Apple Sour Cream Coffee Cake Recipe
This easy apple sour cream coffee cake uses two apples, one egg and leftover sour cream. A buttery brown sugar-oat base makes it a practical breakfast, snack or dessert.
Equipment
- 9 inch square baking pan
Ingredients
- 2 cups all-purpose flour
- ½ cup large-flake old-fashioned rolled oats
- 1 ¼ cup brown sugar
- ¾ cup butter or margarine, softened
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- ¾ cup sour cream
- ¼ teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 2 Granny Smith apples, peeled if desired finely diced
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Butter a 9-inch square pan and set aside.
- Combine the flour, oats, brown sugar, softened butter and cinnamon in a large bowl.
- Press about half of the crumb mixture evenly into the bottom of the prepared pan.
- Add the baking powder and salt to the crumb mixture remaining in the bowl. Mix well.
- Make a well in the middle for your wet ingredients.
- Whisk the egg, sour cream and vanilla extract together in a small bowl.
- Pour the wet ingredients into the well and stir gently until just combined.
- Fold in the finely diced apples.
- Spread the batter evenly over the crumb base.
- Bake for 60 minutes. Insert a clean knife or cake tester into the centre. If it comes out without wet batter, the cake is ready. If not, bake for another five minutes and test again.
Notes
- Peeling the apples is optional. Dice unpeeled apples finely.
- You can omit the cinnamon for a milder apple and vanilla flavour.
- Don’t invert the cake. Cut and serve it directly from the pan.
- Cool the cake completely before storing or freezing it.
Tried this recipe?Let us know how it was!