Best 6 Sour Cream Apple Coffee Cake Recipes
Craving a delectable treat that combines the tanginess of sour cream, the sweetness of apples, and the rich aroma of coffee? Look no further! This article presents a collection of mouthwatering sour cream apple coffee cake recipes that are sure to tantalize your taste buds. From classic sour cream coffee cake with a streusel topping to a unique sour cream apple coffee cake with a cinnamon swirl, these recipes offer a delightful variety of flavors and textures. Additionally, a gluten-free sour cream apple coffee cake is included for those with dietary restrictions. Each recipe is meticulously crafted with step-by-step instructions and helpful tips to ensure baking success. Whether you're a seasoned baker or a novice in the kitchen, these recipes are designed to guide you effortlessly through the process of creating a delectable sour cream apple coffee cake that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary journey that promises a symphony of flavors and aromas.
Here are our top 6 tried and tested recipes!
SOUR CREAM APPLE COFFEE CAKE
I wish I could give credit where it's due, but I don't remember where this recipe originated. It seems as soon as this coffee cake is out of the oven, my family has it eaten!
Provided by Taste of Home
Time 50m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed mixture. Fold in apples. Spoon into a greased 9-in. square baking pan. In a small bowl, mix topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until done.
Nutrition Facts :
APPLE AND SOUR CREAM COFFEE CAKE
You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h15m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Make topping: In a medium bowl, combine butter, brown sugar, pecans, oats, cinnamon, and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use.
- Make batter: Butter and flour an angel-food cake pan or 14-cup Bundt cake pan. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to pan. Top with crumb topping and, with a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool.
Nutrition Facts : Calories 602 g, Fat 33 g, Fiber 3 g, Protein 8 g
OLD FASHIONED SOUR CREAM COFFEE CAKE WITH APPLE-NUT FILLING
A classic old fashioned recipe because you cook the apple filling before adding it to the cake. We loved it!
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
- Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
- Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
- Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
- Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
- Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
- To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.
FANTASTIC APPLE SOUR CREAM COFFEE CAKE
This addition of sour cream in this coffee cake makes it so moist and delicious! This is one of my all-time favorite cake recipes, I have even made this cake with fresh blueberries adding in 1 tsp almond extract to replace the vanilla, or you can even add it in when using apples --- this cake is fantastic without the topping and just used as a white cake --- I usually double the brown sugar topping and spread half of the cake batter in the pan then sprinkle half of the topping then top with remaining batter, the batter will not really cover the topping mix if you are using a 13x9-inch pan but not to worry it will bake together just fine and besides you will be sprinkling the remaining batter on top anyway! --- serve this with whipped cream or ice cream, *SO* delicious!
Provided by Kittencalrecipezazz
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking pan (this can also be made in an 11 x 7-inch baking pan).
- In a mixing bowl, cream the shortening and sugar for a couple of minutes.
- Add in the eggs and vanilla or almond extract (if using); beat for about 5 minutes.
- In a bowl, sift together the flour, baking powder, baking soda and salt.
- Add to creamed mixture alternating with sour cream.
- Fold in the apples.
- Spread the batter into prepared baking pan.
- In a small bowl, combine the nuts, brown sugar, cinnamon and butter.
- Sprinkle the nut mixture evenly over the batter.
- Bake for 35-40 minutes, or until the cake tests done.
APPLE SOUR CREAM COFFEE CAKE
Steps:
- Preheat oven to 350 degrees. Make topping: In a medium bowl, combine butter, brown sugar, pecans, oats, cinnamon, and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use. Make batter: Butter and flour an angel-food cake pan or 14-cup Bundt cake pan. In a large bowl, whisk together flour, baking soda, cinnamon, and salt. In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans; transfer batter to pan. Top with crumb topping and, with a butter knife, gently fold some of topping into batter. Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool.
SOUR CREAM- APPLE COFFEE CAKE
Yield 1 lg/2 sm cakes
Number Of Ingredients 14
Steps:
- Add dry to wet then add sour cream mixture Grease large flat cake pan and cover batter with decorative pattern of apple slices with cinn, or use a large deep bunting pan and layer 1/2 batter, wheel of apple slices and cinn then repeat. Bake 350 for 1 hour
Tips:
- Bring Ingredients to Room Temperature: Make sure the butter, eggs, and sour cream are all at room temperature before you start mixing. This will help them blend together more easily and create a smooth, even batter.
- Measure Ingredients Accurately: Using a kitchen scale to measure your ingredients is the most accurate way to ensure that your cake turns out perfectly. If you don't have a kitchen scale, be sure to level off your measuring cups with a knife.
- Don't Overmix the Batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Grease and Flour the Pan: This will help the cake to release cleanly from the pan.
- Use a Bundt Pan with a Removable Center: This will make it easy to remove the cake from the pan without breaking it.
- Bake the Cake Until a Toothpick Inserted into the Center Comes Out Clean: This is the best way to ensure that the cake is cooked through.
- Let the Cake Cool Completely Before Glazing: This will help the glaze to set properly.
- Serve the Cake with Fresh Fruit: This will add a pop of color and flavor to the cake.
Conclusion:
This sour cream apple coffee cake is a delicious and easy-to-make treat that is perfect for any occasion. It is moist and flavorful, with a tender crumb and a sweet and tangy glaze. With its simple ingredients and straightforward instructions, this cake is sure to become a favorite in your kitchen.
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