This is an amazing apple cake recipe, super moist from the sour cream, with a crunchy crumble topping full of walnuts and cinnamon. It's not a tall cake, and the part of the top layer kind of seeps into the cake after baking, but it's perfect to bite into, and the flavor and juiciness are there, trust me. It lasts for several days, freezes well, and you can make the topping ahead of time.
Sweet, moist, crunchy
I think apples are a year-round wonder and not just for apple season, though we get more variety in the fall. The same goes for coffee cakes (which get their name because they're fantastic with a cup of coffee, during a coffee break or brunch, not because there's actual coffee in them).
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 this apple walnut loaf, a recipe that brought raves at the coffee shop I once owned.
Don't let the ingredient list scare you. They're all simple pantry basics you probably already have.
The flavor is classic and hard to beat: juicy apples, cinnamon, and a walnut crumble that's crisp, buttery, and just sweet enough. The texture is even better. Sour cream gives the cake a soft, moist crumb, while the apples and streusel add crunch and contrast.
I grew up in an apple-loving family for sure; they prioritized apple desserts over other flavors (the only exception being, sometimes, lemon pie). No chocolate brownie or cake could ever compete. I know, weirdos.
Serving: This is a fantastic cake on its own or with a hot cup of coffee or tea. But it can be dressed up by serving it more restaurant-style, slightly warm with a scoop of vanilla ice cream or whipped cream.
Caramel apple coffee cake: drizzle with caramel sauce (or dulce de leche) instead of the glaze before serving. Or a brown sugar glaze.
- Diane ⭐️⭐️⭐️⭐️⭐️
Fabulous recipe! Husband (and I) enjoyed it immensely. Thanks for making the recipe so easy to follow.
- Homa ⭐️⭐️⭐️⭐️⭐️
This was absolutely delicious! I made it for my book club. 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. one!!
Why sour cream works so well in coffee cakes
Sour cream is a classic ingredient in old-fashioned coffee cakes for a reason. It adds richness, keeps the crumb moist, and gives these cakes their dense-but-soft texture.
And yes, I might be biased, but a coffee cake without sour cream just doesn't feel quite the same.
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.
Testing notes
Paula's baking tips that make a difference.
Uneven crumble pieces mean better crunch, so work the butter into the crumb mixture with your fingers until it clumps; you want uneven pieces, not a paste.
Toast the walnuts before chopping if you have time. Though it makes a noticeable difference in flavor, you will also have a great cake if you don't.
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, 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.
Don't slice them too thin; about ¼ inch is what you want. Thinner and they disappear into the cake.
For a more pronounced apple flavor, toss the apple slices with their cinnamon and sugar and let them sit for 10 minutes before layering.
Use both white and light brown sugars in the batter. Together, they give a slightly caramel-y depth that white sugar alone won't. Don't swap one out for the other.
Room temperature ingredients when specified. This is key to this cake. Cold dairy can curdle the batter slightly; cold eggs tighten it.
Don't overmix once the flour goes in. This is a dense cake by design, but overmixing makes it tough rather than tender.
Don't skip resting the cake before slicing; the streusel needs time to set, or it crumbles off the moment you cut in. And the crumb might clump if cut too soon.
For the glaze, lemon juice gives a sharper contrast to the sweetness; apple juice keeps everything in the same flavor lane. For a thick layer, drizzle it on a completely cooled cake; for a little shine and thin coating, do so while the cake is still slightly warm.
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.
Ingredients
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.
- 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.
- Baking powder and baking soda: make sure they aren't expired.
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. Thick natural or Greek yogurt, not flavored ones.
- Nuts: substitute the walnuts for pecans (another favorite of mine), almonds or hazelnuts.
- 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: You can use it if you're making a large quantity, and add the walnuts by hand. But make sure you just pulse a few times! Don't overprocess it into a paste.
Make the streusel
The dry ingredients are mixed in a medium bowl, and the butter is added and integrated until crumbly. Keep it in the refrigerator while preparing the apple cake batter.
It can be made ahead and frozen! Make a large batch and have it ready whenever you need it.
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 mixture, distributing it all over the surface.
Batter layers
The remaining batter goes on top of the apple filling, covering it completely.
Drop mounds of cake batter on top of the apples and spread carefully to cover. Be careful not to move the apples too much.
Paula's 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. Help 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 crumble mixture 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.
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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:
- Peel, core, and dice 1 pound baking apples. Toss them with 1 tablespoon sugar and ½ teaspoon ground cinnamon. Reserve.
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 no more than a day at room temperature. After that, keep refrigerated for a few days and up to a week. I recommend eating it at room temperature or warming it up a little before eating.
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 a very old Bon Appétit 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.