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Apple Cinnamon Sour Cream Coffee Cake

Spongey coffee cake with ribbons of cinnamony apples running through it, topped with a buttery brown sugar crumble
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 15

Ingredients
  

The Cake

  • 1 1/2 sticks unsalted butter room temperature
  • 2 1/2 cups all purpose flour
  • 1 cup sour cream
  • 1 3/4 cups sugar divided
  • 3 eggs
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. vanilla extract
  • 1 tsp. salt
  • 3 cups apples peeled, cored and diced into small pieces
  • 1 1/2 Tbsp. lemon juice
  • 1 1/2 tsp. cinnamon

The Crumb Topping

  • 1 1/4 cups flour
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 stick unsalted butter melted
  • 2 tsp. cinnamon
  • 1/4 tsp. salt

Instructions
 

  • Bring the apples, 3/4 cup sugar, lemon juice and cinnamon to a boil in a small saucepan. Lower the heat and simmer until thickened and apples are very soft, 15-20 minutes. Remove from heat. Mixture will thicken as it cools.
  • Preheat oven to 350 degrees. In a large bowl or stand mixer fitted with a paddle attachment, beat the butter and sugar together until fluffy. Blend in the eggs, sour cream and vanilla.
  • In a separate medium bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. With the mixer on low speed, blend the flour mixture into the wet ingredients until combined. Pour into a greased 9x13 baking dish. Drop spoonfuls of the apple mixture onto the cake batter. Using a knife, swirl the apple mixture evenly into the cake batter.
  • In a small bowl, use a fork to mix all of the topping ingredients together until crumbly. Sprinkle evenly over the cake layer. Bake 40 minutes.
Keyword brunch, cake, dessert
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