Valentina Ablaev
Start your morning off right with a homemade apple coffee cake. It’s the perfect morning pastry and is so simple to make! Sour cream makes this cake moist and light; the topping is the best part! The streusel topping is combined with a cheesecake layer; you just can’t beat it!
Apple desserts are our favorite; from classic apple bread to a simple apple crumble, you can never go wrong!
Surely, you won’t blame me when I say we have been obsessed with all things dessert! This apple coffee cake is no exception. Now, don’t be fooled; this cake doesn’t actually have coffee inside of it, but when you put coffee before cake, it makes it acceptable to eat cake for breakfast! Who knew?
Over the years, we’ve loved our blueberry coffee cake, but when blueberries are no longer in season, we have to try the next best thing! Apples make a great addition to any dessert. Our simple apple cake has always been a family favorite, and this variation features a delightful streusel and cream cheese swirl.
Why Make This Apple Coffee Cake?
This is one of those desserts that, when you make it for a crowd, be prepared to make it again and again! It’s that good! And you won’t mind at all because the ingredients are simple and the instructions are easy to follow.
Ingredients for Apple Crumb Cake
- Wet ingredients – the wet batter is made of butter, sugar, sour cream, large eggs, and vanilla.
- Dry ingredients – all-purpose flour, baking soda, baking powder, cinnamon, and salt make for a simple and delicious dry mix.
- Apple – peeled and diced apples.
- Nuts – chopped walnuts are optional, but they add a delicious crunch.
- Cream cheese layer – cream cheese, sugar, and vanilla make the perfect cream cheese layer.
- Streusel topping – a flour and butter streusel with cinnamon and brown sugar for the best flavor.
See the recipe card below for a full list of ingredients and quantities.
How to Make Apple Coffee Cake
- Wet batter. In a large bowl, use an electric mixer to cream together butter and sugar on medium speed. Whisk in the sour cream, vanilla, and eggs in the bowl and mix until combined.
2. Dry ingredients. Add the flour, baking powder, and salt, and beat on low speed until incorporated.
3. Make the cream cheese mixture. In a bowl, beat the cream cheese, vanilla, and sugar until creamy.
4. Make the crumb topping. In a small bowl, stir together the flour, cubed butter, cinnamon, brown sugar, and granulated sugar until a crumbly mixture forms
5. Add the apples. Fold in the apples and walnuts.
6. Assemble. Pour the cake batter into the baking pan, drop the cream cheese over top of the cake and spread evenly.
7. Streusel topping. Sprinkle with the crumble topping.
8. Bake. Bake in the oven at 350°F for 35-40 minutes. Allow the cake to cool before cutting into slices.
Expert Tips for the Best Apple Coffee Cake:
- Ingredients temperatures: For the best result, make sure you are using butter, sour cream, and eggs are room temperature.
- Top this coffee cake with a scoop of vanilla ice cream for the best combination!
- Use the right pan. This recipe uses a 7×11 pan for the perfect thickness of the cake. If you don’t have a 7×11 pan, we recommend using an 8-inch square pan or a 9″ round pan!
Recipe FAQs
To check if the cake is cooked, use a toothpick and put it into the center of the cake. If it comes out clean, the cake is ready.
For sweet desserts, we recommend using apples on the tarte side. Granny Smith apples, Honeycrisp apples, and Pink Ladies are all great choices. But it truly doesn’t matter, any apples on hand will work.
If you’re worried about a dry cake, you might be overbaking it.
If you don’t have sour cream, you can substitute it for greek yogurt.
How to Store Apple Coffee Cake
- Storage. If wrapped tightly, the cooled cake can be stored at room temperature for 1-2 days. You can also keep it in the fridge for about 3-4 days in an airtight container.
- Freeze. This cake can be frozen to enjoy for months on end! Simply wrap the cooled coffee cake in plastic wrap or a freezer-safe bag. Store for up to 3 months. Thaw: Place the cake in the fridge to thaw overnight and enjoy!
More Sweet Breakfast Recipes
If you enjoyed this coffee cake recipe, be sure to try our other popular breakfast recipes; here are some of our favorites:
If you tried this apple coffee cake Recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Sour Cream Apple Coffee Cake
Ingredients
cake batter:
- 4 Tbsp unsalted butter 1/2 stick, room temp
- 3/4 cup granulated sugar
- 3/4 cup sour cream room temperature
- 2 eggs room temperature
- 1 tsp vanilla
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 2 cups diced apples
- 1/2 cup walnuts chopped (optional)
cream cheese layer:
- 8 oz cream cheese room temp
- 1 tsp vanilla
- 1/4 cup granulated sugar
streusel topping:
- 1/3 cup all-purpose flour measured then sifted
- 4 Tbsp cold unsalted butter cubed
- ½ tsp ground cinnamon
- 2 Tbsp brown sugar
- 1 Tbsp granulated sugar
Instructions
- Preheat the oven to 350°F. Line a 7×11 baking dish with parchment paper and spray with baking spray.
- Make cake. In a bowl, cream together butter and sugar. Add the sour cream, vanilla, and eggs to the bowl and mix until combined.
- Add the flour, baking soda, baking powder, cinnamon, and salt, and beat until incorporated.
- Fold in the apples and walnuts.
- Prepare the cream cheese layer. In a bowl, beat the cream cheese, vanilla, and sugar until creamy.
- Prepare streusel topping. Combine the flour, cubed butter, cinnamon, brown sugar, and granulated sugar until the mixture is crumbly and set aside.
- Assemble. Add the cake mixture into the prepared pan and spread evenly. Drop the cream cheese over top of the cake and spread evenly. Top with the crumble topping.
- Bake for 35-40 minutes. Check if the cake is done by inserting the toothpick, making sure it comes out clean.
- Serve and enjoy, friends!
Notes
- What apples to use: You can use just about any apples in this recipe.
- Ingredients temperatures: For the best result, make sure you are using butter, sour cream, and eggs are room temperature.
- Use the right pan. This recipe uses a 7×11 pan for the perfect thickness of the cake. If you don’t have a 7×11 pan, we recommend using an 8-inch square pan or a 9″ round pan!
- Storage. If wrapped tightly, this coffee cake can be stored at room temperature for 1-2 days. You can also keep it in the fridge for about 3 days.
- Freeze. This cake can be frozen to enjoy for months on end! Simply wrap the cooled coffee cake in plastic wrap or a freezer-safe bag. Store for up to 3 months. Thaw: Place the cake in the fridge to thaw overnight and enjoy!
