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    Sour Cream Apple Coffee Cake

    ha scritto per te

    This Sour Cream Apple Coffee Cake is soft, tender, and loaded with apples and cinnamon. The crumb topping gives the cake a buttery crunch along with a creamy, sweet glaze to top it off!
    Make sure to try my classic Coffee Cake recipe too!

    Table of Contents

    Well, it’s that time of year again to make sure your kitchen is fully stocked with apples and cinnamon. Of course baking with this winning combo makes your house smell delicious, but you also end up with a cake that you will absolutely LOVE!
    I feel like this cake is the mash-up of two super popular recipes that I have already on my site, my Apple Fritter Cake and my Easy Cinnamon Roll Cake. Basically if you like those, you will LOVE this one.
    Why You’ll Love This Apple Coffee Cake

    Easy Ingredients. This is especially great to make during apple season when they are plentiful, but easily can and should be enjoyed all year long. The cake has multiple steps, but everything is easy to make and is a great beginner recipe!
    Texture. The addition of sour cream into the cake makes it extra moist and tender, plus the juiciness the apples bring makes this soft and tender!
    Flavor. The apples, the cinnamon, the crumb topping, and the icing! The fun part about this cake is there is not only a cinnamon crumb topping, you have a cinnamon sugar swirl in every bite.

    Do You Have To Use Sour Cream In This Cake Recipe?
    I know there are some of you who don’t like sour cream, but trust me in that you can’t taste it in this recipe at all. It simply adds a moistness and gives the cake a tender crumb. BUT if you don’t have sour cream, you can sub full-fat Greek Yogurt in its place.
    Ingredients
    I am going to list what you will need for this Apple Cinnamon Coffee Cake recipe, but there are 4 elements to the cake: the crumb topping, the swirl mixture, the cake, and the icing. All of the ingredients are simple, and there is a lot of overlap in the elements, so make sure to scroll down to the bottom of this post to the recipe card that has all the measurements and instructions!

    Butter. I use salted butter in this recipe. You will need both cold butter, and room temperature butter. The cold butter you will use to make the crumb topping and the room temperature butter will be used in the cake batter.
    Sugars. You will use granulated sugar, light brown sugar AND powdered sugar. The granulated sugar will be used in the cinnamon swirl and the cake, while the brown sugar is used in the crumb topping. POwdered sugar is used in the icing on top!
    Dry Ingredients: All purpose flour, kosher salt, baking soda and baking powder, and ground cinnamon.
    Sour Cream. If you don’t have sour cream you can sub in Greek yogurt or even buttermilk in a pinch.
    Eggs. I use large sized eggs in all my baking recipes.
    Apples. I suggest Granny Smith apples in this recipe because they are tart and sweet, but also bake well and don’t get mushy! BUT you can use whatever type of apples you like.

    How To Make Apple Coffee Cake
    The cake batter comes together very easily. Dice up the apples and stir those in at the end, making sure that the apples are evenly distributed in the cake batter.

    Half of the cake batter in a 9×13 with the cinnamon sugar mixture swirled in.
    The remaining cake batter and cinnamon sugar mixture swirled into the batter.

    Spread half of the cake batter into a greased 9×13 baking pan and then top it with half of the cinnamon swirl mixture, which is light brown sugar and ground cinnamon mixed together. Run a butter knife through that to swirl it into the cake. Then repeat this step with the remaining cake batter and then the rest of the cinnamon swirl mixture.

    Then you are going to top the whole cake with a delicious and buttery crumb topping. The layers of flavor in this cake are outstanding. You have the buttery cake batter loaded with apples, the brown sugar cinnamon swirl, and now the crumb topping!
    Once it’s baked you will have a perfect looking coffee cake. You could stop there, but a sweet drizzle of icing just send this over the top. Enjoy it warm or at room temperature.

    How To Store Apple Coffee Cake
    You can store this cake airtight at room temperature for up to 3 days. You can also refrigerate it for up to 5 days for best freshness! I don’t prefer cold cake, so I recommend that if you refrigerate it, take it out of the fridge before serving, allowing it to come back up to room temperature.
    To Freeze:
    Freeze this airtight in the freezer for up to 2 months for best freshness. Allow it to thaw at room temperature or in the refrigerator before serving.

    More Coffee Cake Recipes You Will Love

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    Sour Cream Apple Coffee Cake

    Author: Shelly

    Pin

    Description

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

    Ingredients

    Scale
    1x2x3x

    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

    Cake

    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
    2 – 2 1/2 cups peeled and diced Granny Smith apples (2 medium-sized apples)

    Glaze

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

    Instructions

    Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
    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.
    Cinnamon Swirl: In a small bowl combine the sugar and cinnamon. Set aside.
    Cake: In the bowl of your stand mixer fitted with the paddle attachment combine butter and sugar, mixing on medium speed for 2 minutes.
    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.
    Turn the mixer to low and add in the flour, mixing until just incorporated and then stir in the apples.
    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.
    Repeat with the remaining batter and remaining cinnamon sugar.
    Sprinkle the crumb topping onto the cake evenly.
    Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
    Allow the cake to cool for 20 minutes.
    Icing: Prepare the icing by whisking the powdered sugar, milk, and vanilla together until smooth. Drizzle over top of cake. 
    Serve warm or at room temperature. 

    Notes

    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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    consigliato per te

    • in Recipes

      7UP Biscuits

      ha scritto per te

      These buttery homemade 7UP Biscuits only need 4 ingredients! Made with Bisquick and the delicious tanginess of sour cream, these tender biscuits are a delicious and easy side to serve warm from the oven, smothered in butter or jam. 
      If you don’t have 7UP try my Butter Swim Biscuit Recipe.

      Table of Contents

      Tender Homemade 7UP Biscuits
      We may or may not be slightly obsessed with biscuits in this household. From my all-time best Skillet Biscuits to insanely light and fluffy Angel Biscuits, to these savory Cheddar Bay Biscuits, there are a few biscuit recipes floating around this blog. I love them all and make them often. 
      The latest recipe to hit my weekly rotation is this one for the most incredible 7UP biscuits! Light, fluffy, airy, tender, moist – insert appropriate adjective for AWESOME – plus, a hint of sweetness. All of the above describes these scrumptious 7UP biscuits. One whiff of these as they came out of the oven and I knew I was in for something special. Serve these biscuits warm and buttered up after they’re baked, drench them with stews and chilis, or turn them into your favorite recipe for biscuits and gravy. Any way you slice them, you won’t be disappointed!
      Why Use 7UP in Biscuits?
      Because it’s carbonated, 7UP takes the place of other leavening agents in baking. Instead of baking soda or baking powder, the carbonation in the soda helps these biscuits rise and puff up as they bake. The result is a biscuit with a delicious fine crumb and moist, light texture!
      To see 7UP in action in another easy baking idea, check out my recipe for 7UP Cake.

      Recipe Ingredients
      These are basically 3-ingredient biscuits, with the addition of 7UP to get them nice and fluffy! Below is an overview of the ingredients, and be sure to have a little scroll down to the recipe card for the full amounts:
      Bisquick: Yes, these are Bisquick biscuits! If you’ve never baked with Bisquick before, this is sort of the biscuit equivalent of a boxed cake mix. It’s a “shortcut ingredient,” made from a blend of flour, salt, leavening, and fat. If you don’t have it handy, you can make your own! See the tips section below for more details.Sour Cream: This recipe brings sour cream into the mix for added moisture and tang. 7UP: Even though these are called 7UP biscuits, this recipe will work with Sprite or any other clear, highly carbonated soda. Butter: These biscuits are baked in a pool of butter. You read that right! They’re sort of halfway to a swim biscuit, and by the time the dough bakes up you’re left with an exceptionally buttery, flaky texture.  
      How to Make 7Up Biscuits
      It doesn’t take long to have a batch of these 7UP biscuits on the table. Just one more reason to love ‘em! The recipe comes together in a flash:

      Combine the Ingredients: To make your biscuit dough, combine Bisquick with sour cream and 7UP in a large bowl. Give it a mix until the ingredients are just combined.

      Cut Out the Dough: Give a clean, flat work surface a light dusting with more Bisquick. Next, press the biscuit dough out to about a half-inch in thickness. Use a biscuit cutter or a knife to cut 8 biscuits from the dough.
      Prepare the Pan: Dump a bit of melted butter into a 9×9-inch baking pan. Arrange the biscuits in a single layer right on top of the butter. 
      Bake: Pop those buttery beauties into a 450ºF oven for about 10 minutes or so, until they’re golden. Right as you take them out, brush the biscuits with more melted butter. Voilà! Serve them warm and prepare to swoon. See below for easy serving suggestions!

      Tips for the Best Biscuits
      This recipe is awesome mainly because it’s so darn easy! Here are some extra tips to ensure that your biscuits will turn out the picture of perfection:
      Swap Out the Soda: If you don’t have 7UP in the fridge, you’re welcome to use any clear soda for this recipe. Sprite will also do the trick!If You Don’t Have Bisquick: Don’t panic. Make your own with an easy mix of pantry staples! Sift together 2 cups of all-purpose flour with 3 teaspoons baking powder, and ½ teaspoon kosher salt. Cut in 2 tablespoons of room temperature butter or shortening, making sure the flour is well coated. Tada! Homemade bisquick, no sweat.

      Serving Suggestions
      Breakfast, brunch, lunch, or dinner, these 7UP biscuits make the best stand-alone treat or easy side dish. Freshly baked from the oven, you can’t beat a tender 7UP biscuit smothered in butter or jam, or drizzled with honey. Next to a cup of coffee, it’s my breakfast of dreams!
      As a simple side dish, pair your biscuits with any of the following dinner ideas:

      You can also use these biscuits in all your favorite biscuit-centric recipes! Transform your 7UP biscuits into biscuits and gravy, make them into breakfast sandwiches, or fill them with ingredients like chicken parm or cheeseburger fixings for easy biscuit sliders.

      How to Store 
      These 7UP biscuits will keep at room temperature for up to 2 days. Seal them inside a resealable bag or airitight container on the countertop so that they maintain the most freshness. Biscuits can also be kept in the fridge for an extra day or two, though the texture won’t be quite as crisp and fluffy. However, something tells me you won’t have any issues finishing a batch of these biscuits before then!
      You can also freeze your biscuits airtight for up to 30 days. Thaw them at room temperature before serving, and see below for reheating tips.
      The Best Way to Reheat Biscuits
      The best way to reheat homemade biscuits is to pop them back into the oven! Line a baking sheet with parchment paper and place the biscuits onto the sheet and into the oven at 350ºF. Reheat them for about 5 minutes, or until warmed through.
      Print

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      clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

      7UP Biscuits

      Author: Shelly

      Prep Time: 15 minutes

      Cook Time: 10 minutes

      Total Time: 25 minutes

      Yield: 8 biscuits 1x

      Category: Side Dish

      Method: Oven

      Cuisine: American

      Description

      These buttery homemade 7UP Biscuits only need 4 ingredients! Soft and tender Bisquick biscuits are a delicious and easy side to serve warm from the oven, smothered in butter or jam.

      Ingredients

      Scale
      1x2x3x

      2 1/3 cups Bisquick, plus 1 tablespoon to dust countertop
      1/2 cup sour cream
      1/2 cup 7Up (you can use Sprite as well, see note)
      1/4 cup butter, melted
      2 tablespoons butter, melted

      Instructions

      Preheat the oven to 450°F.
      In a large bowl, combine 2 1/3 cups of Bisquick, sour cream, and 7UP. Mix until just combined.
      Dust a clean countertop with the remaining 1 tablespoon of Bisquick. Transfer dough to the countertop and press out into a 1- inch thick circle. Using a 3- inch round biscuit cutter (or knife), cut the dough into 8 biscuits.
      Pour 1/4 cup melted butter into the bottom of a 9×9 pan. Place biscuits into the pan directly into the melted butter.
      Bake for 10 minutes, or until golden brown. Brush with the remaining 2 tablespoons of melted butter.
      Serve warm.

      Notes

      You can use any clear soda for this recipe.

      Keywords: biscuits with 7up, bisquick biscuit recipe, homemade biscuits

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    • in Recipes

      Easy Banana Blueberry Muffins

      ha scritto per te

      Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!
      Make sure to check out my classic Blueberry Muffins recipe OR my Blueberries and Cream Muffins too!

      Crazy Moist Banana Blueberry Muffins!
      Just when you thought Blueberry Muffins couldn’t get any better, I went ahead and added in banana! Honestly it was out of pure necessity, as I had some old bananas to use up, but it turned out to be a delicious discovery! Two fruits, one muffin. Pure deliciousness. These simple homemade muffins are an absolute delight. The tangy blueberries combine with the rich banana flavor for a sweet, fruit-flavored explosion that you don’t want to miss.
      What To Expect:
      The texture: Extra moist and cake-like thanks to the combo of banana and sour creamEase of Prep: Just a bowl and a spoon, no mixer required!Bake Time: 25-ish minutes Topping: I simply sprinkled some coarse sugar on top for a little crunch, but you could make a streusel topping like on my Banana Muffins if you love crumble!

      What You’ll Need
      Before we get started, let’s go over the key ingredients. Here’s what you’ll need to make these banana blueberry muffins happen:
      Bananas: The riper the bananas are, the better. Try to use bananas with lots of brown spots on the peel if you can.Butter: Melted. Salted or unsalted butter both work, you can mix in either.Sugar: I like to use granulated sugar in this recipe.Eggs: These will be the binding agents for your muffin batter.Vanilla Extract: For extra sweet flavor.Sour Cream: This makes these muffins super moist.Baking Soda: To help your muffins rise up nice and tall.Salt: I like to use kosher salt in this muffin recipe.Flour: I generally use all purpose flour, but you could try using gluten free flour.Blueberries: Use fresh blueberries if possible.Optional: Add in coarse sugar for the tops of the muffins.
      How to Make Banana Blueberry Muffins
      What I love the most about making these banana blueberry muffins is that it takes around 40 minutes from start to finish, and then I have a bunch of make-ahead breakfasts ready to go. Muffins are always good to have on hand during the week, because you never know when you’ll need a quick, on-the-go breakfast.
      This is what you’ll need to do to mix these together:
      Preheat Oven to 350°F: Place cupcake liners in a muffin tin. Set aside.
      Mash the Bananas: In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
      Mix Muffin Ingredients Together: In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated. Then, fold in the blueberries.

      Fill the Muffin Pan: Portion out 1/4 cup batter into each muffin tin and prepare crumb topping and sprinkle on some coarse sugar for a little sweet crunch!

      Bake the Muffins: Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.

      Tips for Success
      Easy, right? These muffins come together in a snap, and they’re done before you know it.
      Here are some tips that make prepping these banana blueberry muffins even easier:
      Do I Have to Use Cupcake Liners? No, I just think that cupcake liners make removing the muffins from the pan easier. You definitely don’t have to use them, though – feel free to omit them and use cooking spray instead.Can I Use Frozen Blueberries? Sure! I like to use fresh – especially in the summer when they’re in season and you can pick them yourself – but frozen will work just fine. Toss the Blueberries in Flour: If you want to prevent the blueberries from bleeding color into the batter, toss them in a tablespoon or so of flour. Don’t Over-Mix the Batter: Over-mixing the batter leads to dense and tough muffins instead of light and fluffy ones, so stir until everything is just combined. Use Room Temperature Ingredients: Letting the sour cream and eggs come to room temperature is a good idea because everything will mix together more smoothly. There will be more resistance if you use refrigerated ingredients.
      How to Store Muffins
      The best way to store these banana blueberry muffins is in an airtight container at room temperature – they’ll last for up to 3 days. They will most likely keep for a couple days longer in the fridge if you need to store them there. (The countertop is usually good for me, since muffins rarely last 3 days in this household.)
      Can I Freeze Banana Blueberry Muffins?
      Absolutely. Freeze these muffins in an airtight container for up to 30 days. Thaw them in the fridge overnight before eating again, and enjoy!

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      Easy Banana Blueberry Muffins

      Description:
      Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!

      Ingredients:

      3 medium bananas
      1/2 cup butter, melted
      1 cup granulated sugar
      2 eggs
      2 teaspoons vanilla
      1/2 cup sour cream
      1 teaspoon baking soda
      1 teaspoon kosher salt
      1 1/2 cups all purpose flour
      1 1/4 cups blueberries
      Optional – 1/4 cup coarse sugar for tops of muffins

      Instructions

      Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
      In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
      In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
      Fold in the blueberries.
       Top each muffin with an equal portion of the coarse sugar if desired.
      Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
      Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.

      Notes:

      Store airtight at room temperature for up to 3 days. Freeze airtight for up to 30 days.

      Keywords:: banana blueberry muffins, easy banana muffins

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    • in Recipes

      Pecan Sour Cream Coffee Cake

      ha scritto per te

      Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!Looking for more coffee cake recipes? Don’t forget to try my recipe for The Best Coffee Cake ever! You won’t be disappointed!Pecan Sour Cream Coffee Cake Is Going To Be Your Favorite Breakfast Cake! I will always be an advocate for cake for breakfast. Cake just tastes better in the morning if you ask me…and if you call it a “coffee cake”, it automatically becomes less taboo and more nostalgic. And to prove to you how PRO Cake For Breakfast I am here are some of the other breakfast cake recipes I have here on my site:Let’s Talk About How To Make Pecan Sour Cream Coffee Cake!First, I’ll begin with how easy it is. I promise you. Of course there are a few steps, you have the filling and topping, the cake itself, and the easy icing drizzle. But none of these elements is difficult in anyway. Plus, the pecan streusel is OUTRAGEOUSLY DELICIOUS. Like I can’t keep myself from eating half of it with a spoon before I assemble the cake. It’s a sweet, crunchy, cinnamon, buttery mixture that should be illegal.What Does the Sour Cream Do?Some of my most favorite cake recipes use sour cream. Now, before you tell me you don’t like it, let’s just clarify that you don’t TASTE the sour cream. What it does is add the exact right amount of moisture, while the acidity in the sour cream aids in giving the cake a tender crumb.It works a lot like buttermilk, but adds a little more weight making the cake slightly denser, which works perfectly for a coffee cake.THE TOPPING!!Oh, blessed be. The pecan streusel in this cake is absolutely everything. It is the most perfect combination of finely chopped pecans, butter, salt, cinnamon, and brown sugar.I can’t seem to keep my spoon out of the mixture, all in the name of taste-testing of course, while I am making this cake.It adds the exact right amount of crumbly-crunch that all good coffee cakes need.Serve this Coffee Cake Warm, At Room Temperature, Or Freeze It For Later!This cake is incredibly versatile. Of course enjoying a slice warm is the ultimate indulgence, but it’s perfect to make the night before so it’s ready and waiting for breakfast.How Do You Freeze Coffee Cake?Or absolutely make this and freeze it for later! Here’s what you do:Bake the cake and allow it to cool completely.Don’t drizzle it with icing. Wait and save that step for when you are ready to serve it. The icing will melt a bit and get sticky if you freeze and thaw it out.You can freeze it right in the pan you baked it in so if that pan has an airtight lid that will work great. Or I would recommend baking it in a disposable aluminum pan if you’re planning on making it and freezing it.Cover the pan tightly in plastic wrap and then again in aluminum foil. Freeze it for up to 30 days.To thaw, allow it to thaw at room temperature. If you would like to reheat it, cover the cake in foil and bake it at 300°F for about 15 minutes, or until warmed through.Here Are Some More Sour Cream Cake Recipes You Might Like:PrintPecan Sour Cream Coffee Cake Description:Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!Ingredients:Pecan Streusel3 tablespoons butter, melted2/3 cup light brown sugar1 teaspoon ground cinnamon1/2 teaspoon kosher salt2 tablespoons all purpose flour1 1/2 cups finely chopped pecansCake1/2 cup butter, room temperature1 cup granulated sugar2 eggs1 tablespoon vanilla extract1 cup sour cream1/2 teaspoon kosher salt1 teaspoon baking powder3/4 teaspoon baking soda1 3/4 cups all purpose flourIcing3/4 cup powdered sugar1 tablespoon milkInstructionsPreheat oven to 350°F. Coat a 9×9 baking dish with nonstick spray. Set aside.Streusel: Combine melted butter, brown sugar, cinnamon, salt, flour, and pecans in a medium bowl. Stir until evenly combined. Set aside.Cake: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and the sugar together on medium speed for 2 minutes. Add in the eggs and continue mixing on medium for 2 more minutes, scraping the sides of the bowl as necessary.Add in the vanilla, sour cream, salt, baking powder, and baking soda. Mix for 1 minute until combined.Turn the mixer to low and add int he flour until just combined. Don’t over mix.Spread half of the batter in the bottom of the pan. Sprinkle half of the streusel mixture on top of the batter. Carefully spread the remaining batter on top of the streusel, spreading it out with a spatula or offset spatula. Sprinkle the remaining streusel on top.Bake for 30-35 minutes.Icing: Whisk together the powdered sugar and milk until no lumps remain. Drizzle this on top of the cake while warm.Notes:Store airtight at room temperature for up to 3 daysKeywords:: cookies and cups, coffee cake, pecan cake, sour cream coffee cake, easy coffee cake, best coffee cake Want To Save This Recipe?PIN for later LEGGI TUTTO