Swirled Apple Sour Cream Cake

Bloggers Adam and Joanne Gallagher from Inspired Taste make a moist coffee cake with cake mix, sour cream, apples and cinnamon.

  • Prep Time 20 min
  • Total Time 2 hr 0 min
  • Servings 12

Cake

1
box Betty Crocker™ SuperMoist™ yellow cake mix
1 1/4
cups water
3/4
cup sour cream
1/4
cup butter, melted
3
eggs
2
small apples, peeled, grated and squeezed dry

Cinnamon Swirl Filling

1
medium apple, chopped
1/2
cup packed brown sugar
1/3
cup chopped pecans
1
tablespoon unsweetened baking cocoa
2
teaspoons ground cinnamon
1
teaspoon grated lemon peel
1
tablespoon lemon juice

Garnish, if desired

Whipped cream topping (from aerosol can) or frozen (thawed) whipped topping
Caramel topping

  • 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2 In large bowl, beat cake mix, water, sour cream, melted butter and eggs with electric mixer on medium speed 2 minutes. Stir in grated apples.
  • 3 In medium bowl, stir together all filling ingredients.
  • 4 Pour half of the cake batter into pan; sprinkle evenly with filling. Top with remaining batter. With knife, cut through batter several times to swirl filling.
  • 5 Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack. Garnish individual pieces with whipped cream and caramel topping.

Expert Tips

Walnuts or almonds can be substituted for the pecans, and pears or peaches for the apples.

When measuring sour cream, use a measuring cup for dry ingredients.