Sour Cream Apple Coffee Cake sliced on rack

One of my favorite things about quick breads is how versatile they are. Take this Sour Cream Apple Coffee Cake, for example. I’ve already eaten it for dessert, breakfast, and and an afternoon snack. I mean, can you blame me? The maple pecan streusel alone is enough to make me drool.

And the fact that this bread is studded with apples means there’s practically a serving of fruit in each slice.


Walking home from the grocery store today, it started to feel like it’s truly fall. The leaves were crunching under my feet, the weather was sitting at a crisp 60 degrees, and people were passing by in sweaters and boots.

Sour Cream Apple Coffee Cake with glaze

Breathing in the fresh air, I felt a sudden boost of energy. I get this feeling often when outside in the fall. The kind where you want to stay outside all day and take it in while you can. Once back home, I opened the kitchen window and got to baking. The sun streamed through the opening as I cut the apples I had gotten from apple picking the weekend before.

It was the most fall thing ever.

I’m planning on spending as much time outside as I can in the next few weeks. After that, it’s going to be all about being cozied up in slippers and scarves for the next 4+ months. And if you want to keep the fall going, I strongly suggest you make this addicting bread!

Sour Cream Apple Coffee Cake slices

What are the best apples for cake?

When making this sour cream apple coffee cake, really any apples will do (especially if you’ve gotten them straight from an orchard—yum!). But if you want to get really nit-picky when making this recipe, you want to look for apples that are slightly tart and that hold their shape well. Basically, you don’t want to pick apples that are super sweet because the coffee cake itself is already sweetened. And apples that break down easily in the oven might make your batter too watery and your homemade coffee cake will need extra time in the oven.

For this coffee cake recipe, I recommend using Jonagold, Granny Smith, Melrose, or Braeburn apples. These all are decently tart and do well in the oven. But again, use whatever you have on hand! ‘Tis the season for apple picking, after all.



Sour Cream Apple Coffee Cake with Maple Pecan Streusel

A moist sour cream apple coffee cake with an addicting maple pecan streusel!
  • Author: Sarah Fennel
  • Yield: 1 loaf 1x


  • 1/2 cup butter, room temperature
  • 1/4 cup canola or vegetable oil
  • 1 cup dark brown sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2½ cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 teaspoon salt
  • 3/4 cup sour cream
  • 1 large or 2 medium apples, cut into 1cm cubes

For the brown sugar swirl (optional)

  • 1/3 cup pecans
  • 1/4 cup brown sugar
  • 1/2 cup all purpose flour
  • 1/2 teaspoon cinnamon
  • dash nutmeg
  • 1/4 cup maple syrup
  • 2 tablespoons salted butter, cold and cut into small cubes

For the maple icing

  • 1/2 cup powdered sugar
  • 2 teaspoons maple syrup
  • 12 teaspoons heavy cream


  1. Preheat oven to 350°F. Line a loaf pan with parchment paper on the bottom, then grease the sides with butter. Set aside.
  2. In a large bowl, beat the butter, canola oil, and brown sugar together until light and fluffy. Add in the eggs and vanilla extract.
  3. In a separate bowl, combine the flour, baking powder, baking soda, spices, and salt, whisking to combine. Slowly alternate folding in the flour mixture and the sour cream into the wet ingredients until everything is nearly combined, then fold in apple pieces.
  4. To make the streusel, place the pecans, brown sugar, spices, and flour in a food processor and pulse until the pecans look well chopped. Pulse in the maple syrup and butter until just combined.
  5. Pour batter into the prepared loaf pan, then top with the pecan streusel, being sure to crumble the mixture into the size of peas and smaller. Bake for 1 hour, then allow to cool slightly before removing from pan.
  6. To make the maple icing, combine powdered sugar, maple syrup, and 1 teaspoon of heavy cream. Whisk to combine. If the mixture is too pasty, add another teaspoon of cream. Drizzle the icing over the slightly cooled loaf, then serve!

More apple desserts from Broma Bakery:

Annoyingly Addicting Bourbon Apple Fritters

Salted Maple Caramel Apple Pie

Apple Crisp Muffins

Cranberry Bourbon Apple Crisp with Salted Caramel Sauce

Apple Cider Churros with a Salted Caramel Dipping Sauce

Sour Cream Apple Coffee Cake on cooling rack



OH YEAH!!!! This is so my kind of cake! It looks so festive and gorgeous too!

Medha @ Whisk & Shout

This looks so moist and just screams ‘autumn’! Pinning 🙂

Traci | Vanilla And Bean

Quick breads are great, aren’t they? Not much of a time commitment for big reward! Pecans are one of my all time favorite nuts and with apples… oh my! Your time spent baking in the kitchen sounds like fun… a window open with cool air, sunlight streaming in and peeling just picked apples… awwwh, this is one reason I love Fall. Delicious recipe, Sara! Have a fabulous weekend!

Mary Ann | The Beach House Kitchen

Quick breads and bundt cakes are two of my favorite baked goods! So easy and always crowd pleasers! LOVE the flavors in this quick bread Sarah! So perfectly fall!

Jen @ Baked by an Introvert

This cake screams fall! Love the apple flavor!


I love everything about this bread…from the sour cream for a moist cake to the crunchy topping!

Nicole @ Young, Broke and Hungry

Quick breads are my favorite with a cup of tea and a cozy blanket in the winter months.

Samina @ The Cupcake Confession

This is such a beautiful fall treat! Apples and streusel topping are just so perfect together this time of the year!

Liz @ Floating Kitchen

It was SO fall here this weekend. And I enjoyed every second of it. I love these type of breads because is it breakfast or dessert or a snack or all of the above. I usually go with all of the above. Sounds like you did too. Good choice, friend! XO

Joan Hayes

Oh my gosh girl, I love everything about this! This is my kinda treat, and I wish I had some with my cup of coffee right now! Really excited to make this!

Jocelyn (Grandbaby cakes)

This coffee cake is exceptional! I want some of this!

birthday cupcake

I love sour recipes, and with apple is amazing; I love this break from A to Z

Lisa @ Healthy Nibbles & Bits

Drooling, absolutely DROOLING over here! This is my first autumn in Sacramento, and I’m a bit sad that the weather hasn’t really cooled off yet! It hasn’t stopped me from fall baking though. LOVE this apple coffee cake, my dear!


It sure feels like fall around here, too! This cake looks gorgeous!


I think I would rather have a good quick bread that any other sweets, they are just so good! I love the topping! Just beautiful!

Rachelle @ Beer Girl Cooks

It’s so fall around here too! Today was the perfect day to open the windows! This coffee cake would have been the perfect addition!

Amy | Club Narwhal

Sarah, fall = tru luv! Just like this quick bread–OMG, I am literally salivating just looking at these photos 😉

Nadia Ashour

Can you tell me what size of loaf pan you use.
Thank you and have a great day!

Sarah | Broma Bakery

I use a two pound loaf pan!

JoAnne Loft

Would have been nice to know the loaf pan size! Mine is in the oven now, but I fear it will overflow. MOST loaf pans when called for in a recipe, are 9×5–after reading the comments, I see you used a “2lb” loaf pan. Makes a big difference. I don’t think anybody in the comments even made the coffee cake they just said it looks good.

Sarah | Broma Bakery

I hear you. In the future I’ll make sure to specify the dimensions.

I used a standard 9 x 5 in loaf pan (which is a 2 lb pan!) so hopefully this worked out for you. Sorry about the confusion there.

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