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Apple Coffee Cake in white and blue baking pan.
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5 from 10 votes

Apple Coffee Cake

This is the best Apple Coffee Cake that you can easily make from scratch! The sour cream cake base is soft, buttery, and crumbly, and topped with delicious caramelized cinnamon apple slices.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 9 people
Calories: 278kcal
Author: Veronika's Kitchen


  • 2 red apples cored, sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon granulated sugar
  • 1 tablespoon cinnamon
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs room temperature
  • 1/4 cup sour cream room temperature
  • 1.4 cup whole milk room temperature
  • 1 teaspoon vanilla extract


  • Preheat the oven to 350°F, grease an 8×8-inch baking pan and set aside.
  • In a large mixing bowl mix together 2 cored and sliced apples, 1 tbsp lemon juice, 1 tbsp granulated sugar, and 1 tbsp cinnamon. Set aside.
  • In separate smaller bowl whisk all dry ingredients (1 cup all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt) and set aside.
  • In another mixing bowl, using a hand mixer or a spatula, cream together 1/2 cup softened butter and 2/3 cup granulated sugar until smooth consistency.
  • Add 2 eggs, 1/4 cup sour cream,1/4 cup milk, 1 tsp vanilla extract and mix again.
  • Add dry ingredients to the mixture. Using a spatula, fold the ingredients together until well combined.
  • Pour the batter in the baking pan and top it with sliced apples, covered with sugar and cinnamon, in three rows. Bake at 350°F for about 35-40 minutes or until a toothpick comes out clean.
  • Remove the cake from the oven and let it cool off before serving. Enjoy!



  • When you cream butter and sugar, make sure you beat until they become light and airy. That will ensure the softness of your dessert.
  • Slice the apples and mix with lemon juice, sugar, and cinnamon before you start working on the batter. This way they will have enough time to release juices to bind together sugar and cinnamon for a perfect coating.
  • If you don’t have an 8x8-inch baking pan, you can use a round 9-inch baking pan and top the apples clockwise, like in my Peach Blueberry Coffee Cake.
  • If you don’t have sour cream, you can substitute it with plain Greek yogurt. The result will be quite similar, although sour cream makes the texture softer.
How to store?
If you have any leftovers left, you can refrigerate the rest of the dessert. Here are two ways to do it:
  1. Cover the baking pan (with the cake in it) with plastic wrap and refrigerate.
  2. Transfer the cake slices to an air-tight container and put in the fridge.
This way you can enjoy the leftovers for the next 3-4 days.


Calories: 278kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 71mg | Sodium: 187mg | Potassium: 131mg | Fiber: 2g | Sugar: 23g | Vitamin A: 491IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1mg