This is an amazing apple cake recipe, super moist from the sour cream, with a crunchy crumble topping full of walnuts and cinnamon. It lasts for several days, freezes well, and you can make the topping ahead of time.
Sweet, moist, crunchy and slightly tart
I think apples are a year-round wonder and not just for apple season, though we get more variety in the fall.
This is a favorite bake around here; the best apple coffee cake recipe if you ask my brother. For me, it's head-to-head with the apple crumb bars, and both are good alternatives to apple pie when you're not in the mood to make pie crust.
- Great flavor: top apples with a cinnamon walnut crumble and you have a little piece of heaven right there, just sweet enough with a wonderful bite.
- Texture: it's a contrast of layers. The sour cream renders a moist cake, dense but soft, while the fresh apples and cinnamon streusel provide crunch.
- Crowd-pleaser: it's a great cake for a brunch table, potluck, picnic, bake sale, or to snack all day.
- Make ahead: it keeps well for several days and can be frozen.
Apples are always welcome in my house, be it an apple walnut cake or a bread pudding with apples.
Something inherited from my apple-loving family for sure, they prioritized apple anything over other desserts (the only exception being, sometimes, lemon pie). No chocolate brownie or cake came before them. I know, weirdos.
Coffee cake recipes with sour cream
Can it be called coffee cake if it doesn't have sour cream in the batter?
This is a classic ingredient in this type of dense cakes that get their name because they're fantastic with a cup of coffee, during a coffee break or brunch.
It lends a richness and tight crumb to a cake that is hard to attain otherwise. They are tender and moist and a thing to remember.
Ingredient list
The list appears long, but the ingredients are simple, and you probably have most of them already.
- Apples: I use granny smith apples exclusively (the green ones, my absolute favorites for baking). They're tart apples and bring some acid to the mix that complements the overall sweetness of the cake. And they hold their shape and don't turn mushy in the oven. If you have another favorite that you usually bake with (pink lady, fuji, Honeycrisp apples), by all means, use it.
- Walnuts: they will be coarsely chopped, so buy the cheap ones that are already broken. No need to spend money on walnut halves.
- Sour cream: use the regular type, full-fat sour cream. It adds richness and moisture.
- White granulated sugar.
- Light brown sugar.
- Milk.
- Eggs: fresh, large.
- Ground cinnamon.
- Vanilla extract.
- Lemon zest: freshly grated.
- All-purpose flour.
- Salt.
- Baking powder and baking soda: make sure they aren't expired.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & Substitutions
- Pears: they can be used instead of apples. They have a similar texture and baking time. Use pears that are not very ripe as they will hold their shape better and not become mushy when baked. I sometimes use almonds instead of walnuts, less cinnamon, and maybe a bit of ginger.
- Yogurt: it can be used instead of sour cream. Natural or Greek yogurt, not flavored ones.
- Pecans: instead of walnuts.
- Orange zest: instead of lemon.
- Apple pie spice mix: or your favorite mix of warm spices. Use instead of the cinnamon.
Crumble topping
Without it, you have a great apple snacking cake. With it, you have a super amazing apple coffee cake that will bring raves and become part of your baking rotation.
- By hand: it's a small amount of streusel, so use a bowl and a fork, your hands, or a pastry cutter.
- Food processor: use it if you're making a larger quantity and add the walnuts by hand.
- Make-ahead: crumble can be made ahead and frozen! Make a large batch and have it ready whenever you need it.
Make the streusel
The dry ingredients are mixed in a medium bowl, and the butter is added and integrated until crumbly. Always refrigerate it while preparing the apple cake batter.
Apple layer
This coffee cake involves layering the batter and the apples to achieve that middle swirl we all love in this type of cake.
Spread half of the cake batter in the prepared pan and top with the apple chunks.
Batter layer
Drop mounds of cake batter on top of the apples and spread carefully to cover. Be careful not to move the apples too much.
Vintage Kitchen Tip
When adding the batter layer on top of the apples, the best way is to drop mounds so they'll be easier to spread. Aid yourself with the damp back of a spoon barely dipped in water. You will find that the batter glides easily, and the apples don't stick as much.
Topping
Sprinkle the walnut cinnamon crumb topping on top. It won't cover it completely, and that is fine.
Baking
Bake according to the instructions on the recipe card. The topping will seep a little into the batter but it will remain crunchy. ,
Powdered sugar glaze
I am a huge fan of simple icing (1 cup powdered sugar and a few teaspoons of lemon juice or milk) for coffee cakes, as documented in this fabulous pumpkin coffee cake.
Using apple juice or apple cider as the liquid for this cake is also a great idea.
- Cooled-down cake: it's essential before drizzling the glaze. Otherwise, it will thin out due to the heat.
- Make it ahead: refrigerate it in an airtight container or tightly covered bowl. A thin shell will probably form on the top. Simply beat it again before using it. If needed, add another teaspoon or two of liquid.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Make ahead: you can make the streusel topping ahead and keep it refrigerated in an airtight container. The whole apple cake can be kept refrigerated for several days or frozen for a month, always well covered.
- Serving: this is a fantastic cake on its own or with a hot cup of coffee or tea. But can be dressed up by serving it slightly warm with a scoop of vanilla ice cream.
- Caramel apple coffee cake: drizzle with caramel sauce (or dulce de leche) instead of the glaze before serving. Or a brown sugar glaze.
Related recipes you might like:
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Apple Coffee Cake (with sour cream)
Ingredients
For the crumble:
- ½ cup light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, in small pieces
- 1 cup walnuts, or pecans, coarsely chopped
For the apple layer:
- 1 pound baking apples, I use Granny Smith
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon, or apple pie spice mix
For the cake batter:
- 1 cup unsalted butter, at room temperature
- ½ teaspoon lemon zest, orange works well too
- 1 cup white sugar
- ¾ cup brown sugar, packed
- 3 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup sour cream, at room temperature
- ¼ cup whole milk, at room temperature
For the glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons lemon juice, or apple juice
Instructions
- Preheat the oven to 350ºF (180ºC).
- Butter or spray a 9x13-inch (23x33cm) rectangular pan. Line with a piece of parchment paper, covering the pan's bottom and two long sides. The two short sides will remain unlined but greased. This will help you remove the cake from the pan.
For the crumble:
- In a small bowl, combine ½ cup light brown sugar, 2 tablespoons all-purpose flour and 1 teaspoon ground cinnamon.
- Add 2 tablespoons unsalted butter and mix with a fork until they are small and somewhat mixed.
- Stir in 1 cup walnuts and combine. Refrigerate while preparing the cake.
For the apples:
For the cake batter:
- In a large bowl (stand or hand-held electric mixer), beat 1 cup unsalted butter with ½ teaspoon lemon zest for 1 minute.
- Add 1 cup white sugar and ¾ cup brown sugar gradually and beat until light and creamy, about 3 minutes.
- Add 3 eggs, one at a time, beating well to incorporate each.
- Add 1 teaspoon vanilla extract and mix.
- Sift the flour mixture (2 ¾ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda and ¾ teaspoon salt) before adding it, or have it measured and sift directly over the butter mixture when instructed.
- Add them in 3 parts, alternating with ¾ cup sour cream and ¼ cup whole milk in 2 parts, beginning and ending with the dry ingredients. Mix well, but don't overbeat. The mixture will be thick.
- Spread half of this cake batter in the prepared pan, spreading to cover it.
- Top it with the apples, scattering them over the surface.
- Cover with the remaining half of the batter, spreading carefully over the apples. Add the cake batter in mounds so they'll be easier to spread. And aid yourself with the back of a spoon barely dipped in water. You will find that the batter glides more easily, and the apples don't stick as much.
- Sprinkle the crumb or streusel topping over the batter. It will not cover it completely, and that is fine.
- Bake for 40-45 minutes, or until a cake tester or toothpick comes out clean. Don't overbake it. The top will be golden brown, and the topping will have seeped a little into the cake. If it darkens too quickly, tent with aluminum foil and continue baking.
- Let cool on a wire rack.
- Remove from the pan with the aid of the parchment paper.
- Drizzle the glaze (below) over it, letting it dry before cutting and eating at room temperature.
- Keep covered in plastic wrap or an airtight container for a day at room temperature. After that, keep refrigerated.
For the glaze:
- Mix 1 cup powdered sugar and 2 to 3 tablespoons lemon juice in a small bowl until smooth. It should be like thick honey.
- Drizzle on the cooled cake and let dry before cutting. Refrigerate leftovers, well covered.
Notes
Adapted from an old Bon Appetit magazine.
Caitlin says
This recipe took forever, was expensive, and turned out just okay. It's very dense and there's no real "kick" to it, but it's fine for a sweet fix.
Paula Montenegro says
Hi Caitlin, was the pan the right size? If it was smaller it would produce a dense cake that takes forever to bake.
Diane Hess says
Fabulous recipe! Husband (and I) enjoyed immensely. Thanks for making the recipe so easy to follow.
Homa says
This was absolutely delicious! I made it for my bookclub. Everyone loved it! Thank you for a great recipe! And thanks for including the measurements in each step, so one doesn’t have to go back to the ingredients’ list.
Paula Montenegro says
Happy to know it worked out so well!
Mary Hirsch says
I'm always looking to better or for a change-up on a coffee cake recipe. This sounds delicious.