This Sour Cream Apple Coffee Cake is a comforting breakfast or dessert staple that balances sweet and tart flavors perfectly. The batter is enriched with nonfat sour cream for a tender crumb, while thinly sliced apples provide bursts of juicy freshness in every bite. Topped with a mixture of brown sugar, toasted wheat germ, and walnuts, it offers a delightful crunch that contrasts beautifully with the soft cake interior. It’s an excellent choice for weekend brunches, autumn gatherings, or a cozy afternoon treat with a cup of coffee. Simple to prepare with pantry staples, this cake delivers home-style satisfaction without being overly heavy.
Sour Cream Apple Coffee Cake (3 Pts
Description
This Sour Cream Apple Coffee Cake is a comforting breakfast or dessert staple that balances sweet and tart flavors perfectly. The batter is enriched with nonfat sour cream for a tender crumb, while thinly sliced apples provide bursts of juicy freshness in every bite. Topped with a mixture of brown sugar, toasted wheat germ, and walnuts, it offers a delightful crunch that contrasts beautifully with the soft cake interior. It&# 226;ÂÂs an excellent choice for weekend brunches, autumn gatherings, or a cozy afternoon treat with a cup of coffee. Simple to prepare with pantry staples, this cake delivers home-style satisfaction without being overly heavy.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease and flour an 8-inch round cake pan or 9x5-inch loaf pan.
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In a large bowl, whisk together the unbleached flour, whole wheat pastry flour, sugar, baking soda, and cinnamon until well combined.
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In a separate medium bowl, whisk together the apple juice, nonfat sour cream, and lightly beaten egg white until smooth.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
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Fold in the thinly sliced apples and dark raisins until evenly distributed throughout the batter.
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Pour the batter into the prepared pan and smooth the top with a spatula.
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In a small bowl, mix the light brown sugar with the toasted wheat germ (or chopped walnuts) to create the topping.
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Sprinkle the topping evenly over the batter.
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Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 844.6kcal
- % Daily Value *
- Total Fat 20.6g32%
- Saturated Fat 3.6g18%
- Cholesterol 7.9mg3%
- Sodium 15.5mg1%
- Total Carbohydrate 155.4g52%
- Dietary Fiber 9.5g38%
- Sugars 68.0g
- Protein 15.4g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, use firm baking apples like Granny Smith or Honeycrisp so they hold their shape during baking.
If you prefer a richer crumb, you can substitute regular sour cream for the nonfat variety.
The toasted wheat germ adds a nutty crunch and nutritional boost; if unavailable, extra chopped walnuts or pecans work well.
Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat slices in the microwave for 15-20 seconds for a warm treat.
