Make Ahead
Chocolate Chip Sour Cream Coffee Cake with Apples
Popular on Food52
72 Reviews
mica_j
November 22, 2023
This is the perfect coffee cake. Crunchy outside, moist inside, just the right amount of sweet and falls apart slightly when sliced. Will be making this again!
Gretha B.
September 25, 2023
I just made this cake, but veganized it. OMG! How delicious it turned out! So the adjustments I made. I subbed 1/2 cup apple sauce/puree for the eggs. Used vegan butter and vegan chocolate, also vegan creme fraiche for the sour cream *Oddly good does an incredible one. Other than that it was perfect. Baked for slightly longer than 40min. Perfect fall cake with whipped cream could be divine! Thanks for such amazing recipes 😍
birdsbythesnow
April 18, 2021
I would not serve this one to "impress guests" unless they are blindfolded. Though a nice combination of flavors, something in the chemistry of this recipe simply doesn't work. At 40 minutes, prepared as directed, the center was raw; at 50 minutes the center cooked, but the sides and top were caramelized, leaning toward burned. The chocolate chips sank toward the bottom, as did the center of the cake. Wish I had read the many reviews of bakers who encountered the same issues.
Arnel
April 4, 2021
Just wanted to add that the cook time is definitely not 40 min. I'm currently on an extra 15 minutes over the 55 minutes it's already been in the oven.
ovy1413
November 2, 2020
Made the cake for the 1st time & it actually poofed up in the middle! I substituted the following: 1/2 cup of AP flour with 1/2 cup Japanese cake flour (Nisshin Voilet hakurikiko), 1 cup of sugar with 1/2 cup stevia baking blend, pecans for walnuts. I also baked it for an additional 20 min since the bamboo skewer I used came out w/ raw batter in the middle, but I also had a loaf of bread in at the same time. I also cut my apples super thin like 1/8 in (~2mm). I think I’ll reduce the cinnamon like another reviewer said. I think my streusel was slightly charred at the edges. Overall, really yummy coffee cake with a great streusel!
karin.anderson.52
October 5, 2020
Very good. I made an 18-cm diameter mini version (ingredient amount x 0.62). I will make it again. But if you don’t have a very sweet tooth, I recommend reducing the sugar in the batter by 25%.
Sylwia
September 19, 2020
I've made this cake a bunch of times already. It's my favorite go to fall cake. It's moist and flavorful. The whole family loves it!
paula
September 15, 2020
I had never made a cake with apples before but decided to give it a try. I only had mini chocolate chips so I used them. At first I thought it would not rise much but I was pleasantly surprised because it did. I don't know if anyone else had this happen but after it cooled in the pan the middle seemed to "sink" a bit. I really liked it. I am not a cinnamon fan but it was just enough in the recipe. I have been baking something every week since the Covid outbreak. I had forgotten that Food52 had recipes so now I am on the hunt for more baking recipes and those for dinner
blvachon
January 27, 2019
I cut the cinnamon in half, substituted sunflower seeds for walnuts and baked it for 60 minutes instead of 40. Everybody loved it.
Katrina N.
November 14, 2018
Loved this cake, super easy to pull together with the ingredients I had hanging around (aka the lone apple I had in the fridge and half a tub of sour cream). Baked in a 9inch springform for 50 mins and it came out perfectly. It was moist in the middle, but didn't sink. Also great the next morning!
Gary S.
October 6, 2018
I revisited this and tried using 9.5 inch bunt pan. I like to do the cake bible thing so mixed all dry and wet with butter at once then added the eggs last.
Cake was pale which was odd, and turns out someone forgot to add th baking soda...but the powder was enough to raise the batter. And weirdly the texture was amazing, like a cheesecake. Reminded me of a battenburg, something English about this. Really good, also for some odd reason it tasted less sweet. Wondering whether the paler cake developed less caramelization.
Anyway made it again, correctly this time, and I find it almost painfully sweet.
Cake was pale which was odd, and turns out someone forgot to add th baking soda...but the powder was enough to raise the batter. And weirdly the texture was amazing, like a cheesecake. Reminded me of a battenburg, something English about this. Really good, also for some odd reason it tasted less sweet. Wondering whether the paler cake developed less caramelization.
Anyway made it again, correctly this time, and I find it almost painfully sweet.
Michael P.
September 28, 2018
I just made this in a 9 1/2 inch bundt pan. Flavor was great, I’d just cook it for less time.
Lily Y.
March 19, 2018
I just made this cake, baking it in a parchment lined 11x7x2” glass dish, with the sides extended enough to lift out the cake. I baked it in a Breville Smart Oven on Convection Bake 350°F for 44 minutes. I rotated it about 2/3 through, when the oven told me to. I did not have any problems with it sinking in the middle. (I would suggest checking the freshness of your Baking Powder, if you had this problem.) Reading the other reviews, I used only 1 Tbsp Saigon Cinnamon — next time I will try increasing it to 1 1/2 Tbsp.
Alisa J.
October 12, 2016
I just made this cake and like others, my cake was not fully cooked at 40 min. My oven is accurate and I used a 9 inch springform pan. I cooked for 50 min and it did sink in middle, I recommend cooking 50-60 min. I also agree that 2 tablespoons of cinnamon is too much. I think I will give this cake another try with adjustments.
Ting
August 19, 2016
Made the cake last night and serve it at the breakfast party this morning. I followed the recipe with nothing changed and used the same size spring form pan. 40 mins in the oven and it came out perfectly done. Because it is hot summer, I baked this cake in my counter top toaster oven instead the big stove underneath the stove top. Cool and leave the cake at room temp over night. Colleagues liked it.
susanne M.
August 26, 2016
Your toaster oven holds a 9" springform pan??? I have a pretty decent size toaster oven but would never be able to fit that in! Glad you had good results ~ sounds delicious :)
Kimber B.
November 26, 2019
Yep I have a double rack convection toaster oven that fits full size pizzas. Took the top ravk out and came out perfect. I live at sea level and I always have to add a little extra flour. Perfect.
susanne M.
November 6, 2015
I wish I had read the comments before making this cake ~ I had the same "mess in the middle" issues. I made the foil tent and continued to bake but found after cooling that the bottom and sides had started to burn as I cooked the cake to firmness in the middle :( . Followed directions to a tee, used 9" springform pan and some batter even spilled over the top while baking. I feel as if this one may need to go "back to the test kitchen" for some further revisions ~ clearly has some delicious possibilities but too many issues as i stands now! Please let us know if they fine-tune the recipe!
Pam
November 4, 2015
I loved this coffee cake! I used honeycrisp apples sliced very thinly to avoid any sogginess, and baked it for 48 minutes. It turned out perfectly and was a huge hit. I used a bit less cinnamon and sugar in the topping than was called for. The walnuts on top offered a nice crunchy addition on top as well.
Aija K.
October 17, 2015
Followed exactly to the recipe, bake for 40 min and it was not done then additional 10 min and still rear, added 5 min more and then it's done...the cake was too sweet and complete mess...sorry, will not recommend it to anyone... :-(
Gary S.
October 2, 2015
Followed exactly and my oven is reliable, and looked done at 40 minutes but complete mess. I wonder if you are using an apple with less water content, like a Granny Smith and that is the difference here.
Strudel
March 5, 2015
Has anyone made this cake the day before intended serving? Curious to know the quality...day after.
Transcendancing
March 5, 2015
I found that covered with plastic wrap, it was still fresh and moist the day after from memory, and for a couple of days after that if memory serves.
Angela
January 11, 2015
This was so good! Mine turned out just like the pics, and was fully baked in 40 min. Only changes were that I only used a tablespoon of cinnamon (like another commenter), and I didn't have a full cup of sour cream, so I subbed some leftover mascarpone for about half the amount.
Ahuva
December 11, 2014
Has anyone ever tried using Tofutti Brand replacement for regular sour cream? Looking for a non-dairy substitute.... if that is possible.
Mickey0627
October 24, 2014
Delicious cake! When I checked the cake at 40 minutes, it was still liquidy in the center. I had to cook it for a total of 60 minutes. I used a 9 inch springform pan, and the thermometer in my oven was reading 375. I don't know what the problem was, but after 60 minutes, the cake wa great!
Milehighlori
October 19, 2014
Excellent snack cake. I brought it in for co-workers and everyone had seconds. The only changes I made - 1 Tb cinnamon, pecans (out of walnuts) and I baked it for the same amount of time in an 11 x 7 glass dish. Great combination of flavors.
🤓
October 19, 2014
Just to say this recipe is tagged as gluten free and it clearly isn't. Looks delicious though.
Transcendancing
October 13, 2014
I cooked this in a bundt tin and the result is delicious - also not sunken! I also lined the tin with apple slices for additional effect. Assuming I make this again (and I'd like to), I'd probably layer all of the walnut-cinnamon sugar mixture inside the cake as I don't think it worked to best effect on top (especially in a bundt tin). I served this while still warm with cream - divine!
Risa J.
October 1, 2014
'Coffee cake' suggests you have along with coffee or tea - no coffee in the recipe.
Nitya B.
October 1, 2014
Looking to make this tomorrow but I can't seem to find where the coffee comes into the recipe. It's neither in the ingredients list nor the method? Any advice would be much appreciated!
Brook36
September 23, 2014
I made this cake & followed the directions exactly. The entire cake center collapsed as it cooled & was a gooey mess inside. I baked in a 9" springform & tested the center. The tester was dry after 40+ minutes. The oven thermometer read 375*. What would cause the center to be gooey & almost look under baked?
Sarah J.
September 24, 2014
Hi Brook36! Answering for my mom: Did you check the inside of the cake with a toothpick, knife, or cake tester? The middle can sink a bit, even if the outside is done, but it's not necessarily gooey or unbaked. If you check the cake and the center is unfinished but the outside is browning, you can always make a tin foil tent so that the center has more time to bake.
Brook36
September 25, 2014
Thanks Sarah! I used a cake tester at 35 min & 42 min. The first test was a little wet & the second test was dry. Im not sure what went wrong. I did notice the picture shows the cake center very flat like mine. Maybe that's just how this cake is supposed to be?? It was a good tasting cake but it just didn't look right or have the consistency I was expecting.
OldGrayMare
September 23, 2014
what size pan? I've got several springforms.
Nancy
September 23, 2014
The top of the recipe says it yields a 9" cake. So 9" plus or minus (but you'll have to adjust cooking times to 37-42 min for 8" diam and 40-45 for 10" diam. And expect different height than from the 9". Last, you might have a little extra batter using the 8"
Dmitry
September 22, 2014
Assisted my 10-year-old as she made this. Fantastic results! Our new favourite apple cake.
Allison K.
September 21, 2014
How far in advance do you think it's safe to make this cake? Should I freeze it if I need to bake it more than a day in advance of a dinner party, or would refrigeration be enough to keep it fresh?
Sarah J.
September 21, 2014
Hi Allison, The cake is best eaten within 1 to 2 days, maybe 3 at the most. Any longer, and you should freeze it!
Brenny
September 20, 2014
This coffee cake is fantastic. The flavors are distinct, yet complementary, fusing into one fabulous apple, cinnamon, sour cream. walnut, burst of deliciousness. I am so glad that I decided to make this for my friends. What a treat. Thanks so much for posting this.
Haley S.
September 18, 2014
This is easily the best thing I've eaten in a few weeks. Thanks for sharing it!
Nancy
September 18, 2014
Mehreen - if you need a non-dairy substitute for the sour cream, there are now palatable coconut & soy yogurts that could do the trick.
Mehreen Z.
September 18, 2014
1. need an alternate to sour cream...or a recipe for it
2. can walnuts be alternated with another nut?
2. can walnuts be alternated with another nut?
witloof
September 17, 2014
It has dairy in it so it would actually not be appropriate for Rosh Hashana dinner. Apple cakes for Rosh Hashana are traditionally made with oil and do not have sour cream in them.
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