices. Then wrap the sliced cake just like wrapping the whole cake or portion of the cake above.
More Fall Themed Cakes
- Pumpkin Applesauce Cake
- Sweet Potato Pound Cake
- Pumpkin Applesauce Muffins
- Delicious Warm, Toasty Apple Cake
- Vintage Spice Cake
- Brown Sugar Cinnamon Cake (From Southern Living)
Simple Apple Sour Cream Coffee Cake
- Tube Pan or Bundt Pan
- Mixer (Stand or Hand)
Cinnamon Nut Mixture
- ½ cup pecans or walnuts
- 2 1/2 tsp ground cinnamon
- ½ cup sugar
- ½ cup butter Room Temperature
- 1 cup sugar
- 2 eggs Room Temperature
- 1 tsp vanilla
- 1 medium apple Pealed and chopped
- 2 cups sifted all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp. baking soda
- 1 cup sour cream Room Temperature
Instructions for Cinnamon Nut Mixture
- Mix nuts, cinnamon and sugar for set aside
Instructions for Coffee Cake
- Preheat oven to 375
- Beat butter until creamy, until it turns a lighter yellow.
- Gradually add 1 cup sugar and incorporate well with butter. Should be lighter in color and less gritty.
- Add eggs one at a time. Mix well before adding the next egg.
- Add vanilla
- With mixer on low speed add sifted flour, baking powder, baking soda and salt alternately with the sour cream
- Grease pan.
- Spread ½ of batter in pan and top with pealed and chopped apple (pieces should be about this size) and half the nut mixture.
- Add remaining batter
- Put remaining nut mixture on top.
- Lightly pat the nut mixture with a spoon or spatula so the nut mixture is just beneath the surface of the batter. This produces a deliciously crunchy bottom after the cake is cooled and inverted.
- Bake at 375 for 40 minutes or until knife or tooth pick comes out clean.
- Let cake cool for 15 minutes.
- Invert cake onto plate or serving dish and devour.
USEFUL for MAKING THIS RECIPE
Nordic Ware Bundt Pan
Tube Pan With Removable Bottom
Tube Pan Without Removable Bottom
Pouring Shield for Kitchen Aid Mixer
Long Baking Spatula
Cake Cooling and Serving Grid