Sour Cream Apple Coffee Cake Recipe

Autumn mornings call for the cozy aroma of warm apples and cinnamon, and this Sour Cream Apple Coffee Cake delivers just that.

Featuring tender cake swirled with juicy apple chunks and crowned with a buttery streusel, every slice balances sweet and tart flavors. Sour cream ensures a moist, tender crumb, while the streusel topping adds a satisfying crunch.

This recipe, you’ll find precise metric conversions, troubleshooting advice, and creative variations to suit any gathering—from brunch spreads to afternoon tea. Gather your ingredients and tools, and get ready to bake a timeless favorite that delights with each forkful.

Ingredients Checklist

Before you begin, gather and measure all ingredients precisely to ensure a tender crumb, balanced sweetness, and crisp streusel topping in your coffee cake.

1. Cake Batter

   • 250 g (2 cups) all-purpose flour, spooned and leveled

   • 1 tsp (5 g) baking powder

   • ½ tsp (2 g) baking soda

   • ½ tsp (3 g) fine sea salt

   • 115 g (½ cup) unsalted butter, softened to 18–20 °C

   • 200 g (1 cup) granulated sugar

   • 2 large eggs, room temperature

   • 240 g (1 cup) sour cream, full-fat

   • 1 tsp (5 mL) pure vanilla extract

   • 250 g (2 cups) peeled and diced apples (about 2 medium apples)

1. Streusel Topping

   • 75 g (½ cup) all-purpose flour

   • 100 g (½ cup) packed light brown sugar

   • ½ tsp (2 g) ground cinnamon

   • Pinch of fine sea salt

   • 60 g (¼ cup) unsalted butter, cold and cubed

2. Optional Glaze

   • 60 g (½ cup) powdered sugar, sifted

   • 1–2 Tbsp (15–30 mL) milk

   • ½ tsp (2 mL) vanilla extract

Sour cream

Full-fat dairy enhances moisture and acidity, tenderizing the crumb.

Streusel

A crumbly topping of flour, sugar, and butter that bakes to a sweet, crunchy layer.

Room temperature

Ingredients should feel neither cold nor warm—about 18–20 °C.

Step-by-Step Instructions

Follow these detailed steps carefully to prepare, assemble, and bake your sour cream apple coffee cake with a tender crumb and perfectly crunchy streusel topping.

• Preheat oven to 350 °F (175 °C). Grease and line a 9-inch (23 cm) round cake pan with parchment, leaving a 2 cm overhang.

• In a medium bowl, whisk flour, baking powder, baking soda, and salt until evenly combined. Set aside.

• In a large bowl, beat softened butter and granulated sugar on medium speed for 3–4 minutes until pale and fluffy.

• Add eggs one at a time, mixing on low until just incorporated. Scrape down the bowl sides.

• Stir in sour cream and vanilla on low speed until smooth.

• Fold dry ingredients into wet mixture with a spatula, mixing only until no streaks remain.

• Gently fold in diced apples, ensuring they’re coated in batter to prevent sinking.

• Pour half the batter into the prepared pan and smooth the top with an offset spatula.

• In a small bowl, combine streusel flour, brown sugar, cinnamon, salt, and cubed butter. Rub between fingers until mixture resembles coarse crumbs.

• Sprinkle half the streusel evenly over the batter layer.

• Dollop remaining batter over streusel and spread gently. Top with remaining streusel.

• Bake 45–50 minutes, rotating pan halfway, until a toothpick inserted into center comes out with moist crumbs. If edges brown too quickly, tent with foil.

• Cool cake in pan on a wire rack for 15 minutes, then lift out using parchment overhang and cool completely before slicing.

• For optional glaze, whisk powdered sugar, milk, and vanilla until smooth; drizzle over cooled cake.

Tips for Perfect Results

Implement these baker’s tips to address common challenges—from preventing a dense crumb to avoiding soggy apples—and elevate your sour cream apple coffee cake to perfection.

• Accurate Measuring: Weigh flour with a kitchen scale or spoon it into the cup and level off to avoid a dry, crumbly cake.

• Room-Temperature Ingredients: Butter, eggs, and sour cream at 18–20 °C ensure even blending and light texture.

• Preventing Soggy Fruit: Toss apple chunks in 1 Tbsp flour before folding in to absorb excess juice.

• Avoid Overmixing: Once you add dry ingredients, mix just until combined; overworked gluten yields a tough cake.

• Chill Your Pan: Keep the cake pan cool until filling goes in; a sudden temperature change can affect rise.

• Check Doneness Early: Begin testing at 40 minutes; underbaked centers firm up as the cake cools.

• Make-Ahead Option: Assemble, cover, and refrigerate up to 12 hours before baking; increase bake time by 5 minutes.

• Storing Leftovers: Store cooled cake, loosely covered, at room temperature for up to 2 days or refrigerated for 4 days.

Serving Suggestions

Enhance presentation and pairings to make your coffee cake the star of breakfast, brunch, or afternoon tea.

• Beverage Pairings

  • A hot mug of cinnamon-spiced latte or chai tea

  • Crisp apple cider or spiced mulled wine for seasonal flair

• Garnish & Plating

  • Dust each slice with a light sprinkle of cinnamon sugar

  • Add a dollop of whipped cream or crème fraîche and a fresh apple slice

• Creative Variations

  • Swirl caramel sauce or apple butter into the batter before baking

  • Top with chopped candied pecans or maple-glazed walnuts for extra crunch

Final Thoughts

This Sour Cream Apple Coffee Cake blends classic flavors—tangy sour cream, tender apples, and buttery streusel—into a single, irresistible dessert.

By measuring precisely, avoiding overmixing, and using these expert tips, you’ll achieve a moist crumb and perfectly balanced sweetness every time.

Whether you’re baking for a casual weekend coffee or a festive brunch, this cake’s comforting aroma and vibrant apple chunks will delight guests and family alike.

Enjoy the ease of preparation and the warmth of each flavorful slice—baking memories has never tasted so good.