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Sour Cream Apple Coffee Cake

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  • Author: Shelly


This apple twist on coffee cake is moist, tender, and delicious! 



Crumb Topping

  • 1 cup cold butter, cubed
  • 3/4 cup light brown sugar 
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 cup all purpose flour

Cinnamon Swirl

  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon


  • 1 cup butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 16 ounces sour cream
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3 1/2 cups all-purpose flour
  • 22 1/2 cups peeled and diced Granny Smith apples (2 medium-sized apples)


  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla


  1. Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
  2. Crumb Topping: In a medium bowl combine the butter, brown sugar, salt, cinnamon and flour. Using your hands or a pastry cutter combine ingredients until they resemble coarse sand and hold together when squeezed. Set aside.
  3. Cinnamon Swirl: In a small bowl combine the sugar and cinnamon. Set aside.
  4. Cake: In the bowl of your stand mixer fitted with the paddle attachment combine butter and sugar, mixing on medium speed for 2 minutes.
  5. Add in vanilla and eggs mixing until smooth, scraping sides of bowl as necessary. Add in sour cream, salt, baking soda, and baking powder, and continue mixing on medium speed for 30 seconds, until mixture is combined.
  6. Turn the mixer to low and add in the flour, mixing until just incorporated and then stir in the apples.
  7. Spread half of the batter into the prepared pan. Sprinkle the batter with half of the cinnamon swirl mixture. Using a butter knife, swirl the mixture into the batter.
  8. Repeat with the remaining batter and remaining cinnamon sugar.
  9. Sprinkle the crumb topping onto the cake evenly.
  10. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool for 20 minutes.
  12. Icing: Prepare the icing by whisking the powdered sugar, milk, and vanilla together until smooth. Drizzle over top of cake. 
  13. Serve warm or at room temperature. 


Store airtight at room temperature for up to 3 days. 

Store airtight  in the refrigerator for up to 5 days. 

Freeze airtight in the freezer for up to 2 months, thaw at room temperature.

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