Ok, I’ve officially given in. I’ve been ready for fall for weeks and I’m just going to pretend it’s here. I mean August is over halfway over, I feel like I held out long enough.
I’ll try to ease on into fall and not jump straight on the pumpkin train (but really…who else is anxiously awaiting for our beloved PSL’s to be here?!). I wanted the warm, cozy feeling you get smelling those fragrant fall spices: cinnamon, nutmeg, all spice…they just make me want to grab a sweater!
Coffeecake is one of the easiest “desserts” to make. I put the word desserts in quotes because technically it’s a breakfast item. I mean…it has coffee in the name! Totes a breakfast food.
The addition of apples makes this coffeecake even more perfect for fall. Nothing is quite as comforting as warm apples covered in cinnamon and sugar topping a fluffy coffeecake. Which by the way…the sour cream makes this coffeecake so incredibly light and fluffy, even days later!
If you’re not in the mood for fall quite yet, just make this. I promise you’ll be dreaming of changing leaves and pumpkins in no time!
Cinnamon Apple Coffeecake (adapted from Sour Cream Coffee Cake)
- 1/4 c sugar
- 1/4 c brown sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 2 c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 c butter, softened
- 1 c sugar
- 2 eggs
- 1 c sour cream
- 1 1/2 tsp vanilla
- 1 medium apple, diced into bite size pieces
- Mix together topping ingredients and set aside.
- In separate bowl, combine flour, soda, powder and salt. Set aside.
- With electric mixer, cream butter and sugar. Mix in eggs, followed by sour cream and vanilla.
- Slowly pour dry ingredients into wet, stirring just until combined. Fold in apples.
- Spread half the mixture into a greased 7×11 baking pan**
- Sprinkle half of the topping over the dough.
- Drop the remaining cake mixture by tablespoons over the topping, attempting to cover as much as possible (dough will be thick and sticky, making this difficult. It spreads while baking though and will look fine once done).
- Sprinkle with remaining topping.
- Bake at 325 for 30-40 minutes, until a toothpick inserted in the middle comes out clean.
** Original recipe calls for a 9×13 pan, however I found this too big and the cake had to be spread very thinly to cover the entire pan. I prefer the smaller pan for a thicker piece of cake, but a 9×13 will work just fine if you don’t own the smaller size.