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Anna Olson’s Sour Cream Apple Cake

Anna Olsen sour cream cupcakes

This month’s Food Network Canada Cooking Club Challenge was Anna Olson’s Sour Cream Apple “coffee” Cake (named because it’s a cake you might serve with coffee, not because it has coffee as an ingredient).  I was excited to try this as I really love cakes made with either yoghurt or sour cream – helps them to stay moist without a ton of oil or butter – but I couldn’t face the thought of making a whole cake.

Since I owe my colleagues big time for being wonderfully supportive over the last month (yearbook deadlines, grad school paper amongst the things that made the last little while very stressful), I figured what better way than to make them a sweet treat and bring it in on a Monday morning.  I turned this into cupcakes – it made 12 rather large ones – and they were gone by morning recess (9.25!).  Neil and I tested one as a dessert one night and then he ate one for breakfast later in the week (that was also gone before I had finished making my coffee!).  I think you could safely say they were a hit.

They’re not the prettiest – all the apple slices kinda slid off because I probably filled them too full in the paper cups but if I had used slightly less batter, the apples would have stayed put – but amazingly moist and tasty without being overly sweet.  I loved the little surprise of the streusely crumbly walnuts in the middle of the cake.  They were excellent heated up in the microwave for about 30 seconds!

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Anna Olson’s Sour Cream Apple “coffee” Cake

Yield 6
Light or low-fat sour cream, while ideal for topping things, is not ideal in baking recipes. Use regular sour cream in all your baked goods.

Ingredients:
Cake
• 1/2 cup unsalted butter, room temperature
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup sour cream
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Apples & Topping
• 1/4 cup brown sugar
• 1 tablespoon all purpose flour
• 1 teaspoon cinnamon
• 1/2 cup walnut pieces
• 1 tablespoon unsatled butter, melted
• 2 cups apples, sliced, such as Mutsu or Granny Smith

Directions:
To Assemble (One 8-inch round cake pan **** I used muffin tins and it made 12 large sized ones. It seems an 8″ cake tin is too small for this amount of batter so perhaps use a 9″ springform pan with a baking sheet underneath to be sure)
1. Preheat oven to 350° F. Cream butter and sugar until smooth. Add eggs one at a time, stirring well after each addition. Add vanilla and stir in sour cream. In a separate bowl, combine dry ingredients and stir into wet ingredients until just incorporated.
2. In another bowl, combine all ingredients for topping. Toss half of the topping with the sliced apples.
3. Scrape half of the coffee cake batter into a greased 8-inch round cake pan and level. Sprinkle batter with half of the toppings then proceed to cover the cake with the remaining batter. Once finished, cover the cake with the apple topping mixture. Bake for 55 to 60 minutes, until a tester inserted in the center of the cake comes out clean.
4. Serve warm or at room temperature.

I would definitely make these again and it has inspired me to check out some more sour cream/ yoghurt cakes, like this one over at Gourmeted!

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58 Responses to Anna Olson’s Sour Cream Apple Cake

  1. penny aka jeroxie May 23, 2010 at 08:00 #

    It looks good! I wish I could have some of that. I like this combination.

    • Mardi@eatlivetravelwrite May 25, 2010 at 17:31 #

      Yes, it’s a great combo of flavours for sure!

    • Juliebythesea February 1, 2013 at 11:20 #

      The pan is not large enough for this cake, it overflowed all over my oven, what a mess!

      • Mardi Michels February 1, 2013 at 11:51 #

        Thanks for your comment and email. Since this recipe was published, Food Network Canada website has had a major overhaul and all the comments which were originally there (http://www.foodnetwork.ca/recipes/Dessert/Citrus/comments.html?dishid=3819) have disappeared in the switch. I do remember a couple of people has issues with this cake overflowing. I am sorry you did too. Mine made 12 large cupcake/ muffins – I should have specified that in the recipe – I will go back and make that change.

  2. Belinda @zomppa May 23, 2010 at 08:23 #

    These are gorgeous, what are you talking about?? Hope the papers and all went well!

  3. Tracey@Tangled Noodle May 23, 2010 at 09:01 #

    Those beat my plain yogurt and granola this morning! I’d love one to go with the coffee that’s brewing right now. It’s such a sweet thank-you to your colleagues, especially on a Monday morning!

    • Mardi@eatlivetravelwrite May 25, 2010 at 17:31 #

      Well my colleagues are pretty amazing – I love baking for them (also that means I don’t have to eat it all myself!!)

  4. Cat May 23, 2010 at 09:22 #

    these look delicious! i’m printing this out to remember come fall when apple season is in full swing here in michigan.

  5. Brad May 23, 2010 at 10:10 #

    Yum, wish I could have on for breakfast. Thanks for the tasty recipe.

  6. bunkycooks May 23, 2010 at 10:24 #

    This looks really moist and yummy! I wish I could grab one through the screen for breakfast!

  7. Lisa { AuthenticSuburbanGourmet } May 23, 2010 at 14:01 #

    What a perfect little bundle of joy – apples, sour creme and cinnamon. YUM!

  8. Suzie the Foodie May 23, 2010 at 14:19 #

    I think they’re gorgeous! Did you see my coffee cake monster? I’m telling you, it’s a beast! This was a much smarter and more practical application, probably more delicious too. My cake was pretty darn dry.

  9. Andrea May 23, 2010 at 15:40 #

    I’m salivating. That’s one gorgeous cake.

  10. The Cilantropist May 23, 2010 at 17:22 #

    I also agree, that yogurt or sour cream really keeps cakes moist and some of my favorite recipes are based on that. These sound soooo good, and thanks for the inspiration for baking them into muffin tins. :)

  11. Chef Dennis May 23, 2010 at 19:01 #

    they look great!!!! what I wouldn’t give for one right now…..I think cupcakes were definitely the right move with this recipe!! I know my girls would certainly love them…
    thanks for sharing
    Dennis

  12. Andrea@High/Low May 23, 2010 at 19:26 #

    I think your cupcakes look beautiful! I’m going to remember this recipe when I got apple picking in the fall.

  13. Julie M. May 23, 2010 at 21:26 #

    I have to disagree that they aren’t pretty. Yours there is beautiful! It looks delicious to boot.

  14. gastroanthropologist May 24, 2010 at 06:01 #

    this looks delicious! I wish I had this for breakfast instead of my toast with peanut butter. I’ve got the baking bug in me at full force so adding it to the rotation this week!

  15. cherrie May 24, 2010 at 08:30 #

    I’m not surprised these were gone by morning recess. i love the apple and toffee topping. YUM

  16. Barbara Bakes May 24, 2010 at 12:03 #

    My family would love this! Might have to make it this weekend.

  17. lululu May 24, 2010 at 12:12 #

    Only the topping is to die for. I can’t imagine when I dig into the cupcake itself……………..

  18. Jen Laceda May 24, 2010 at 17:45 #

    What do you mean not the prettiest? They look good to me…

  19. Mr. P May 24, 2010 at 18:58 #

    OH. MY. GOD.

    ‘I would definitely make this again.’ – - If you didn’t, Mardi, you’d be mad. My eyes nearly popped out of my head, it looks so gorgeous!

    I like how the top picture looks a little like a mushroom!

  20. Christine @ Fresh Local and Best May 24, 2010 at 20:31 #

    What are you talking about? This cupcake looks great! I’m sure your colleagues were thrilled to have them, any pastry with streusel toppping is a crowd pleaser.

  21. Daniel@CocinaSavant May 24, 2010 at 22:36 #

    These look quite yummy. Definitely something I would eat for breakfast, even though I shouldn’t :)

  22. Christine@Christine's Recipes May 25, 2010 at 04:23 #

    Your sour cream apple cake look fabulous. Would like to have it for my breakfast.

  23. Conor @ HoldtheBeef May 25, 2010 at 11:15 #

    For the longest time I thought that coffee cake had coffee in it. Strange, seeing as I didn’t think tea cake had tea in it (cos, you know, that would be weird, right?)

    These look super good, and we’re in the middle of apple eatin’ season right now!

    • Mardi@eatlivetravelwrite May 25, 2010 at 17:25 #

      Well I actually used to eat a coffee cake that DID have coffee in it, confusing matters even more!!!

  24. C and C Dish May 25, 2010 at 12:55 #

    These look so yummy, I love making baked goods with sour cream and yogurt!

  25. Casey Angelova May 26, 2010 at 02:17 #

    OOOh these look sinfully delicious. Do you have to be Canadian to participate in the Food Network CA challenge?

  26. The Housewife May 26, 2010 at 18:11 #

    That apple topping looks so good! :)

  27. Jen @ My Kitchen Addiction May 27, 2010 at 20:45 #

    These look great. I’ll have to add them to my breakfast “muffin” rotation. :)

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