Community Pick
Fantastic Apple Sour Cream Coffee Cake
"This addition of sour cream in this coffee cake makes it so moist and delicious! This is one of my all-time favorite cake recipes, I have even made this cake with fresh blueberries adding in 1 tsp almond extract to replace the vanilla, or you can even add it in when using apples --- this cake is fantastic without the topping and just used as a white cake --- I usually double the brown sugar topping and spread half of the cake batter in the pan then sprinkle half of the topping then top with remaining batter, the batter will not really cover the topping mix if you are using a 13x9-inch pan but not to worry it will bake together just fine and besides you will be sprinkling the remaining batter on top anyway! --- serve this with whipped cream or ice cream, *SO* delicious!"
photo by CookingONTheSide
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1⁄2 cup shortening (Crisco is good)
- 1 cup sugar (or more or less to suit taste)
- 2 eggs
- 1 1⁄2 teaspoons vanilla extract or 1 1/2 teaspoons almond extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup sour cream
- 4 medium apples, peeled and finely chopped (or 5 small apples)
- 1⁄2 cup chopped nuts
- 1⁄2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 2 tablespoons butter
directions
- Preheat oven to 350 degrees F.
- Set oven rack to second-lowest position.
- Grease a 13 x 9-inch baking pan (this can also be made in an 11 x 7-inch baking pan).
- In a mixing bowl, cream the shortening and sugar for a couple of minutes.
- Add in the eggs and vanilla or almond extract (if using); beat for about 5 minutes.
- In a bowl, sift together the flour, baking powder, baking soda and salt.
- Add to creamed mixture alternating with sour cream.
- Fold in the apples.
- Spread the batter into prepared baking pan.
- In a small bowl, combine the nuts, brown sugar, cinnamon and butter.
- Sprinkle the nut mixture evenly over the batter.
- Bake for 35-40 minutes, or until the cake tests done.
Questions & Replies
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My husband bought a Big container of plain, non-fat Greek yogurt (I wanted a small container of regular fat plain Greek yogurt) and with all this extra, I thought maybe this recipe might work to use some of it up. Do you know if Non-fat Greek yogurt would work instead of sour cream?
Reviews
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I baked as written with the addition of extra topping as suggested. The taste of the cake was wonderful, however, the texture was too moist, as though it was not thoroughly baked despite being baked completely. I think I may have added too many apples, as they vary in size and the 4 I used yielded quite a bit of apples, I think that 2 large apples would have sufficed and changed the texture completely (for the better) while keeping the apple flavor in tact. I baked for 60 minutes which is when the toothpick came out clean. I will try again with less apples. -
Best cake ever! Light, pluffy, not too sweet. I substituted the sour cream with yogurt. My family who cannot handle sweets LOVED it. I also made it as a cupcake. -
Well it's gotten to the point at my house where when I tell my husband the recipe is from Kittencal, he says "Oh, good." You're a household name here. This was fantastic. I wasn't planning to make adjustments, but I discovered after I already started that I had no shortening or baking soda. I used a stick of unsalted butter for the shortening, and after perusing the internet, I used double the baking powder in place of the soda. It still turned out amazing. I used apples that I had frozen a couple of weeks ago and it still turned out great. My husband is chowing down on it as we speak.
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what an incredible recipe. i followed it exactly, glad for the clarification from other reviewers about the amount of apple to use(2 cups), made it in a bundt pan, doubled the topping, put some in the bottom of the bundt pan, another portion in the middle of the batter and the rest on the "top" of the cake batter. cooked it for 40 minutes and it came out perfect.<br/>delicious!! my 16 yo son literally ate the whole cake over two days.
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Very tasty and soft! It was a little too sweet for my taste, though. I also would have like more apple flavor. So if I were to make it again, I would add more apples and less sugar. Also, maybe swirling the topping around might have been fun!
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Tweaks
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really good. thank you.<br/>i used butter instead of crisco. and honey in place of most of the sugar. i also used whole wheat pastry flour.<br/>followed the steps as listed.<br/>and this coffee cake rocked! i took it to an apple themed potluck and it was gone quickly.<br/>THANK YOU!!!!! -
Kittencal does it again! I subbed whole wheat pastry flour for the white, used 1 tsp vanilla and 1/2 tsp almond flavoring and grated the apples. This is a moist and flavorful cake. Perfect with a cup of espresso on a rainy day.
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Best cake ever! Light, pluffy, not too sweet. I substituted the sour cream with yogurt. My family who cannot handle sweets LOVED it. I also made it as a cupcake.
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This was great. Instead of 1 cup sour cream I used 1/2 apple sauce 1/2 sour cream which worked well. Also used 1 cup whole wheat flour. If I were to make this for company I'd definitely double the topping.. it was yummy! -
This was a very moist (almost too moist) and delicious coffee cake. I made it as written with the exception of using margarine instead of shortening. It took longer than 40 minutes to bake in my oven and even then, I had difficulty figuring out when it was done as I didn't want it to dry out. Overall, a very good cake served at a morning ladies get together.
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