This apple sour cream cake is SO moist and delicious. Topped with a gooey cinnamon crumble, this is the perfect coffee cake to enjoy on a chilly fall day.
If you're a fan of this cake, you need to try my apple cider bundt cake, apple cider donuts, apple cobbler, and air fryer apple fritters!
This coffee cake is giving me all of the cozy fall vibes! It's packed with ton of cinnamon apple flavor, and pairs perfectly with a warm cup of coffee in the morning.
While I don't discriminate when it comes to fall flavors, I think apple is pretty far up there on my list of favorites. So you just know this cake is packed with lots of fresh apple chunks!
And then of course there's the sour cream. Just like with my chocolate bundt cake, this ingredient really adds so much richness and moisture. It's irresistible!
Why You'll Love This Recipe
- Did I mention this cake is extra soft and super moist? We can thank the sour cream for that.
- It's a super easy recipe and perfect to quickly whip up before a fall brunch or dinner party.
- That cinnamon topping on top. Just three ingredients: butter, brown sugar, and cinnamon. What's not to love about that combination?
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend 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 should be able to substitute AP flour if you're not looking to make this cake gluten free.
- Baking powder and baking soda: Make sure your leavening agents are fresh! Otherwise the cake won't rise. Here's an easy way to test it out.
- Sour cream: This really is one of the stars of this recipe and adds some delicious richness, so make sure you're using full-fat sour cream. I wouldn't recommend substituting this ingredient with anything else. It simply won't be the same.
- Apples: I used 2 small Honeycrisp apples for this recipe, but you should be able to use just about any kind you want!
- Brown sugar: I recommend light brown sugar for the crumble topping, but dark brown will work just fine too.
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.
- 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.
- 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.
Frequently Asked Questions
Unfortunately, I'm unsure how you would make this cake dairy free because the sour cream is a big part of this recipe.
Yes! You can slice up and freeze this cake for up to 3 months.
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.
Watch How To Make This Recipe
Apple Sour Cream Cake
- 1 ⅔ cups (246g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (133g) granulated sugar
- ¾ cup (170g) sour cream room temperature
- 1 teaspoon vanilla extract
- 1 cup (85g) apples peeled and diced
- ⅔ cup (133g) light brown sugar packed
- 2 teaspoons cinnamon
- 3 tablespoons unsalted butter softened
- Preheat the oven to 350°F. Line an 8" square baking pan with parchment paper and set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.1 ⅔ cups (246g) gluten free flour blend, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the sour cream and vanilla and beat to combine.½ cup (113g) unsalted butter, ⅔ cup (133g) granulated sugar, ¾ cup (170g) sour cream, 1 teaspoon vanilla extract
- Add the dry ingredients and beat on low speed until combined. Fold in the diced apples.1 cup (85g) apples
- In a separate bowl, combine the brown sugar, cinnamon, and butter to make the topping.⅔ cup (133g) light brown sugar, 2 teaspoons cinnamon, 3 tablespoons unsalted butter
- Transfer the cake batter into the prepared pan. Sprinkle the cinnamon topping evenly on top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 15 minutes before removing.
Fran Arnold says
is there a substitute that is dairy free other than sour cream? Thanks
Taleen Benson says
Hi Fran, I haven't tested it myself but you can try your favorite non-dairy yogurt. Anything with a thicker consistency similar to sour cream or Greek yogurt should work.