Apple & Sour Cream Coffee Cake


The time has come to bake a cake. My cakes usually all start the same way. I’ll check the fridge, see if there are any “special” ingredients and I’ll take my cue from them. This time, it was granny smith apples and a tub of sour cream that I bought just for such an occasion. Sweet!

Once again, another MarthaStewart living recipe. Lifesaver 24/7. Don’t have a TV anymore to watch her show but at least I’ve got internet to go on her site! Yesss.



½ cup  butter, room temp
2 cups flour
1 tsp    baking soda
1 tsp    cinnamon
½ tsp   salt
1 cup   sugar
½ cup  packed brown sugar
4          eggs
1 cup   sour cream
2           Granny Smith apples (1lb)

1. Preheat oven to 350º. Butter and flour an angel-food cake/Bundt cake pan.
2. Core, peel, and dice medium the apples.
3. In a bowl, whisk together flour, baking soda, cinnamon, salt.
4. Cream butter and sugars until light & fluffy, 3-4 min.
5. Beat in eggs. Add and incorporate sour cream.
6. On low, add flour mixture; beat til just combined.
7. Fold in the apples. Transfer batter to prepared pan.
8. Top with crumb topping.
(Optional) With a butter knife, gently fold in some of the topping into the batter.
9. Bake until cake tester/toothpick inserted in the centre comes out clean, 60-70 min.
10. Cool in pan on wire rack for 15 min. Turn out onto wire rack and cool completely.

Coffee Cake Topping

¼ cup  cold butter
½ cup  brown sugar
¼ cup  rolled oats
½ tsp   cinnamon
¼ tsp   salt
1. Cut butter into pieces.
2. Combine all ingredients to coarse crumbs.
3. Refrigerate until ready to use.

I prepared the crumb topping first since it can go into the fridge and I don’t have to think about it until I’m ready with the batter.

(I added some flour and extra rolled oats to it to get the consistency I desired)

The batter came next. Now this was a fun cake to make just because there were more ingredients that I don’t normally get to use…and in amounts that ensure their presence doesn’t go unnoticed. An entire cup of sour cream?! :D:D 2 apples…4 eggs! GAAH Is it sad that I find that exciting? (rhetorical haha).

Sifted the dry ingredients first as usual. 

Time to beat and cream. Usual order: butter, sugars, eggs.
It's always fascinating to witness the big changes in texture as you add each ingredient. ;D

Here’s when I diced my apples. Apples brown easily after cut (think exposure to oxygen) so I cut them as close as possible to when I need to use them.
mmm crispy tangy/sweet Granny Smith apple!

Now the sour cream, dry ingredients, and extras (the apples in this case) go in. I used my large glass mixing bowl and let me tell you, I was actually very satisfied and pleased that this batter filled about 3/4s of it. This means MORE cake!! :D:D

The batter is quite thick so make sure you spread it out evenly.

I didn’t do the “Optional” step of folding in some of the topping into the batter just because I used a long baking pan and had just enough topping to cover the surface. I’m sure having some baked into the cake would taste pretty neat too!


What did I do after it was done baking? I tasted some of course. Photos were taken and I then pondered how I would serve/cut it. Was thinking of cutting triangular wedges but lazed out and stuck with mini halved-cubes. 
Brought this big tub of cake to dragonboat practice as an “after-practice snack” for peeps…it disappeared pretty quickly. Success!!!! 

I’m definitely making this cake again! It’s best eaten the day of to ensure you still get that crunch from the topping. Remember, if you want to store it, do so in an airtight container up to a max of 2-3 days. 

5 out of 5 NOMs

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