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!

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!


60 thoughts on “Anna Olson’s Sour Cream Apple Cake”

  1. 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!

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

  3. 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.

  4. 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. 🙂

  5. 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

  6. 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!

  7. 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!

  8. 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!

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

  10. 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!


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