Apple Sour Cream Coffee Cake

I hope everyone had a wonderful weekend.  We spent the weekend in Destin, FL.  Greg had booked a deep sea fishing trip with friends.  Because of Hurricane Sandy’s winds the water was too rough and the trip was cancelled.  I, on the other hand, did exactly what I wanted to do.  I shopped at the outlet mall.  I completely finished shopping for Savannah’s Christmas gifts and bought a few things for others (including myself).

Savannah, Greg, and I went with our friends, Michelle and Jimmy, and their son Mitchell, and were able to stay in Jimmy’s dad and stepmother’s house.  Thank you so much Grandma Maryetta and Grandpa Lonnie for allowing us to stay in your lovely home!!  It was beautiful and we enjoyed ourselves immensely.

I’m posting a recipe for a coffee cake that I made after going to the applehouse a few weeks ago.  It was delicious and moist and filled the house with a wonderful cinnamon smell.  This can be made ahead or if you plan to make it in the morning I would suggest having the ingredients measured and ready the night before.


Apple Sour Cream Coffee Cake
  • For the cake:
  • ½ c. Crisco shortening
  • 1 c. sugar
  • 2 eggs, room temperature
  • 1½ tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 c. sour cream, room temperature
  • 2 large apples, peeled and finely chopped
  • grated lemon zest from 1 lemon
  • For the streusel:
  • ¼ c. packed brown sugar
  • ¼ c. granulated sugar
  • 1 tsp. ground cinnamon
  • 8 tbsp. unsalted butter, melted
  • 1 c. all-purpose flour
  • ½ c. chopped pecans
  1. Preheat oven to 350 degrees. Grease a 9 x 13" baking pan and set aside.
  2. For the streusel:
  3. Combine the sugars and cinnamon in a bowl. Stir in the melted butter and then the flour & pecans. Mix well and set aside.
  4. For the cake:
  5. In a bowl, sift together flour, baking powder, baking soda and salt. Set aside.
  6. With an electric mixer, cream the shortening and sugar. Add the eggs and vanilla extract and beat until mixed well.
  7. Add flour mixture and sour cream alternately, beginning and ending with flour mixture.
  8. Fold in apples and lemon zest.
  9. Spread the batter in prepared baking pan. Sprinkle the crumb mixture over batter.
  10. Bake 45 - 50 minutes or until toothpick comes out clean. Cool.
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