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+ servings


A fluffy and moist coffee cake with a surprise layer of apples and a crunchy almond cinnamon sugar topping.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Keyword: apples, coffee cake
Servings: 1 9-inch round springform cake
Author: Lora


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 8 tablespoons unsalted butter at room temperature
  • 1 cups plus 2 Tablespoons sugar divided
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream at room temperature
  • 2 teaspoons cinnamon
  • 1 apple peeled, cored and sliced in thin pieces
  • 1/2 cup chopped almonds or pecans


  • Preheat oven to 350°F. Butter a springform pan and line the bottom with a circle of parchment paper.
  • In a medium bowl, sift together the flour, salt, baking powder and baking soda.
  • Mix together in a small bowl 1 teaspoon cinnamon and 1 Tablespoon sugar (you could use less sugar), set aside.
  • Mix together in another small bowl the almonds, 1 teaspoon cinnamon, and 1 tablespoon of the sugar in a bowl and set aside.
  • Beat butter and 1 cup sugar at medium speed with an electric mixer until light and fluffy.
  • Add eggs, 1 at a time, beating just until blended after each addition. Beat in the vanilla.
  • Add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
  • Pour 1/2 of batter into pan. Smooth out with a rubber spatula.
  • Layer on the sliced apples in a concentric circle making sure the apples don’t touch the edge of the pan and toss on the first cinnamon sugar mixture.
  • Spread remaining batter on top and smooth out with a rubber spatula; sprinkle with remaining cinnamon sugar and almonds.
  • Bake until a skewer inserted in center comes out clean, 40 to 45 minutes. Let cool on a wire rack 15 minutes. Invert onto wire rack; let cool completely.


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