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Easy Sour Cream Pound Cake Recipe

Okay, friends, let’s talk comfort food. Real comfort food. The kind that instantly transports you back to a simpler time, filled with warm kitchens and even warmer hugs. For me, that time is spent with my Grandma Rose. She wasn’t a fancy cook, not at all. But she made the best pound cake. Seriously, it was legendary. And the secret? Sour cream. It makes it unbelievably moist and tender. I spent years trying to recreate it, and finally, I think I’ve gotten pretty darn close! This sour cream pound cake recipe easy version is a tribute to her, and I’m so excited to share it with you. ❤️

I remember being a little kid, maybe six or seven, and just watching her bake. She’d let me “help” (mostly by making a mess, let’s be honest!), and the smell of vanilla and baking cake would fill the whole house. It wasn’t about perfection; it was about the process, the love, and the joy of sharing something delicious. That’s what I try to bring to everything I do with Easy Recipes List – making cooking approachable and, well, fun. Because let’s face it, life’s too short for complicated recipes!

I’ve been experimenting with this sour cream pound cake recipe easy for a while now, tweaking it here and there. I’ve tried different flours, different sugars, even different extracts. But the core always comes back to that simple, beautiful combination of butter, sugar, sour cream, and a touch of baking soda. It’s amazing how a few ingredients can create something so special. I’ve even taken this recipe on the road with me! When I was traveling through Italy last year, I found myself craving something familiar, something that reminded me of home. So, I tracked down some good quality butter and sour cream (surprisingly easy to find!), and baked a loaf in a tiny Airbnb kitchen. It was a little slice of California in the heart of Tuscany. ✨

Honestly, I think this sour cream pound cake recipe easy is perfect for any occasion. A weekend brunch, a birthday celebration, or just a Tuesday afternoon when you need a little pick-me-up. It’s also surprisingly versatile. You can add blueberries, raspberries, or even a lemon glaze. I’ve even seen people dust it with powdered sugar and serve it with a scoop of vanilla ice cream. The possibilities are endless! And the best part? It’s so easy to make, even if you’re a complete beginner. Don’t be intimidated by “pound cake” – it doesn’t mean you need to be a master baker. This recipe is proof of that. I truly believe anyone can make this, and I want you to!

I’ve been getting so many requests for a classic pound cake recipe, and I’m thrilled to finally share this one. It’s a little piece of my heart, and I hope it brings you as much joy as it brings me. So, let’s get baking! And remember my motto: Fun Cooking, Easier Life!

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Easy Sour Cream Pound Cake Recipe

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This easy sour cream pound cake recipe is a tribute to Grandma Rose! It’s unbelievably moist, tender, and perfect for any occasion.

  • Author: Michael Carter
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

1 ½ cups all-purpose flour

1 ½ cups white sugar

½ cup (1 stick) butter, softened

½ cup sour cream

3 large eggs

1 pinch baking soda

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour an 8×4-inch loaf pan. (Don’t skip this step! It’ll save you a lot of heartache later.)
  2. In a large bowl, beat the butter and sugar together until light and fluffy. This is where a good mixer comes in handy, but you can definitely do it by hand if you’re feeling ambitious!
  3. Add the sour cream and eggs to the butter-sugar mixture and mix well. Make sure everything is nicely combined.
  4. In a separate bowl, whisk together the flour and baking soda.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just incorporated. Be careful not to overmix – that can make the cake tough.
  6. Pour the batter into the prepared loaf pan and spread evenly.
  7. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a richer flavor, use European-style butter.
  • Feel free to add a teaspoon of vanilla extract to the batter.
  • Store leftover cake in an airtight container at room temperature for up to 3 days.
  • Don’t forget to rate and comment on this recipe if you try it! I love hearing from you guys. 😊

Nutrition

  • Calories: 312 kcal
  • Sugar: 30 g
  • Sodium: 120 mg (5% Daily Value)
  • Fat: 13 g (17% Daily Value)
  • Saturated Fat: 8 g (39% Daily Value)
  • Carbohydrates: 45 g (16% Daily Value)
  • Fiber: 1 g (2% Daily Value)
  • Protein: 4 g (9% Daily Value)
  • Cholesterol: 85 mg (28% Daily Value)

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Easy Sour Cream Pound Cake Recipe without anything

Disclaimer: Nutrient information is not available for all ingredients. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Easy Gluten-Free Chocolate Cake Recipe

Okay, so listen up! I get it. Sometimes you want cake. But sometimes, you need cake that fits your lifestyle, ya know? And for a lot of people, that means gluten-free. Honestly, for years I thought gluten-free baking was… complicated. But I was wrong! And this easy gluten free chocolate cake recipe is proof of that. It’s seriously a game-changer.

I was talkin’ to a friend recently who’s got Celiac, and she was tellin’ me how frustrating it is to find a good chocolate cake that doesn’t taste like cardboard. And I thought, “Challenge accepted!” I spent a little time in the kitchen, experimentin’ with different flours and techniques, and I finally landed on this recipe. And let me tell you, it’s good. Like, really good. You would seriously never know it’s gluten-free.

I’m all about keepin’ things simple, and this easy gluten free chocolate cake recipe is about as simple as it gets. It’s a one-bowl wonder, which means less mess and less stress. And honestly, who doesn’t love that? I mean, I spend enough time cleanin’ up after my more elaborate creations, so a one-bowl recipe is always a win in my book. Plus, it’s super moist and fluffy, with a rich, decadent chocolate flavor. Seriously, it’s the perfect cake for any occasion.

I’ve made this easy gluten free chocolate cake recipe for birthdays, potlucks, and just because I was craving chocolate. And every single time, it’s a hit. People are always surprised when I tell them it’s gluten-free. They’re like, “No way! This tastes just like the real thing!” And that’s the best compliment I could ask for. I mean, I want to make baking accessible to everyone, regardless of their dietary restrictions. And this recipe does just that.

Honestly, I think everyone deserves a little bit of chocolate cake in their life. It’s just… happiness in cake form, ya know? And this easy gluten free chocolate cake recipe is the perfect way to spread a little happiness. So go ahead, give it a try. I promise you won’t be disappointed.

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Gluten-Free Chocolate Cake

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This easy gluten-free chocolate cake recipe is a game-changer! It’s a one-bowl wonder that tastes just like the real thing, even for those who aren’t gluten-free.

  • Author: Michael Carter
  • Prep Time: 10 minutes
  • Cook Time: 37 minutes
  • Total Time: 47 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

2 ⅔ cups sifted Gluten-Free All-Purpose Baking Flour (I used Bob’s Red Mill 1:1, which I highly suggest)

1 cup sifted cocoa powder

1 ½ teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup milk (dairy or non-dairy)

1 cup white sugar

¾ cup light brown sugar

3 eggs

1 teaspoon vinegar (white or apple cider)

1 tablespoon vanilla extract

⅔ cup oil (safflower, canola, refined avocado, etc.)

1 cup hot brewed coffee or boiling water

For the Buttercream:

¾ cup butter (1 ½ sticks)

½ cup sifted cocoa powder

3–5 cups sifted powdered sugar (adjust to get your desired consistency)

2–4 tbsp milk (dairy or non-dairy)

2 tsp vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C). Prepare either 1 9×13 cake pan or 2 round 8-inch cake pans. Spray the bottom(s) with oil then add parchment paper just to the bottom.
  • In a large mixing bowl, whisk together all wet ingredients aside from the coffee/boiling water.
  • Whisk in the sifted dry ingredients.
  • Pour in the coffee or boiling water and whisk until combined. The batter will be fairly thin.
  • Add the batter to the prepared cake pan. If making a layer cake, try to measure each cake as equally as possible, or use a kitchen scale for best results.
  • Bake for 35-45 minutes for a sheet cake, 32-37 minutes for a layer cake, or until a toothpick comes out clean. All ovens are different so just keep an eye on it.
  • Let cool in the pan(s) for about 10-20 minutes, then carefully flip onto a cooling rack. They should slide right out, then peel off the bottom parchment paper and flip back so they’re upright.
  • Let cool completely before frosting. To make the buttercream, add softened/room temperature butter to a bowl of a stand mixer or a large bowl with a handheld mixer and beat until smooth and creamy. Beat in the sifted cocoa powder. Beat in the sifted powdered sugar, one cup at a time until your desired consistency is reached. Finally, beat in the milk and vanilla until well combined. Frost the cake and add sprinkles if desired. Enjoy!

Notes

  • For the buttercream, you can use more or less cocoa powder to get your desired color and chocolate richness.
  • I strongly recommend sticking with the Bob’s Red Mill 1:1 Baking Flour, but if you like another GF flour blend, you are welcome to use it, just make sure it has xanthan gum!
  • I do not recommend the Trader Joe’s cocoa powder. The flavor is very mild and it does not absorb the wet ingredients very well.
  • Don’t forget to rate this recipe and leave a comment below! I love hearing from you and seeing your creations. Tag me on Instagram if you make it!

Nutrition

  • Calories: 380 kcal
  • Sugar: 49 g
  • Fat: 11.6 g
  • Carbohydrates: 69 g
  • Fiber: 3.3 g
  • Protein: 4.1 g

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Easy Boston Cream Pie (Doctored Cake Mix)

Okay, friends, let’s talk about comfort food. Like, real comfort food. The kind that just wraps you in a warm hug from the inside out. For me, that’s Boston Cream Pie. Seriously, is there anything better than fluffy cake, creamy vanilla filling, and a decadent chocolate glaze? I think not! ❤️ But traditionally, it’s a bit… involved. A lot of pastry cream, a lot of steps. And honestly, sometimes you just want something delicious without spending all day in the kitchen, right?

That’s where this easy Boston cream pie recipe with cake mix comes in. I stumbled upon this little gem while brainstorming ideas for quick desserts for busy families. I was thinking about how many people I talk to who say they want to bake, but feel intimidated. They think it has to be complicated, and that’s just not true! This recipe proves it. It’s a total game-changer.

I remember my grandma, Nana Rose, making Boston Cream Pie every year for my birthday. It was a production. She’d be in the kitchen all morning, and the smell of vanilla would fill the whole house. It was magical. But let’s be real, I don’t always have a Nana Rose-level amount of time! This easy Boston cream pie recipe with cake mix lets me recreate that feeling, that deliciousness, without the all-day commitment. It’s a little bit of nostalgia, a whole lot of flavor, and a whole lot easier.

easy Boston cream pie

I’ve been playing around with “doctoring” cake mixes for years now – it’s one of my favorite tricks for creating impressive desserts quickly. It’s all about adding a few simple ingredients to elevate the flavor and texture. And trust me, you won’t believe this came from a box! This easy Boston cream pie recipe with cake mix is perfect for birthdays, potlucks, or just a sweet treat on a weeknight. It’s also a fantastic way to get kids involved in the kitchen. My niece, Lily, loves helping me spread the vanilla cream filling – it’s a great way to make memories (and get a little help!).

easy Boston cream pie recipe Components

And speaking of the filling, let me tell you, it’s divine. We’re skipping the traditional pastry cream (which, don’t get me wrong, is amazing, but takes time!) and going with a super simple vanilla cream made with instant pudding and heavy cream. It’s light, fluffy, and unbelievably delicious. Seriously, you’ll be licking the bowl clean. I always do! 🙈

easy Boston cream pie recipe Components Mixing

The chocolate ganache is just as easy. It’s a simple combination of chocolate and heavy cream, melted together in the microwave. It’s so quick and easy, you’ll wonder why you ever bothered with more complicated glazes. And the best part? Those beautiful, slightly messy chocolate drips! They just add to the charm, don’t you think? I’m a firm believer that a little imperfection is a good thing, especially when it comes to desserts. It makes it look homemade and loved. This easy Boston cream pie recipe with cake mix is all about embracing the joy of baking, without the stress.

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Easy Boston Cream Pie (Doctored Cake Mix)

easy boston cream pie recipe with cake mix
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This easy Boston cream pie recipe with cake mix is a total game-changer! It’s a quick and delicious way to enjoy this classic dessert without spending all day in the kitchen.

  • Author: Michael Carter
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

1 box White Cake Mix or Yellow Mix (15.25 oz) – (I used Duncan Hines Yellow!)

½ Cup (100g) Sugar

½ cup (61g) All Purpose Flour

1 Cup (227g) Sour Cream

½ cup (121g) Milk

½ cup (108g) Vegetable Oil – I used canola oil

3 Large Eggs

2 teaspoons (8g) vanilla extract

1 (3.9 oz) small box instant vanilla pudding (I like to sift the pudding mix before using)

2 cups heavy cream (or whipping cream)

6 oz semisweet or dark chocolate (this is 1 cup or 171g) – I used Ghirardelli chocolate chips

6 oz (171g) heavy cream (this is ¾ cup)

Instructions

  1. Preheat oven to 350 degrees F, grease and flour two 8×2 or 9×2 inch round pans. Add a circle of parchment paper to the bottom of each pan.
  2. Add the cake mix, sugar, and flour to the bowl of your mixer. Whisk to blend.
  3. Add the remaining 5 ingredients (vanilla extract, milk, vegetable oil, eggs, and sour cream) to the mixing bowl.
  4. With an electric mixer set to low speed, mix for 30 seconds to combine. (Use a paddle attachment if using a stand mixer.)
  5. Increase speed to medium and mix for two minutes. Scrape the sides and bottom of the bowl as needed.
  6. Pour the batter into the prepared pans. For 8 inch pans, bake 25-30 minutes. For 9 inch pans, 23-28 minutes. Baking times may vary.
  7. The cake layers are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Cool in the pans on a wire rack for five minutes before turning out.
  8. For the Vanilla Cream Filling: Combine the sifted pudding mix and heavy cream in a mixing bowl. Start on low speed until well combined, then switch to medium-high speed and whip until thick and fluffy. Add more heavy cream if needed.
  9. For the Chocolate Glaze: Place the chocolate into a microwave-safe bowl. Pour heavy cream over the chocolate and microwave for 30 seconds. Remove and stir. Microwave for 30 seconds more, and let sit for 1 minute before stirring until smooth.
  10. After the cake layers have completely cooled, place the first layer on a cake plate or pedestal. Spread with a layer of vanilla cream and top with the second cake layer. Fill in any gaps with more vanilla cream.
  11. Top with thickened (but still soft) ganache and use a spoon or spatula to guide the chocolate ganache over the top and slightly down the sides of the cake.

Notes

  • Do not use the instructions on the back of the box – just the ingredients and amounts listed in this recipe!
  • This recipe also works well for cupcakes. Makes 24-26 standard size cupcakes. Bake cupcakes at 350 degrees F for 18 to 20 minutes.
  • You can use Yellow Cake Mix or White Cake Mix.
  • Refrigerate the cake because of the vanilla cream filling. Let it sit at room temperature for a couple of hours before serving for optimal flavor and texture.
  • Image Description: A clean, well-lit photo of the finished Boston Cream Pie, showcasing its texture and presentation. The cake is sliced, revealing the layers of cake, cream, and ganache.

Nutrition

  • Calories: 480-550 kcal
  • Sugar: 40-50 g (Includes added sugars)
  • Sodium: 200-250 mg
  • Fat: 28-35 g
  • Saturated Fat: 16-20 g
  • Trans Fat: 0 g
  • Carbohydrates: 55-65 g
  • Fiber: 1-2 g
  • Protein: 5-7 g
  • Cholesterol: 80-100 mg

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Don’t forget to rate this recipe and leave a comment below if you try it! I love hearing from you guys. And remember: Fun Cooking, Easier Life! ❤️

Easy Banana Bread Recipe With Cake Mix

Okay, let’s be real. Is there anything that screams “comfort” quite like banana bread? Seriously, the smell alone just transports me back to my childhood. My mom used to make banana bread every single week – always with slightly overripe bananas that were just begging to be used. It was her way of making sure nothing went to waste, and honestly, it was pure magic. ❤️

Now, I love a good scratch-made recipe as much as the next chef (nutrition degree and all, remember!), but sometimes life just gets… busy. And that’s where this easy banana bread recipe with cake mix comes in. It’s a total lifesaver. I mean, who has time to measure out a million ingredients when you’re craving a warm slice of banana bread with a cup of coffee? Not me, that’s for sure!

I was actually traveling in Costa Rica last year, doing some research on tropical fruits and local baking traditions, and I realized how universal the concept of using ripe fruit to create something delicious really is. They had a similar recipe using plantains, and it got me thinking about how we can simplify things here at home without sacrificing flavor. This easy banana bread recipe with cake mix is my answer. It’s quick, it’s easy, and it’s always a crowd-pleaser.

I’ve been experimenting with cake mixes for years now, and honestly, they’re a fantastic shortcut. Don’t get me wrong, I appreciate the art of baking from scratch, but sometimes you just need a win in the kitchen, and this recipe delivers. It’s perfect for beginner bakers, or for anyone who just wants a delicious treat without a ton of fuss. Plus, it’s a great way to use up those bananas that are starting to look a little… sad. We’ve all been there, right? 🙈

I recently made this easy banana bread recipe with cake mix with my little cousin, Leo, and it was such a fun afternoon. He loved stirring the batter (and sneaking a few chocolate chips, of course!). It’s those little moments, creating memories in the kitchen, that really make life sweet. And honestly, seeing his face light up when he took his first bite? Priceless.

And speaking of chocolate chips… they’re totally optional, but highly recommended! I mean, who doesn’t love chocolate and banana? It’s a match made in heaven. You can also get creative with other additions – walnuts, pecans, even a swirl of peanut butter. The possibilities are endless! This easy banana bread recipe with cake mix is a blank canvas for your baking creativity.

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Easy Banana Bread Recipe With Cake Mix

easy banana bread recipe with cake mix
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This easy banana bread recipe uses cake mix for a quick and delicious treat! Perfect for beginner bakers or when you’re short on time. It’s a comforting classic with a little shortcut.

  • Author: Michael Carter
  • Prep Time: 15 minutes
  • Cook Time: 165 minutes
  • Total Time: 3 hours
  • Yield: 24 servings 1x
  • Category: Dessert
  • Cuisine: American

Ingredients

Scale

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix

1/3 cup vegetable oil

3 eggs

1 1/2 cups mashed very ripe bananas (3 to 4 medium)

1 cup semisweet chocolate chips (6 oz)

Instructions

  1. Heat oven to 350°F. Grease and flour bottoms only of 2 (8×4-inch) loaf pans.
  2. In a large bowl, stir together cake mix, oil, eggs, and bananas until well blended. Stir in chocolate chips. Divide batter evenly between pans.
  3. Bake 43 to 48 minutes or until a toothpick inserted in the center of loaves comes out clean. Cool 10 minutes in pans. Run a metal spatula around the edge of loaves to loosen; remove from pans to a cooling rack. Cool completely, about 1 hour 30 minutes before slicing. Wrap tightly and store at room temperature.

Notes

  • Feel free to experiment with different mix-ins! Walnuts, pecans, or even a swirl of peanut butter would be delicious.
  • For extra flavor, try using browned butter instead of vegetable oil.
  • This banana bread freezes beautifully! Wrap tightly in plastic wrap and then in foil, and store in the freezer for up to 3 months.
  • Don’t be afraid to use really ripe bananas – the more ripe, the sweeter and more flavorful the bread will be!

Nutrition

  • Calories: 150-170 kcal
  • Sugar: 12-15g (Includes added sugars)
  • Sodium: 100-150 mg
  • Fat: 6-8 g
  • Saturated Fat: 2-3 g
  • Trans Fat: 0 g
  • Carbohydrates: 22-25 g
  • Fiber: < 1 g
  • Protein: 2-3 g
  • Cholesterol: 0-30 mg

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Easy Apple Coffee Cake Recipe

Okay, friends, let’s talk apples! Seriously, is there anything better than the smell of cinnamon and apples baking in the oven? It just feels like fall, you know? ✨ It automatically transports me back to my teaching days – which, wow, has it really been eight years since I left the classroom? Sometimes I really miss it! I love popping into my kids’ school to volunteer, and yesterday was one of those days.

My first grader was SO excited to see me, and one little guy immediately asked if my hair was red when I was born! (I told him it was L’Oreal, naturally. 😂) Another announced he used to dye his hair too… when he was three! Honestly, the things kids say! It reminded me of all the fun “Apple Days” we used to have.

We’d slice up green apples, red apples, yellow apples… even those slightly pinkish ones! And the kids would be completely silent, completely awe-struck as they tasted each variety. (Why they don’t act that way at home, I’ll never understand! 🤷‍♀️) It was pure magic. And it got me thinking… I needed to bring that Apple Day feeling home. And what better way than with a ridiculously delicious, and thankfully, an easy apple coffee cake recipe?

I’ve been on the hunt for the perfect fall baking recipe that doesn’t require a ton of effort, because let’s be real, who has time for complicated recipes when life is already busy? I wanted something that felt comforting, homey, and, most importantly, tasted amazing. And this easy apple coffee cake recipe is it. Seriously.

Now, I’m a bit of a perfectionist (don’t tell anyone!), and I was initially hesitant to call this a “one-bowl” cake. Because, technically, the streusel topping needs its own bowl. But after much deliberation (and overthinking, let’s be honest!), I decided it totally qualifies. The cake part itself? One bowl. No separating wet and dry ingredients, no fuss. Just dump everything in, mix, and you’re golden. That alone deserves a one-bowl title, right? And the streusel? It’s so easy, it’s practically therapeutic. You get to just… play with it like a kid with sand!

This easy apple coffee cake recipe is unbelievably moist, buttery, and packed with apple flavor. It’s the kind of cake that everyone craves in the fall, whether you’re 6 or 96. It’s perfect for a weekend brunch, a cozy afternoon treat, or even a little something special to bring to a potluck. I’ve been making this easy apple coffee cake recipe non-stop since I perfected it, and honestly, my family is not complaining!

Easy Apple Coffee Cake Recipe Compononts Mix

I truly believe that cooking shouldn’t be intimidating. It should be fun! And that’s what I try to convey with everything I do here at Easy Recipes List. My motto is “Fun Cooking, Easier Life!” and this recipe embodies that perfectly. It’s proof that you don’t need to be a professional chef to create something truly delicious.

So, let’s get baking! Let’s celebrate Apple Day (or any day, really!) with this incredible cake.

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Easy Apple Coffee Cake

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This easy apple coffee cake recipe is unbelievably moist, buttery, and packed with apple flavor. It’s the perfect fall treat!

  • Author: Michael Carter
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast & Brunch
  • Method: Bake, Oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour

1 cup granulated sugar

½ cup whole plain Greek yogurt

½ cup salted butter, melted

¼ cup whole milk

2 large eggs

1 tsp ground cinnamon

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla

¼ tsp table salt

3 large Granny Smith apples, peeled and diced small

½ cup all-purpose flour (for streusel)

¼ cup granulated sugar (for streusel)

¼ cup packed brown sugar (for streusel)

¼ cup cold salted butter, cut into pieces (for streusel)

¼ cup chopped pecans (optional, for streusel)

Instructions

  1. Preheat oven to 350°F (175°C), with rack on lower middle position. Butter a 13×9 inch baking pan.
  2. Make the Topping: Combine all topping ingredients except pecans in a large bowl. Use your fingers to work the mixture into the texture of wet sand. Work in the pecans. Cover and keep chilled.
  3. In the bowl of a stand mixer (or a large bowl if mixing by hand), combine all cake ingredients except apples. Using the paddle attachment (or a whisk), mix at medium speed, stopping to scrape down the sides a few times, just until the mixture is combined. Don’t overmix!
  4. Use a rubber spatula to gently fold in the diced apples. The batter will be thick.
  5. Spread the batter evenly into the prepared baking pan.
  6. Sprinkle the streusel topping evenly over the batter.
  7. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out with a few small, tender crumbs attached. Do not overbake! (If the topping browns too quickly, cover loosely with foil.)
  8. Let the cake cool completely before cutting into it.
  9. If desired, make the drizzle by combining powdered sugar and milk, whisking until smooth. Add more powdered sugar or milk as needed to reach your desired consistency. Drizzle over the cooled cake.

Notes

  • Actual bake time may vary depending on your oven.
  • For a layered coffee cake: Double the streusel ingredients. Spread half of the batter into the bottom of the baking pan, sprinkle with half the streusel, then evenly spoon the remaining batter on top and sprinkle with the remaining streusel. Bake as directed, but you may need to increase the bake time slightly.
  • This cake keeps well when wrapped airtight at room temperature for 3-4 days. Leftovers can also be frozen in airtight containers for up to a month.
  • Loved this recipe? Please leave a rating and comment below! I love hearing from you!❤️

Nutrition

  • Serving Size: 12 servings
  • Calories: 247 kcal
  • Sugar: 19 g
  • Sodium: 172 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 37 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 38 mg

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