Introduction
The first time I baked this apple crumble coffee cake with sour cream, my whole kitchen smelled like fall—warm apples, buttery cinnamon, and just the tiniest hint of tangy cream. You know that feeling when you walk into a cozy café and there’s something sweet in the air? That’s exactly what this recipe delivers. Honestly, I grew up on classic coffee cakes, but adding sour cream and a crunchy apple crumble topping turned it into something my family begs for every time apple season rolls around.
I stumbled on the idea for this cake after a trip to our local orchard. We’d picked way too many apples, and I was desperate for new ways to use them (besides the usual pie and applesauce). I remembered my grandma’s old coffee cake recipe—a simple, reliable favorite—and wondered what might happen if I jazzed it up with sour cream and an apple-studded crumble. Let’s just say, the result was a total game-changer.
This apple crumble coffee cake is for anyone who craves comfort food but wants something a bit special. It’s moist and tender from the sour cream, loaded with juicy apple chunks, and topped with a buttery, cinnamon-laced crumble that’s honestly addicting. It’s perfect for busy families (even picky kids love it), holiday brunches, or just a quiet afternoon treat with coffee. If you’re looking for a recipe that’s been tested, tweaked, and truly loved—this is it. I’ve baked it dozens of times, swapped ingredients, and even had a few flops along the way (which I’ll share!). But trust me, this is my best version yet.
Why You’ll Love This Recipe
There are so many reasons to fall in love with this apple crumble coffee cake with sour cream. After baking this for years, I’ve picked up a few tricks—and some stories—to make sure it turns out every time. Here’s exactly why you’ll want to make it again and again:
- Quick & Easy: You can whip this up in about an hour, making it perfect for last-minute guests or those early morning cravings. No complicated steps—just mix, layer, and bake.
- Simple Ingredients: The ingredients are mostly pantry staples. You probably already have flour, sugar, eggs, and apples. Sour cream adds a little something extra, but it’s easy to find at any grocery store.
- Perfect for Any Occasion: Whether it’s a holiday breakfast, a weekend brunch, or just a cozy snack with tea, this cake fits right in. I’ve even brought it to potlucks and watched it disappear in minutes.
- Crowd-Pleaser: My kids can be picky, but they never say no to this cake. Adults rave about the texture and crumble topping. It’s one of those recipes you’ll get asked for again and again.
- Unbelievably Delicious: The combination of tangy sour cream, sweet apples, and crunchy crumble is pure comfort. Every bite is moist and flavorful, with just enough cinnamon to make you want seconds.
What really sets this apple crumble coffee cake apart is the sour cream. Blending it into the batter keeps things super moist without making the cake heavy. The crumble? It’s the real star—crisp, buttery, and loaded with cinnamon. I’ve experimented with swapping in Greek yogurt and even using whole wheat flour, but sour cream truly gives it that bakery-worthy texture. After the first bite, you’ll see why it’s a family tradition in my house. It’s not just a coffee cake—it’s a little slice of happiness, perfect for sharing (or, honestly, keeping all to yourself!).
Ingredients Needed
This apple crumble coffee cake with sour cream is all about balancing flavor and texture. The ingredients are simple, but each one plays an important role. I love that most are pantry staples, and you can easily swap a few things to fit your needs.
- For the Cake Batter:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened (adds richness)
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240g) sour cream (full-fat for best texture)
- 1 teaspoon vanilla extract (I love Nielsen-Massey for flavor)
- 2 medium apples, peeled, cored, and diced (about 1 1/2 cups / 200g; Granny Smith or Honeycrisp work great)
- 1 teaspoon ground cinnamon
- For the Crumble Topping:
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (100g) light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional, but adds warmth)
- 1/3 cup (75g) unsalted butter, cold and diced
- 1/2 cup (50g) chopped walnuts or pecans (optional for crunch)
- Pinch of salt
- Optional Glaze:
- 1/2 cup (60g) powdered sugar
- 1-2 tablespoons milk (dairy or non-dairy)
- 1/4 teaspoon vanilla extract
Ingredient Notes & Substitutions:
- Sour Cream: Full-fat makes the cake moist and rich, but you can use low-fat or Greek yogurt for a lighter touch.
- Apples: If you’re out of fresh apples, try using peeled, chopped pears, or even frozen apple slices (thaw and drain first).
- Flour: For gluten-free, swap in a 1:1 gluten-free baking blend. Almond flour gives a nuttier flavor, but cake will be denser.
- Nuts: Leave them out for a nut-free version—my youngest is allergic, so I skip them when he’s home.
- Spices: Feel free to add cardamom or a dash of ginger for a twist.
Most of these ingredients are easy to find, and honestly, I’ve used store-brand flour and butter plenty of times with great results. If you want to get creative, swap the apples for blueberries in summer—or use pumpkin spice instead of cinnamon for a fall twist. The possibilities are endless!
Equipment Needed
- 9-inch (23cm) round or square baking pan: I’ve used both metal and glass—both work, but metal browns the edges a bit more.
- Mixing bowls: At least two—one for batter, one for crumble.
- Electric mixer or whisk: I use a hand mixer for creaming the butter and sugar, but a sturdy whisk does the trick if you’re feeling old-school.
- Spatula: Good for folding in apples and scraping the bowl clean (never underestimate the power of a flexible spatula!).
- Apple peeler/corer: Handy, but a plain paring knife works just as well.
- Measuring cups and spoons: For accuracy—baking is a little science-y, after all.
- Wire cooling rack: Helps cool the cake evenly (trust me, it makes a difference).
If you don’t have a 9-inch pan, you can use an 8-inch pan for a thicker cake—just add a few minutes to the baking time. I once used a springform pan for easy slicing, and it worked beautifully. For budget-friendly options, I’ve found secondhand mixers and pans at thrift stores that are just as good as new. Just make sure to keep your mixer clean and check the pan for warping—uneven pans can bake the cake unevenly!
Preparation Method
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) baking pan with butter or nonstick spray. (Lining with parchment paper makes for easy removal!)
- Make the crumble topping: In a medium bowl, combine 3/4 cup (95g) flour, 1/2 cup (100g) brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt. Add 1/3 cup (75g) cold, diced butter. Rub together with your fingertips until the mixture looks like coarse crumbs. Stir in 1/2 cup (50g) chopped nuts, if using. Set aside.
- Prepare the apples: Peel, core, and dice 2 medium apples (about 1 1/2 cups / 200g). Toss the apple chunks with 1 teaspoon cinnamon in a small bowl. (This helps keep the apples from browning and adds flavor.)
- Mix dry ingredients: In a large bowl, whisk together 2 cups (250g) flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Cream butter and sugar: In another bowl, beat 1/2 cup (115g) softened butter and 1 cup (200g) sugar until light and fluffy—about 2-3 minutes with a mixer. (If using a whisk, go for muscle power until it’s pale and creamy.)
- Add eggs and vanilla: Beat in 2 eggs, one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
- Add sour cream: Mix in 1 cup (240g) sour cream. The batter will look a little thick and creamy—don’t worry, that’s normal.
- Combine wet and dry ingredients: Add the dry mixture to the wet ingredients in two parts, mixing gently between each addition. Don’t overmix! The batter should be just combined and smooth (overmixing can make the cake dense).
- Fold in apples: Gently fold the cinnamon-coated apples into the batter. Try not to crush the apples—they should stay in nice chunks.
- Layer and top: Pour the batter into the prepared pan and smooth the top. Sprinkle the crumble topping evenly over the batter. (If you want extra crunch, press a few large crumble pieces lightly into the surface.)
- Bake: Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. The crumble should be golden brown, and the cake should spring back when gently pressed. (If the crumble browns too quickly, loosely tent with foil during the last 10 minutes.)
- Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. This helps set the crumble and prevents sogginess.
- Optional glaze: Mix 1/2 cup (60g) powdered sugar with 1-2 tablespoons milk and 1/4 teaspoon vanilla. Drizzle over cooled cake.
Troubleshooting Tips: If the cake sinks in the middle, it’s probably underbaked—check with a toothpick at 40 minutes. If the crumble looks dry, add a few extra pats of butter before baking. For extra apple flavor, layer some thin slices on top of the batter before adding the crumble. And if your apples are super juicy, blot them with a paper towel before folding in. I’ve learned these little tweaks the hard way, so you don’t have to!
Cooking Tips & Techniques
After baking more coffee cakes than I can count (and burning a few along the way), I’ve picked up some tricks that really make a difference. Here’s what I always do for this apple crumble coffee cake with sour cream:
- Room temperature ingredients: Make sure the butter, eggs, and sour cream aren’t ice-cold. This helps the batter mix smoothly and prevents curdling.
- Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make the cake tough and dense (been there, regretted that).
- Layer the apples: Folding in diced apples keeps them evenly distributed. Sometimes, I layer a few slices on top for extra apple flavor and a pretty finish.
- Crumble topping: Use cold butter and rub it in by hand for big, chunky crumbles. If it gets too soft, pop the bowl in the fridge for a few minutes before topping the cake.
- Bake in the center of the oven: This ensures even baking and prevents the bottom from burning. Rotate the pan halfway through if your oven has hot spots.
- Tent with foil: If the crumble starts to brown too quickly, loosely cover the cake with foil during the last 10 minutes.
I’ve had cakes turn out dry when I used apples that were too tart and not juicy enough. If your apples seem on the dry side, add a splash of apple juice or milk to the batter. For multitasking, prep the crumble and apples while the butter softens—makes things go way faster! If you want each slice to look perfect for Pinterest, wipe your knife between cuts to keep the crumble crisp and the layers neat. It’s all about those tiny details, you know?
Variations & Adaptations
One thing I love about this apple crumble coffee cake with sour cream is how easy it is to customize. Here are some tried-and-true variations that work for different diets, seasons, and taste preferences:
- Gluten-Free: Use a 1:1 gluten-free baking blend instead of all-purpose flour. Almond flour works too, but the cake will be a bit denser and nuttier.
- Dairy-Free: Swap sour cream with coconut yogurt or a dairy-free sour cream alternative. Use vegan butter for the crumble.
- Seasonal Twist: In summer, replace apples with fresh peaches or blueberries. In the fall, add a pinch of pumpkin spice to the crumble for a cozy flavor.
- Extra Crunch: Add more nuts to the crumble or sprinkle some rolled oats for a rustic texture.
- Low-Sugar Option: Use coconut sugar in place of granulated and brown sugar. You can also reduce the sugar by 1/4 cup without sacrificing flavor.
- Personal Favorite: I once added a layer of caramelized apples between the batter and crumble—messy but absolutely delicious!
If you need an allergen-friendly cake, skip the nuts and double-check your flour blend. For more spice, toss in ground ginger, cardamom, or even a little orange zest. If you want a deeper apple flavor, use tart varieties like Granny Smith, or mix sweet and tart apples for balance. The recipe is flexible—don’t be afraid to make it your own!
Serving & Storage Suggestions
This apple crumble coffee cake with sour cream is best served slightly warm, when the crumble is still crisp and the apples are tender. I like to present it on a pretty cake stand or plate, dusted lightly with powdered sugar. For brunch, slice it into generous squares and pair with hot coffee or spiced chai—you’ll get rave reviews, I promise.
If you’re serving it for dessert, add a scoop of vanilla ice cream or a dollop of whipped cream. For an afternoon snack, it’s perfect alongside a tall glass of cold milk. The flavors actually deepen as the cake sits, so leftovers taste even better the next day.
Storage Tips:
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days. Bring to room temperature or gently reheat in the microwave for about 15 seconds per slice.
- This cake freezes beautifully! Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and warm before serving.
If the crumble softens after storing, pop slices in a toaster oven for a few minutes to crisp them up again. Honestly, I’ve never had a batch last long enough to worry about storage—my family finishes it off in a flash!
Nutritional Information & Benefits
Here’s a quick look at what you’re getting in each slice of apple crumble coffee cake with sour cream (based on 12 servings):
- Calories: ~280
- Protein: 4g
- Carbohydrates: 40g
- Fat: 12g
- Fiber: 2g
- Sugar: 22g
Health Benefits: Apples add fiber and vitamin C, while sour cream gives a little boost of calcium and probiotics. The cake is lower in sugar than most coffee cakes, and you can easily adjust for dietary needs. If you use whole wheat flour, you’ll get even more fiber. Just watch for dairy and nut allergens depending on your swaps.
I love that this cake feels indulgent but still includes wholesome ingredients like apples and nuts. It fits well into my balanced approach to sweets—enjoy dessert, but make it count!
Conclusion
If you’re searching for a comfort food recipe that’s both classic and a little bit special, this apple crumble coffee cake with sour cream is the answer. It’s got everything: tender crumb, juicy apples, tangy richness, and a crunchy topping that’ll make you swoon. You can customize it for any diet or season, and every bite is packed with flavor.
Honestly, I love this recipe because it’s reliable and crowd-pleasing—but also totally flexible. It’s one of those cakes that’s just as good for breakfast as it is for dessert. Whether you follow my recipe to the letter or put your own spin on it, I hope you enjoy every slice as much as I do.
If you try this apple crumble coffee cake, let me know in the comments! Share your own adaptations, send me your photos, or pass the recipe on to a friend. Happy baking—and remember, the best cakes are the ones you make your own!
FAQs
Can I use Greek yogurt instead of sour cream in this coffee cake?
Yes, you can swap sour cream for plain Greek yogurt. The texture will be similar, but the flavor will be a bit tangier. I’ve tried it both ways and honestly, both work great!
What are the best apples for apple crumble coffee cake?
Granny Smith, Honeycrisp, or Fuji apples are my go-tos. Tart apples hold up best during baking, but you can mix sweet and tart varieties for more flavor.
How do I keep the crumble topping crunchy?
Use cold butter when making the crumble, and don’t overmix. If the topping starts to soften after storing, reheat slices in a toaster oven to crisp it up again.
Can I make this recipe gluten-free?
Absolutely! Just use a 1:1 gluten-free baking blend. The cake will be slightly denser, but still delicious.
Can I freeze apple crumble coffee cake?
Yes, this cake freezes really well. Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm before serving for best texture.
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Apple Crumble Coffee Cake With Sour Cream
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
This easy homemade apple crumble coffee cake is moist and tender thanks to sour cream, loaded with juicy apples, and topped with a buttery cinnamon crumble. It’s a cozy, crowd-pleasing treat perfect for breakfast, brunch, or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup sour cream (full-fat recommended)
- 1 teaspoon vanilla extract
- 2 medium apples, peeled, cored, and diced (about 1 1/2 cups)
- 1 teaspoon ground cinnamon
- For the crumble topping:
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/3 cup unsalted butter, cold and diced
- 1/2 cup chopped walnuts or pecans (optional)
- Pinch of salt
- For the optional glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking pan with butter or nonstick spray. Optionally, line with parchment paper.
- Make the crumble topping: In a medium bowl, combine 3/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt. Add 1/3 cup cold, diced butter and rub together with fingertips until coarse crumbs form. Stir in nuts if using. Set aside.
- Peel, core, and dice apples. Toss with 1 teaspoon cinnamon in a small bowl.
- In a large bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In another bowl, beat 1/2 cup softened butter and 1 cup sugar until light and fluffy (2-3 minutes with mixer).
- Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
- Mix in 1 cup sour cream until batter is thick and creamy.
- Add dry mixture to wet ingredients in two parts, mixing gently between each addition. Do not overmix.
- Fold in cinnamon-coated apples gently.
- Pour batter into prepared pan and smooth the top. Sprinkle crumble topping evenly over batter.
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean and crumble is golden brown. Tent with foil if crumble browns too quickly.
- Cool cake in pan for 15 minutes, then transfer to wire rack to cool completely.
- Optional: Mix powdered sugar, milk, and vanilla for glaze. Drizzle over cooled cake.
Notes
For best results, use room temperature butter, eggs, and sour cream. Do not overmix the batter after adding dry ingredients. Use tart apples like Granny Smith or Honeycrisp for best flavor. The cake can be made gluten-free with a 1:1 baking blend. If using nuts, add them to the crumble for extra crunch. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freezes well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
Keywords: apple crumble coffee cake, sour cream coffee cake, easy apple cake, fall dessert, brunch recipe, homemade coffee cake, apple dessert, cinnamon crumble, nutty coffee cake
