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're livingoff the grid without garbage pickup, we do our best to minimize our household waste.
Three, it's a cheap dessert to feed a crowd. When we were doing our pantry and freezer challenge last winter I used this apple sour cream coffee cake recipe more than once.
And four, it's delicious!
There are many easy coffee 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.
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. I made this apple cake without cinnamon last week, and it was very good. But feel free to add 1 teaspoon of cinnamon to the crumb mixture.
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.
It's easy to substitute other fruit for the apples in this coffee cake recipe. Try the following:
- 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 getting mushy and coloring the coffee cake purple. It might taste good, but a big purple block may turn off any picky eaters in your family.
More Frugal Quickbread and Muffin Recipes:
- Pumpkin Chocolate Chip Muffins
- Banana Flax Seed Bread
- Cranberry Orange Loaf
- Easy Honey Graham Cornbread Recipe
This apple sour cream coffee cake recipe marked the first time I used my new silicone bakeware, and I made it in the square 9 inch pan. While I did grease the silicone with butter, I don't think it was needed. The silicone was so flexible 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!
- 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
- 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.
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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.
Related: Cookie Crumb Peach Cobbler
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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!
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!
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.
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Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.What does adding sour cream to cake mix do? ›
Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.What makes coffee cake different from cake? ›
Coffee cake may refer to a sponge cake flavored with coffee or, in the United States, a sweet cake intended to be eaten with coffee or tea (similar to tea cake). A coffee-flavored cake is typically baked in a circular shape with two layers separated by coffee butter icing, which may also cover the top of the cake.Is sour cream or buttermilk better in a cake? ›
The buttermilk cake did have the advantage for flavor though. It provided a mild complexity that was not too tangy. The sour cream cake had a very fine, tender crumb. The sour cream contains acidity as well as sizable amounts of fat.How do you increase the flavor of coffee in a cake? ›
- 1) Replace Some of the Liquid with Actual Coffee. ...
- 2) Add Coffee to Your Cream and Icing. ...
- 3) Consider a Final Coffee Glaze or Drizzle. ...
- Remember: Quality Counts.
The secret ingredient to making a moist cake is sour cream! That's right. Similar to milk, adding ½ cup of sour cream packs flavor into your box cake mix.What does sour cream replace in a cake mix? ›
The best way to use sour cream with a boxed cake mix is to use it to replace the other liquids in the recipe, like milk or water. You can add up to a cup, or essentially the same amount of liquid you were originally meant to add, per the manufacturer's instructions.Why is coffee cake so good? ›
The enticing aroma, ribbons of cinnamon filling, and hallmark crumb topping make it a treat at breakfast or as a midday indulgence. Coffee cakes are synonymous with casual gatherings that don't require the fuss of frosted, labor-intensive cakes.What is in a Bakers Treat coffee cake? ›
Sugar, enriched flour (bleached wheat flour, malted barley flour, niacin, ferrous sulfate or reduced iron, thiamine mononitrate, riboflavin, folic acid), water, soybean oil, brown sugar, corn syrup, butter (cream, salt), contains 2% or less: modified cornstarch, glycerin, egg, cinnamon, tallow, palm oil, salt, natural ...What coffee is best in cake? ›
Use the style of coffee the recipe suggests. A dark roast or robust espresso will give rich, hearty treats plenty of depth, while a lighter, fruitier variety won't overpower a delicate dessert.
But it turns out that espresso powder alone doesn't give the fullest flavor: you need a little bit of spice to bring out the coffee flavor. Add some cinnamon and a hint of cardamom and you play up the coffee flavor in a wonderful new way.Why is my coffee cake so dry? ›
If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet.Why is my coffee cake tough? ›
Your cake is tough
Mixing is a tricky thing when it comes to cakes. You need to find the perfect speed, temperature and duration to form perfectly-sized little air cells to make the ideal texture. Toughness in cakes is caused by over-mixing, or the wrong type of flour.
There are quite a few dairy products that you can use in place of oil, and some of them may surprise you. We mentioned using some skim milk with your applesauce, but other good dairy substitutes include: Buttermilk. Sour cream.What can I add to my box cake mix to make it moist? ›
Add an Extra Egg
Most cake mixes call for two to three eggs. Just one more egg will add extra moisture, fat, and a little protein, which means the cake will be softer and less likely to overbake and dry out in the oven.
Since sour cream has a higher fat content it can actually mimic the fats in an egg and make our recipe extra rich and moist. One egg can be replaced by ¼ cup of sour cream. It acts as just the perfect egg substitute!Does sour cream replace milk in cake? ›
Sour cream or full fat yogurt can be substituted 1:1 for whole milk. Use this substitute in baking quick breads or for adding creaminess to pan sauces. Sour cream works especially well in recipes calling for buttermilk, too and vanilla-flavored yogurt can be used for sweet quick breads and cakes.