Cinnamon Apple Coffee Cake – Classic sour cream coffee cake baked with fresh apples, a buttery cinnamon streusel and finished with a vanilla drizzle! Soft and moist for daaaaays, this coffee cake will surely be a favorite in your kitchen!
Cinnamon Apple Coffee Cake Ingredients
- All-Purpose Flour
- Baking Powder & Baking Soda
- Salt
- Unsalted Butter
- Brown Sugar & White Sugar
- Eggs
- Sour Cream
- Vanilla Extract
- Apples
- Cinnamon
Instructions
- Step 1 – In a large bowl, cream your butter, brown sugar and white sugar until light and fluffy. About 2 to 3 minutes. You can use a stand mixer fitted with a paddle attachment or a hand-held mixer.
- Step 2 – Whisk in your eggs one at a time, scraping down the sides and bottom of the bowl after each addition. Add your vanilla and mix until combined.
- Step 3 – Alternate between incorporating the dry ingredients and sour cream (dry, wet, dry, wet and ending with dry).
- Step 4 – Make your streusel topping by combining flour, brown sugar, cinnamon, nutmeg and melted butter. Use a fork to mix the butter in, leaving some larger crumbs.
- Step 5 – Toss your diced apples with cinnamon.
Assembly
- Step 6a – Transfer half of your batter into your prepared 9.5 inch (24.1 cm) tube pan.
- Step 6b – Spread an even layer of your diced cinnamon apples.
- Step 6c – Add half of your crumb streusel, making sure to spread an even layer.
- Step 6d – Finally, spread the remaining batter and streusel topping.
- Step 6e – Bake at 350ºF (176ºC) for 50 minutes. Allow to cool in the pan for about 15 minutes before removing from the pan
- Step 7 – Make your vanilla glaze by combining confectioners’ sugar, milk and vanilla extract. Drizzle your glaze on top of your cooled cake right before serving. Enjoy!
Expert Tips
- Make sure to use room temperature ingredients. Using room temperature ingredients will help the batter emulsify better, ensuring a smooth batter. Leave your butter, eggs and sour cream on the counter for about an hour for best results.
- Do not overmix. As always, refrain from over mixing the batter as it will overwork the gluten in the dough. Thus, creating a tough cake.
- Don’t skimp on the cinnamon. There is a total of 1 tablespoon of cinnamon in this recipe. It may seem like a lot, but trust me, it’s the perfect amount.
- Use all of the streusel topping. Again, it may seem like a lot of streusel, but it all works together.
- Don’t skip the vanilla glaze. When testing this recipe, I made sure to balance the sweetness level. This coffee cake is not very sweet and the addition of the vanilla glaze adds a lovely layer of flavor that compliments the warm cinnamon.
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Recipe
Cinnamon Apple Coffee Cake
Description
Cinnamon Apple Coffee Cake – Classic sour cream coffee cake baked with fresh apples, a buttery cinnamon streusel and finished with a vanilla drizzle! Soft and moist for daaaaays, this coffee cake will surely be a favorite in your kitchen!
Ingredients
Streusel
- 1 Cup (120 g) All-Purpose Flour
- ½ Cup (100 g) Brown Sugar, packed
- 2 Tsp Cinnamon
- ¼ Tsp Nutmeg
- 5 Tbsp (71 g) Unsalted Butter, melted
Sour Cream Coffee Cake
- 12 Tbsp (169 g or 1 ½ Sticks) Unsalted Butter, room temp
- ¾ Cup (150 g) White Sugar
- ¼ Cup (50 g) Brown Sugar, packed
- 3 Large Eggs, room temp
- 2 Tsp Vanilla Extract
- 1 Cup (227 g) Full-Fat Sour Cream, room temp
- 2 Cups (240 g) All-Purpose Flour, sifted
- 2 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Salt
- 1 ½ Cups (180 g or 2 medium sized apples) Diced Apples
- 1 Tsp Cinnamon
Vanilla Glaze
- ½ Cup (60 g) Confectioners’ Sugar
- 1 to 2 tablespoon Milk
- ½ Tsp Vanilla Extract
Instructions
Streusel
- In a medium sized bowl, combine flour, brown sugar, cinnamon and nutmeg.
- Pour melted butter in and combine the mixture with a fork, leaving some larger crumbs. Set aside.
Sour Cream Coffee Cake
- Preheat your oven to 350ºF (176ºC).
- Generously butter or grease a 9.5 inch (23.1 cm) tube pan or bundt pan and set aside.
- Sift flour, baking powder, baking soda and salt in a bowl and set aside.
- Clean, peel, core and dice (small to medium sized) your apples. Toss with 1 teaspoon of cinnamon and set aside.
- In a large bowl, cream your room temperature butter, brown sugar and white sugar until light and fluffy. About 2 to 3 minutes on medium speed. You can use a stand mixer fitted with a paddle attachment or a hand-held mixer.
- Whisk in one egg at a time, scraping down the sides and bottom of your bowl after each addition. About 45 seconds each. Add vanilla extract and mix until combine.
- On low, alternate between incorporating the dry ingredients and sour cream. Start with a third of the dry ingredients, then half of the sour cream, then another third of the dry, the rest of the sour cream and finally finish with the remaining dry. Do not overmix. Mix just until combined.
- Assembly – Transfer half of the batter to your pan, then spread an even layer of all your apples on top, sprinkle half of the streusel over the apples, add the remaining batter and finish with the remaining streusel.
- Bake for about 50 minutes or until an inserted skewer comes out clean. Do not overbake.
- Allow the cake to cool in the pan, while on a wire rack, for at least 15 minutes before removing from the pan.
Vanilla Glaze
- While the cake is cooling, we’ll make the glaze. Combine sifted confectioners’ sugar, milk and vanilla extract. You can make it as thin or as thick as you’d like.
- Drizzle the glaze on top of your cooled caked right before serving. Enjoy!
Notes
- Store in an airtight container at room temperature for 3 to 4 days.
Ty
Super moist and delicious cake! Will definitely make it again.
Lisa Huynh
I’m so happy you enjoyed it! It’s such a versatile recipe too. You can use nearly any fruit.