Sour Cream Apple Coffee Cake with Maple Pecan Streusel

A moist sour cream apple coffee cake with an addicting maple pecan streusel!

5 from 1 reviews



For the brown sugar swirl (optional)

For the maple icing


  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!