Here is a coffee cake recipe that I found in the Costco cookbook that my friend gave to me. The picture looked so delicious; I decided to make it. The cake consisted of alternate layers of batter, slices of apples and cinnamon-pecan-sugar streusel topping. Sour cream was added to the batter resulting in a moist cake. The slices of apple and the sweet streusel topping in the cake are added bonus. Indulge!
Cooking Tips for Perfect Coffee Cake
To ensure your apple sour cream coffee cake turns out perfectly, start by using room temperature ingredients. This includes the sour cream, eggs, and butter. Room temperature ingredients blend more smoothly, resulting in a lighter texture. When measuring flour, spoon it into your measuring cup and level it off with a knife instead of scooping directly from the bag. This prevents packing, which can lead to a dense cake. If you want a stronger apple flavor, consider using a mix of tart and sweet apples. Granny Smith apples add a nice tartness, while Fuji or Honeycrisp provide sweetness. Remember to toss the apple slices in a bit of flour before layering them in the batter. This helps prevent them from sinking to the bottom during baking. Lastly, keep an eye on the cake as it bakes. Ovens can vary, so check for doneness a few minutes before the suggested baking time by inserting a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.
Serving and Storage Suggestions
Once your apple sour cream coffee cake has cooled, it’s time to think about serving. This cake is perfect for breakfast, brunch, or even as a sweet afternoon snack. Serve it warm or at room temperature, and consider adding a light dusting of powdered sugar for an elegant touch. It pairs wonderfully with a cup of coffee or tea. If you want to elevate it further, a scoop of vanilla ice cream or a dollop of whipped cream can make it feel like a dessert. For storage, wrap the cake tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to three days. If you want to keep it longer, consider freezing individual slices. Just wrap them in plastic wrap and then in aluminum foil. Frozen slices can last for up to three months. When you’re ready to enjoy, let them thaw at room temperature or warm them up briefly in the microwave.
Frequently Asked Questions
Can I use a different type of apple?
Absolutely, you can mix it up! Using a combination of tart and sweet apples like Granny Smith and Honeycrisp can enhance the flavor of your cake.
How should I store leftover coffee cake?
Store any leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, refrigerate it for about a week.
Can I make this cake ahead of time?
Making the cake a day in advance is a great idea. Just keep it covered at room temperature, and it will stay moist and delicious.
What if my cake sinks in the middle?
A sinking cake could be due to underbaking or too much liquid in the batter. Make sure to check for doneness with a toothpick and ensure you’re measuring your ingredients correctly.
Can I substitute sour cream with something else?
If you don’t have sour cream on hand, Greek yogurt works as a great substitute. It will keep your cake moist and add a slight tang just like sour cream.
Apple Sour Cream Coffee Cake
Ingredients
- ½ cup butter
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all-purpose flour, sifted
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ cups sour cream
- 1 tsp vanilla extract
- 4 large Gala apples, peeled, cored and sliced
Toppings
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- 1 cup chopped pecans
Instructions
- Preheat oven to 325°F. Spray a 9X9-inch baking pan.
- Prepare the topping: Combine all ingredients and mix well. Set aside.
- In a bowl, cream together butter, sugar and eggs. Add flour, baking soda, baking powder, salt, sour cream and vanilla; mix well.
- Pour half of the batter into the pan. Layer with half of the apple slices, then half of the topping. Pour in the remaining batter, layer with the remaining apple slices, and then add the rest of the topping.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary depending on the oven, so take a peek at one hour and see how the cake looks. Let the cake cool and then refrigerate for at least 1 hour before serving.
I made this cake but I’m wondering why it is called apple sour cream COFFEE cake, I cannot find a coffee ingredient in the recipe?
Hi Cathy,
Most coffee cake recipes rarely contain coffee. It is best eaten or served with a warm cup of coffee. Hence the name coffee cake.