Sour Cream Apple Coffee Cake with Maple Pecan Streusel

This cake is a must-try for any coffee lover! It’s light, fluffy and has the perfect balance of sweet and tart. Perfect with your morning beverage or as an afternoon snack!

This recipe for “buttermilk sour cream apple cake” is a delicious dessert that will have your guests asking for the recipe. The cake has a moist and light texture, and the maple pecan streusel topping adds a crunchy contrast to the soft cake.

One of my favorite aspects about quick breads is their versatility. Take, for example, this Sour Cream Apple Coffee Cake. I’ve had it for dessert, breakfast, and an afternoon snack already. Can you blame me, really? I’m drooling just thinking about the maple pecan streusel.

The fact that this bread is studded with apples means that each slice contains almost a whole serving of fruit.


Today, when I walked home from the grocery store, it began to feel like autumn. The leaves crunched under my feet, the temperature was a chilly 60 degrees, and individuals walked past wearing jackets and boots.


I felt a surge of vitality after taking a deep breath of fresh air. When I’m outdoors in the autumn, I typically get this sense. The sort that makes you want to remain outdoors all day and soak it up as much as possible. When I arrived home, I threw open the kitchen window and started baking. As I chopped the apples I had collected from apple picking the weekend before, the light flooded through the aperture.

It was the most autumnal thing I’d ever seen.

In the next weeks, I want to spend as much time outdoors as possible. After then, it’ll be all about staying warm with slippers and scarves for the next four months or so. And if you want to keep the autumn vibes continuing, I highly recommend making this delicious bread!


Which apples make the finest cake apples?

When it comes to cooking this sour cream apple coffee cake, any apples will do (particularly if they’re fresh from the orchard—yum!). If you really want to be particular with this recipe, aim for apples that are somewhat tart and maintain their form nicely. Because the coffee cake is already sweetened, you don’t want to use apples that are very sweet. Also, apples that quickly break down in the oven may make your mixture excessively watery, requiring more time in the oven for your homemade coffee cake.

I suggest using Jonagold, Granny Smith, Melrose, or Braeburn apples for this coffee cake recipe. All of them are tart and work nicely in the oven. But, once again, make do with what you’ve got! ‘ After all, it is apple-picking season.




  • 1/2 cup room temperature butter
  • 1/4 cup vegetable or canola oil
  • 1 cup sugar, dark brown
  • 3 big room-temperature eggs
  • 1 tbsp extract de vanille
  • 212 cup flour (all-purpose)
  • 2 tablespoons powdered baking soda
  • 12 tbsp baking soda
  • 2 tsp cinnamon powder
  • nutmeg (1 teaspoon)
  • a half teaspoon of ginger
  • a quarter teaspoon of garlic
  • 1 teaspoon kosher salt
  • a third of a cup of sour cream
  • 1 apple, big or medium, sliced into 1cm cubes

Swirl with brown sugar (optional)

  • pecans, 1/3 cup
  • a quarter cup of brown sugar
  • 1/2 cup flour (all-purpose)
  • a half teaspoon of cinnamon
  • a pinch of nutmeg
  • a quarter cup of maple syrup
  • 2 tablespoons salted butter, cut into tiny cubes and chilled

To make the maple frosting, combine all of the ingredients in a mixing bowl.

  • a half-cup of powdered sugar
  • maple syrup (two tablespoons)
  • heavy cream, 1–2 tablespoons


  1. Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a loaf pan with parchment paper, then butter the sides. Remove from the equation.
  2. Combine the butter, canola oil, and brown sugar in a large mixing bowl and whisk until light and fluffy. Combine the eggs and vanilla essence in a mixing bowl.
  3. Whisk together the flour, baking powder, baking soda, spices, and salt in a separate basin. Slowly fold in the flour mixture and sour cream into the wet ingredients, alternating until everything is almost incorporated, then fold in the apple pieces.
  4. To prepare the streusel, in a food processor, combine the pecans, brown sugar, spices, and flour and pulse until the nuts are evenly minced. Pulse in the maple syrup and butter until they’re well distributed.
  5. Fill the prepared loaf pan halfway with batter, then top with pecan streusel, crumbling the mixture into pea-size pieces. Allow to cool somewhat before removing from pan after 1 hour of baking.
  6. Combine powdered sugar, maple syrup, and 1 teaspoon heavy cream to create the maple frosting. To mix the ingredients, whisk them together. Add another teaspoon of cream if the mixture is too pasty. Drizzle the frosting on top of the somewhat cooled bread and serve!

More apple sweets may be found at:

Bourbon Apple Fritters Are Insanely Addictive

Apple Pie with Salted Maple Caramel

Muffins with Apple Crisp

Apple Crisp with Salted Caramel Sauce made with cranberry bourbon

Churros with Apple Cider and Salted Caramel Dipping Sauce


The “fantastic apple sour cream coffee cake” is a delicious dessert that is perfect for any occasion. It’s great to serve at brunch or breakfast.

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