Moist Apple Sour Cream Coffee Cake with Cinnamon Streusel

This apple sour cream coffee cake is the one I turn to when I want a tender, cinnamon-spiced cake with a buttery crumb topping.

Sour cream keeps it incredibly moist for days, and fresh apples add just the right amount of fruit without making the cake soggy.

Why This Coffee Cake Stays So Moist

Sour cream does double duty. It gives the crumb a soft, velvety texture and keeps the cake fresh days longer than a milk version.

The apples, tossed in a little flour, stay suspended in the batter instead of sinking to the bottom, so every slice has fruit.

Ingredients

• 2 cups all-purpose flour: spooned and leveled, not scooped.
• 2 tbsp all-purpose flour: for coating the apples.
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ cup unsalted butter, softened: use room temperature for easy creaming.
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup full-fat sour cream: low-fat will make the cake less tender.
• 2 medium apples, peeled and diced: about 2 cups; Granny Smith or Honeycrisp work well.

Streusel

• ½ cup packed light brown sugar
• ½ cup all-purpose flour
• 1 tsp ground cinnamon
• ¼ cup cold unsalted butter, diced small

Variations / Substitutions

• Swap the fruit: Pear or fresh peach chunks work well in fall or summer. Toss them in flour just like the apples.
• Make it nutty: Stir ⅓ cup chopped walnuts or pecans into the streusel.
• Lighter option: Use plain full-fat Greek yogurt for the sour cream; the crumb will be slightly tangier but still moist.
• Glaze instead of streusel: Drizzle a simple powdered sugar and milk glaze over the cooled cake for a simpler top.
• For a classic version, try our plain Sour Cream Coffee Cake.

How to Make Apple Sour Cream Coffee Cake

Step 1: Make the Streusel

Combine the brown sugar, the ½ cup flour, and cinnamon in a small bowl. Add the cold diced butter and, using your fingers or a pastry cutter, work it in until the mixture looks like wet sand, about 2 minutes.

Pop this streusel in the fridge while you make the batter. Keeping it cold helps it stay crumbly during the bake.

Step 2: Toss the Apples and Whisk the Dry Mix

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. In a small bowl, toss the diced apples with the 2 tbsp flour until evenly coated; this light dusting helps the apples stay suspended in the batter.

In a separate medium bowl, whisk together the remaining 2 cups flour, baking powder, baking soda, salt, and cinnamon. Whisk for about 30 seconds so the leavening and salt are evenly distributed.

Step 3: Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3 minutes. Stop once or twice to scrape down the bowl.

Add the eggs one at a time, beating well after each, then mix in the vanilla. The mixture will look creamy and a bit voluminous; that trapped air is what gives the cake a light crumb.

Step 4: Mix the Batter

Beat in the sour cream until fully incorporated. Then add the dry flour mixture all at once and mix on low speed just until the flour disappears, about 1 minute. Overworking the batter now can make the cake tough, so stop as soon as no white streaks remain.

The batter will be thick and lush. Scrape the sides of the bowl and give it one final fold with a rubber spatula to catch any pockets of dry flour.

Step 5: Assemble and Bake the Cake

Fold the floured apple pieces into the batter gently with a spatula, distributing them evenly. Spread half the batter into the prepared pan, then sprinkle with half the streusel. Top with the remaining batter, smoothing it to the edges, and finish with the rest of the streusel.

Bake for 50 to 55 minutes, until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too quickly, tent lightly with foil after 40 minutes. Let the cake cool in the pan on a wire rack for 15 minutes.

Step 6: Cool and Slice the Cake

Run a knife around the edge of the pan, then release the springform collar. Let the cake finish cooling, about 30 minutes more, on the rack. Slice into wedges and serve warm or at room temperature.

When you cut the first slice, you’ll see the tender crumb with little apple chunks peeking through. A dusting of powdered sugar is nice, but the cake needs nothing more.

Tips for the Best Coffee Cake

• Cold butter for the streusel: is key. Cutting it in cold makes a crispier, more defined crumb topping.
• Bring everything else to room temperature.: Softened butter, eggs, and sour cream blend more evenly, giving the cake a softer texture.
• Check early in a dark pan.: If you’re using a dark metal pan, the cake may brown faster; start testing at 45 minutes.
• Slice cleanly: by running your knife under hot water and wiping it between cuts.

Bake times by pan; a thermometer inserted in the center should read 200°F (93°C) when done.

Keeping the Coffee Cake Fresh

• Refrigerate: Store covered at room temperature for 2 days, or in the fridge for up to 5 days.
• Reheating: Warm individual slices in the microwave for 20 seconds, or in a 300°F oven for 10 minutes.
• Serve cold: The cake is lovely cool. Just wrap it tightly so it doesn’t dry out.

Frequently Asked Questions

Can I make this with whole wheat flour?

Swap up to half the all-purpose flour with whole wheat pastry flour for a nuttier flavor, but the cake will be heavier.

My apples sank. What went wrong?

The batter may have been too thin, or the apples weren’t tossed in flour. Coat them well before folding in.

Can I freeze this cake?

Yes. Wrap cooled slices tightly in plastic and freeze for up to 2 months. Thaw at room temperature.

What if I don’t have sour cream?

Plain full-fat Greek yogurt works as a 1:1 substitute. The crumb will be a bit tangier but still tender.

Apple Sour Cream Coffee Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 tbsp all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup full-fat sour cream
• 2 medium apples, peeled and diced (about 2 cups)
• ½ cup packed light brown sugar
• ½ cup all-purpose flour (for streusel)
• 1 tsp ground cinnamon (for streusel)
• ¼ cup cold unsalted butter, diced

Method

 

1. Make the streusel: Combine brown sugar, ½ cup flour, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Chill.
2. Toss apples with 2 tbsp flour and set aside. In another bowl, whisk the 2 cups flour, baking powder, baking soda, salt, and cinnamon.
3. Cream butter and sugar with a mixer until fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla.
4. Mix in sour cream until smooth, then add dry ingredients on low just until combined.
5. Fold apples into the batter. Spread half the batter in a greased 9-inch springform, sprinkle with half the streusel, top with remaining batter, and finish with remaining streusel.
6. Bake at 350°F (175°C) for 50-55 minutes until golden and a toothpick comes out with moist crumbs. Cool 15 minutes, then release and slice.

Notes

For the best texture, use full-fat sour cream and don’t overmix after adding flour. If your apples are very juicy, pat them dry after dicing before flouring.