Apple Coffee Cake with Cinnamon Brown Sugar Crumb
Moist apple coffee cake layered with cinnamon brown sugar crumb topping. Perfect for brunch, dessert, holiday gatherings, and cozy fall baking.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 55 minutes
- Yield: 16 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Brown Sugar Cinnamon Crumb
2 cups brown sugar
1/4 cup all-purpose flour or whole wheat pastry flour
1 1/2 teaspoons ground cinnamon
6 tablespoons cold butter, cubed
Apple Coffee Cake
3/4 cup cold butter, cubed
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 cups all-purpose flour or whole wheat pastry flour
1 1/2 cups sour cream or Greek yogurt
2 large Granny Smith apples, peeled, cored, and diced (about 3 cups)
Instructions
Prepare the Cake
Preheat oven to 350°F (175°C).
Butter a 9×13-inch baking pan and line with parchment paper. Butter the parchment paper as well.
Make the Cinnamon Brown Sugar Crumb
In a medium bowl, combine brown sugar, flour, and cinnamon.
Cut in the cold butter using a pastry cutter or mixer until the mixture becomes crumbly. Set aside.
Prepare the Apple Coffee Cake Batter
In a large mixing bowl, beat 3/4 cup cold butter until smooth and creamy.
Gradually add granulated sugar and continue beating until light and fluffy.
Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Mix in vanilla extract.
Add baking soda, baking powder, and salt. Beat until fully incorporated.
Add flour and sour cream alternately, beginning and ending with flour:
Add 1 cup flour
Add 1/2 cup sour cream
Repeat until all flour and sour cream are incorporated
Mix just until combined; do not overmix.
Fold in the diced apples.
Assemble the Coffee Cake
Spread half of the batter evenly into the prepared baking pan.
Sprinkle one-third of the cinnamon brown sugar crumb mixture over the batter.
Carefully spread the remaining batter over the crumb layer.
Use a knife to gently swirl the crumb mixture into the batter.
Squeeze the remaining crumb mixture between your fingers to create larger crumbs and sprinkle evenly over the top.
Bake
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool before slicing and serving.
Notes
Greek yogurt can be substituted for sour cream with excellent results.
Granny Smith apples provide the best balance of sweetness and tartness.
Avoid overmixing the batter to keep the cake tender.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Delicious served warm with coffee or tea.
For extra flavor, add 1/2 teaspoon nutmeg to the crumb mixture.
