Apple Sour Cream Cake

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This sour cream apple cake is soft, incredibly moist, and packed with fresh apples in every bite. Finished with a buttery cinnamon crumble topping, it's an easy coffee cake that's perfect for breakfast, brunch, dessert, or an afternoon cup of coffee.

Sour cream is the secret ingredient that gives this cake its rich flavor and tender crumb, while fresh apples add sweetness and plenty of cozy fall flavor. It's one of those simple recipes that feels right at home from the first cool days of September all the way through Thanksgiving.

If you love baking with apples, be sure to try my Apple Cider Bundt Cake, Gluten Free Apple Crisp, Apple Cobbler, and Air Fryer Apple Fritters!

Jump to:

• Why You'll Love This Recipe
• Ingredient Notes and Substitutions
• Best Apples for Apple Cake
• Why This Recipe Works
• Step-By-Step Instructions
• Expert Tips
• Frequently Asked Questions
• Watch How To Make This Recipe
• 📖 Recipe
• Related Recipes You Might Like

Why You'll Love This Recipe

• Perfectly soft and moist. Sour cream creates a rich, tender crumb that stays moist for days.
• Loaded with fresh apples. Every slice is filled with sweet cinnamon apples for the perfect fall flavor.
• Easy to make. No complicated steps or special equipment required.
• Buttery cinnamon crumble topping. The simple topping adds just the right amount of sweetness and texture.
• Perfect for breakfast or dessert. Enjoy it with coffee in the morning or serve it warm after dinner with vanilla ice cream.

Ingredient Notes and Substitutions

Flour

My favorite gluten free flour is Bob's Red Mill 1 to 1. If you're using a different blend, make sure it contains xanthan gum. And because this is a cup for cup flour, you can substitute all-purpose flour if you're not looking to make this cake gluten free.

Sour cream

Full-fat sour cream is one of the key ingredients in this recipe. It creates an incredibly soft, moist cake with a subtle tang that pairs beautifully with the sweet apples. I don't recommend substituting it, as it plays a major role in both the flavor and texture.

Apples

Honeycrisp apples are my favorite because they stay slightly firm while baking and have the perfect balance of sweetness and tartness. Granny Smith, Pink Lady, or Braeburn apples also work well in this recipe.

Brown sugar

I prefer light brown sugar for the crumble topping because it adds a subtle caramel flavor without overpowering the apples. Dark brown sugar works too if you want a deeper molasses flavor.

Best Apples for Apple Cake

Apple Variety	Flavor
Honeycrisp	Sweet
Granny Smith	Tart
Pink Lady	Sweet-Tart
Braeburn	Balanced
Fuji	Sweet

Why This Recipe Works

Sour cream is what makes this apple cake exceptionally moist while also giving it a rich flavor without making it heavy. Fresh apples keep every bite soft and tender, while the buttery cinnamon crumble adds a crisp, sweet topping that contrasts perfectly with the fluffy cake underneath.

Step-By-Step Instructions

STEP ONE: Start by combining your dry ingredients in a medium bowl. Whisk it all up, then set aside.

STEP TWO: Use your mixer to cream the butter with the sugar until it's smooth.

STEP THREE: Add in the sour cream and vanilla, and continue mixing until it's all incorporated.

STEP FOUR: Add the dry ingredients and mix on low speed.

STEP FIVE: Fold in the diced apples.

STEP SIX: Make the cinnamon topping by combining the three ingredients in a small bowl.

STEP SEVEN: Transfer the cake batter into a lined pan, then sprinkle the topping on top. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the crumble begins browning too quickly, loosely tent the pan with foil for the remainder of the baking time.

Expert Tips

• My top tip when it comes to baking, and especially gluten free baking, is to use a scale to weigh your flour. This is the only way to ensure accuracy, and too much (or too little) flour can really impact your cake.
• I like to use a fork to combine the brown sugar, cinnamon, and butter for the topping. You can use your hands, too. You just want to make sure the butter is really getting incorporated.
• Try to cut the apples into evenly sized pieces so they bake at the same rate and distribute evenly throughout the cake.
• Once you add the dry ingredients, mix just until no dry streaks remain. Overmixing can make the cake less tender.
• The suggested bake time is 35-40 minutes, but because all ovens are different, I recommend checking in around the 35 minute mark. You'll know the cake is done when a toothpick inserted into the center comes out clean.
• Let the cake cool for about 15 minutes before slicing. This gives the crumb time to set and makes cleaner slices.

Frequently Asked Questions

Planning your fall baking list? Pair this sour cream apple cake with my Pumpkin Roll, Pumpkin Pie with Condensed Milk, or browse my complete Gluten Free Fall Desserts collection for even more seasonal inspiration.

Love fall baking? My cookbook includes 60+ exclusive gluten-free baking recipes, including seasonal cakes, cookies, and holiday desserts you won't find on the blog.

Did you try my apple sour cream cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.

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