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!
Get the recipe for Anna Olson’s Sour Cream Apple Coffee Cake here.
**** 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)
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!
It looks good! I wish I could have some of that. I like this combination.
Yes, it’s a great combo of flavours for sure!
The pan is not large enough for this cake, it overflowed all over my oven, what a mess!
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.
These are gorgeous, what are you talking about?? Hope the papers and all went well!
Thanks – and yes, I got an A on the dreaded paper!
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!
Well my colleagues are pretty amazing – I love baking for them (also that means I don’t have to eat it all myself!!)
these look delicious! i’m printing this out to remember come fall when apple season is in full swing here in michigan.
Cheers – and yes, it’s prefect for the fall!
Yum, wish I could have on for breakfast. Thanks for the tasty recipe.
Cheers Brad!
This looks really moist and yummy! I wish I could grab one through the screen for breakfast!
LOL – now THAT would be service!!
What a perfect little bundle of joy – apples, sour creme and cinnamon. YUM!
Yes, a good combination indeed!
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.
Yes and in fact that’s one of the reasons I decided to go with smaller ones! 😉
I’m salivating. That’s one gorgeous cake.
Cheers Andrea!
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. 🙂
Thanks – yes I was pleased with the smaller serving sizes!
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
Yes somehow it’s more appealing as a small cupcake than a gigantic one!
I think your cupcakes look beautiful! I’m going to remember this recipe when I got apple picking in the fall.
Thanks and yes, it’s perfect for apple picking season!
I have to disagree that they aren’t pretty. Yours there is beautiful! It looks delicious to boot.
Thanks so much for stopping by!
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!
Yes they most certainly are excellent to eat at any time of the day!
I’m not surprised these were gone by morning recess. i love the apple and toffee topping. YUM
Well I didn’t even get one that day!!
My family would love this! Might have to make it this weekend.
And it’s so quick and easy too!
Only the topping is to die for. I can’t imagine when I dig into the cupcake itself……………..
Yup, it was pretty darned good!
What do you mean not the prettiest? They look good to me…
Well and the proof is in the eating, right?
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!
Thanks! It was a hard thing to take an appetising photo of!!!
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.
I agree – LOVE streusel topping!
These look quite yummy. Definitely something I would eat for breakfast, even though I shouldn’t 🙂
Aw come on – it’s not that bad for you! 😉
Your sour cream apple cake look fabulous. Would like to have it for my breakfast.
Yes, it’s an excellent breakfast food!
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!
Well I actually used to eat a coffee cake that DID have coffee in it, confusing matters even more!!!
These look so yummy, I love making baked goods with sour cream and yogurt!
It really makes the texture so moist, doesn’t it!
OOOh these look sinfully delicious. Do you have to be Canadian to participate in the Food Network CA challenge?
No you don’t I am pretty sure!
That apple topping looks so good! 🙂
Yes it really makes the cake special!
These look great. I’ll have to add them to my breakfast “muffin” rotation. 🙂
They’re great for breakfast!
Hi–these look fantastic- I am planning on making them now- just a question, do you peel the apples? Thanks
Hi Najla, I believe you do – edited the recipe to reflect that omission. Enjoy!
When I made this recipe the batter was extremely thick. Not pourable at all. Is this normal? There also didn’t seem to be enough batter for the quantity of apples.
If you look at Anna’s cake in the linked recipe, you can see there are not that many apples at all. Also, she says to “scrape” the batter into the pan so I think you’re doing it right!