A deliciously rich and moist coffee cake that's perfect for fall!
Course Dessert, Snack
Cuisine American
Keyword apple, cinnamon, fall, sour cream
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Servings 12servings
Calories 276
Author Taleen Benson
Ingredients
1 ⅔cups (246g)gluten free flour blend
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonfine sea salt
½cup (113g)unsalted butterroom temperature
⅔cup (133g)granulated sugar
¾cup (170g)sour creamroom temperature
1teaspoonvanilla extract
1cup (85g)applespeeled and diced
Cinnamon topping
⅔cup (133g)light brown sugarpacked
2teaspoonscinnamon
3tablespoonsunsalted buttersoftened
Instructions
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.