I LOVE baking coffee cake for four reasons, especially with this easy apple sour cream coffee cake recipe. One, it's easy to make.
Two, it's a great way to use up leftover fruit. And since we live off the grid without garbage pickup, we do our best to minimize household waste.
Three, it's a cheap dessert to feed a crowd. When we were doing our pantry and freezer challenge a few years ago, I used this apple sour cream coffee cake recipe more than once.
And four, it's delicious!
There are many easy apple cake recipes out there. This is one of my favorites, as we often have just one or two apples left by the end of the week. Another one we like to make in the winter is this moist Irish Apple Cake, a comforting, spicy cake perfect when topped with fresh whipped cream.
If we've had rice and beans or chicken salsa casserole for dinner earlier in the week, we will usually have a little sour cream left over, too.
This apple sour cream coffee cake recipe makes good use of those leftovers. And it's easy to whip up and pop in the oven.
Go ahead and make this with any leftover sour cream in your fridge. Or if you're feeling adventurous, try a homemade sour cream recipe.
I made this apple cake without cinnamon last week, and it was very good. But feel free to add a teaspoon of cinnamon to the crumb mixture.
Serve This Coffee Cake for Breakfast
This is a good breakfast coffee cake as it isn't too sweet. Yet it could easily serve as an apple snack cake (cut it into small squares.)
To serve it for dessert, warm it up a little and add a dollop of vanilla ice cream or whipped cream. And if you're a real apple lover, serve it alongside a tall apple crisp macchiato.
How to Make Apple Coffee Cake with Sour Cream
Here's what you'll need to make this easy apple coffee cake. This is an old-fashioned-style apple cake, and there's lots of room for substitutions.
You'll need the following ingredients.
- all-purpose flour
- large flake (old-fashioned) rolled oats
- brown sugar
- butter at room temperature
- baking powder
- salt
- egg
- sour cream
- pure vanilla extract
- cinnamon
- Granny Smith apples
Directions
Use Other Fruit in This Apple Sour Cream Coffee Cake Recipe
It's easy to substitute other fruits for the apples in this coffee cake recipe. Try the following:
- pears
- peaches,
- plums
- 1 ½ cups of blueberries
- ¾ cup of rhubarb
- 1 ¼ cups Saskatoon berries
- 1 ½ cups everbearing raspberries
If you are baking a blueberry sour cream coffee cake or a raspberry sour cream coffee cake, freeze the berries for half an hour.
Sprinkle a little flour with the half-frozen berries to keep them from becoming mushy and discoloring the coffee cake purple. It might taste good, but a big purple block may turn off any picky eaters in your family.
This apple sour cream coffee cake recipe marked the first time I used my new silicone bakeware, and I made it in a square 9-inch pan. While I greased the silicone with butter, I don't think it was necessary. The silicone was so flexible that it simply peeled away from the cake.
Give this recipe a try. If you make any substitutions and would like to recommend them, drop us a line. Happy Baking!
This apple sour cream coffee cake is a perfect recipe for baking with kids and provides a great way to use up leftovers and experiment with different fruit and flavor combinations.
If you choose to make a Blueberry Sour Cream Coffee Cake, adding 1 tablespoon of lemon juice is a nice touch. This coffee cake also freezes well, and makes a good option for a potluck, church lunch, or to drop off at a neighbor's house.
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Recipe
Apple Sour Cream Coffee Cake Recipe
Equipment
Ingredients
- 2 cups all-purpose flour
- ½ cup large flakes oatmeal
- 1 ¼ cups brown sugar
- ¾ cups room temperature butter or margarine
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- ¾ cups sour cream
- ¼ teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 2 Granny Smith apples diced fine
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Butter a 9-inch square pan and set aside.
- Combine flour, oats, brown sugar, butter and cinammon if you're using it in a large bowl.
- Use a spoon to press about half of the crumb mixture into the bottom of the pan.
- Add baking powder and salt to the remaining crumb mixture and mix it well.
- Make a well in the middle for your wet ingredients.
- Whip together the egg, sour cream, and vanilla extract.
- Pour wet ingredients into the well and mix gently.
- Fold in other chopped apples or other fruit.
- Use a spatula to scrape the coffee cake mixture into the pan on top of the crumb base.
- Bake for 60 minutes then insert a knife into the centre. If it comes out clean, it's ready. If not, pop it back in the oven for another 5 minutes then repeat.
Your Apple Sour Cream Coffee Cake is delicious and featured it on Full Plate Thursday, 556. Thanks so much for sharing with us and come back soon!
Miz Helen
Hi
Thanks for the recipe, it sounds lovely & I intend to replace the apples with plums, as we have a glut at the moment! One quick question - there appears to be no coffee in the ingredients list - is this an Anglo/American misunderstanding - is coffee cake a a generic term in the US for cake one has with coffee? My grandma used to make coffee cake & there was definitely coffee in it. If it's missing from the list - how much should I add?
Once again thank you
Thanks so much for sharing this awesome post with us on Full Plate Thursday,533. We featured your post and just pinned it!
Hope you come back soon!
Miz Helen
Pinned to give it a try later. This cake looks great
As the crumb is on the bottom, do you invert this cake to serve?
Yikes! Baking powder. Just updated the ingredients list - my apologies!
So the ingredient list says baking powder but the instructions say baking soda. Which one do I use?
I love baking with sour cream! It adds so much flavor and offsets sweetness. I really want to try this recipe with rhubarb! Thanks for sharing.
Thanks for the comment Christie! I DO peel the apples, but it isn't really necessary. If you don't peel them, cut the pieces quite small so it's easier to eat.
Sounds so good about now.. I am ready for breakfast.. I might try this substituting coconut sugar for the brown.
This sounds great. Curious if you peel your apples or not. A store I shop at was giving away cases of those bagged sliced apples, and they were all Granny Smith so sounds like I’ll be making this soon.
That sounds delicious! Pinned.