Happy Hump Day! I’m not sure about you guys but I need a little pick me up this week. It’s been kinda of a long week and honestly I’m looking forward to a long Labor Day weekend. The last summer hooray! Ugh. Don’t think I’m ready to pack up my white jeans just yet but am looking forward to change of season and the smell of this Apple Sour Cream Coffee Cake makes me look forward to those days.
Sweet caramelized apples baked between layers of moist sour cream cake and pecan and brown sugar crumble. This cake is da bomb! Seriously. Super moist, sweet, creamy and just a perfect companion to a cold glass of milk.
I love crisp apples in the summer time but in the fall baking or roasting them brings out a completely different flavor. Plus I’m slowly warming up to the idea that fall is literally around the corner and looking forward to apples, pumpkins and baking. Love everything about it, including the cooler days.
And this coffee cake baking away in my kitchen. So cozy. This Apple Sour Cream Coffee Cake smells just like cinnamon rolls and will make you wanna stay home bundled up with a warm blanket and cup of the Best Cuban Coffee Brands on a random afternoon. I’ll take one of those any day!
Serve hot or cold OR even with a scoop of ice cream over hot cake for extra deliciousness. Yum-O!Print
Soft and flavorful apple sour coffee cake bursting with delicious apple flavor, cinnamon, and brown sugar. The sour cream makes this cake super moist too!
- 2 large eggs
- 1 cup cane sugar
- 1 1/2 cups full-fat sour cream
- 1/2 cup avocado oil
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 2 Gala apples, peeled, cored and diced
- 1/3 cup brown sugar
- 1/4 cup cane sugar
- 1 tsp. ground cinnamon
- 1 cup chopped pecans
- In a small bowl, combine the topping ingredients. Set aside.
- Preheat the oven to 375 F. Spray an 8X8 square baking pan with non-stick spray and set aside.
- In a large bowl, with an electric mixer, beat eggs with sugar on high speed until light in color and thick.
- Add sour cream, avocado oil, and vanilla. Beat on low speed until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Add flour mixture to the batter in thirds, beating after each addition. The batter will be thick. Do not overmix.
- Pour half the batter into the baking pan. Layer with half of the diced apples and then half of the topping. Pour the remaining batter, layer with the rest of the apples, and topping.
- Bake for 45-55 minutes or until a toothpick inserted into the middle comes out clean.