Easy and delicious, that’s how I want my sour cream apple coffee cake.
Sour Cream Apple Coffee Cake
Here is why sour cream apple coffee cake is going to be one of the best cakes you ever made. I know that is a bold statement, but I mean it! This apple coffee cake is moist with just the right amount of topping. Sometimes you get dry cakes, but that is NOT the case with this.
This apple coffee cake is just perfect with coffee or tea. There is nothing like sitting there with a cup of tea, and a slice of cake that is just filling enough to satisfy a sweet tooth without going overboard!
For me, this is also the perfect dessert to bring to a party or event. It seems to appeal to all audiences, and be a light fun dish that will keep everyone happy!
A huge part about getting the sour cream apple coffee cake down pat is learning about the way it is made. For me, it is important that I always understand the reasoning behind the directions.
Are you that way as well?
I tend to change up the recipe and do things my own way if I don’t understand the reason behind the directions. It’s easy to get carried away in the kitchen! However, if I know exactly why a recipe is detailed the way it is, it always turns out for a better cake. Especially coffee cake.
So lets talk about the way this cake was made for a minute.
Tips For Making Sour Cream Apple Coffee Cake
1. Creaming the sugar and butter
Always try to start with room temperature butter. Not butter just taken out of the fridge, and not butter that’s melted slightly. You may think this isn’t a big deal, but it definitely is! Creaming room temperature butter with sugar gives your cake structure. Your beating air into the butter, while the sugar helps hold the air.
2. Start by beating the butter at low speed until it’s nice and creamy
Start by beating the butter at low speed until it’s nice and creamy. Add the sugar and beat on high speed until it looks fluffy and grainy. Creaming the butter and sugar this way helps you to make light, delicate cakes.
3. Make sure the eggs are room temperature.
Room temperature eggs…adding cold eggs to the room temperature sugar and butter you just creamed together might change the appearance of the butter. It may look curdled because the cold eggs have started to re harden the softened butter. Adding room temperature eggs will make the batter light and fluffy.
4. Beat flour into batter until “just incorporated”
Beating flour into the batter until “just incorporated”… It’s as simple as this. the longer you beat the flour into a cake batter the more gluten your forming. And more gluten means a not as tender cake.
I hope this helps you to understand the reason behind the directions of this delicious cake and others. Now, it’s time to make Sour Cream Apple Coffee Cake and ENJOY!!
5. Have the correct kitchen items
Have you ever tried to just mix things yourself instead of with a beater? You’re not alone. However, with all the above instructions, getting the perfect moist sour cream apple coffee cake involves making sure it is beaten the correct way.
To make things as simple as we could, we made a small list of all the items you need for this recipe (don’t you love recipes that only call for a few simple baking items?!)
Looking For More Delicious Recipes From Bunny’s Warm Oven, TRY THESE!
Sour Cream Apple Coffee Cake
- 1/2 cup butter softened
- 1 cup white sugar
- 2 eggs room temperature
- 1 Teaspoon vanilla
- 2 cups all purpose flour
- 1 Teaspoon baking soda
- 1 Teaspoon baking powder
- 1/4 Teaspoon salt
- 1 cup sour cream
- 2 cups diced apples
Cinnamon Nut Topping
- 3/4 cup chopped walnuts
- 11/2 Teaspoon cinnamon
- 3/4 cup dark brown sugar
- 3 Tablespoons melted butter
- Preheat oven to 350 degrees. Grease a 13x9 inch pan.
- Place the butter and sugar in a large bowl, beat until well incorporated. Add the eggs and vanilla, beat until light and fluffy.
- Sift the flour,baking soda, baking powder and salt together. Add the dry ingredients alternately with the sour cream, (Example...add 1/3 of the dry ingredients, beat until just incorporated, add 1/2 the sour cream, beat until just incorporated. Add 1/3 more flour, beat until just incorporated, add the last half of the sour cream, beat until just incorporated, add the last 1/3 of the flour, beat until just incorporated.)
- Stir in the diced apples. Spread the batter evenly into your prepared pan. Sprinkle the topping over top, bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted comes out clean.
- Place all ingredients in a small bowl. Stir to combine, sprinkle over cake batter.