Apple Coffee Cake
With its soft yellow cake, spiced apple filling, and cinnamon crumb topping, my Apple Coffee Cake is the best answer to the question, what's for dessert?!
Servings: 12 pieces
Ingredients
For the apple filling
- 4 large Granny Smith apples peeled and cored, diced
- 2 teaspoons cinnamon
- 1/2 packed cup dark brown sugar can also use light brown sugar
For the crumb topping
- 3/4 cup unsalted butter melted
- 2 cups all-purpose flour plus more as needed
- 1/4 teaspoon fine sea salt
- 1/2 packed cup dark brown sugar can also use light brown sugar
- 2 teaspoons cinnamon
For the cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups granulated sugar
- 1 cup vegetable oil
- 1 cup full fat sour cream room temperature
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
Instructions
For the apple filling
- In a large bowl, toss the apples, cinnamon, and brown sugar together. Set aside.
For the crumb topping
- In a large bowl, combine the flour, dark brown sugar, cinnamon, and salt.
- Pour the melted butter into the bowl and toss with hands to make large crumbs. If the crumbs are too small, make larger crumbs by squeezing some of the smaller ones together. If the crumbs are too wet, add 1 tablespoon of flour at a time and gently mix with your hands to form larger crumbs. Set the crumb mixture aside.
For the cake
- Preheat the oven to 350°F and set the rack to the middle level. Line a 9x13-inch cake pan with parchment paper, or grease and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate large bowl, beat the oil and sugar, then add the eggs, one at a time and beat together until combined. Add the sour cream and vanilla, and mix until smooth.
- Add the flour mixture to the egg mixture and mix with a spatula until just combined. Scrape down the sides as needed. Avoid overmixing the batter.
- Pour half of the cake batter into the prepared sheet pan. Evenly distribute the apple filling, then spread the remaining batter with a spatula to get even coverage. Sprinkle the crumbs on top.
- Bake for 50-60 minutes or until a toothpick comes out clean after inserting into the center of the cake. For accuracy, the cake is done when and instant read thermometer placed in the center of the cake reads 200°F. Note: If the crumb topping browns too quickly, lightly cover with foil for the remaining baking time.
- Place the cake on a wire rack to cool and once cool dust with optional powdered sugar or drizzle a glaze on top. Enjoy!
Notes
- Servings. Makes 12 large pieces, but can be cut into much smaller pieces if you like.
- Oven type. This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
- Apples. Any apple variety can be used for this recipe.
- 2 Easier methods. Pour all of the batter into the cake pan and top with apple filling and then the crumb topping. Alternatively, the apple filling can be folded into the cake batter, spread in the pan, and then topped with the crumbs.
- Leftovers. Apple coffee cake can be stored covered in the refrigerator for up to 5 days.
Nutrition
Calories: 659kcal | Carbohydrates: 80.3g | Protein: 9.4g | Fat: 34.5g | Saturated Fat: 12.8g | Cholesterol: 127mg | Fiber: 3.5g | Sugar: 35g | Calcium: 54mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
