Apple Coffee Cake
Bring fall to yourkitchen with my bakery-worthy apple coffee cake! Built on my famous 4.91-starcoffee cake recipe, this version is loaded with apples, extra cinnamon, anddouble the crumb. Tested for perfect texture and flavor, no soggy pockets, justtender cake and buttery crumble in every bite.
Servings: 16 slices
Ingredients
Crumb
- 3 cups (360g) all-purpose flour
- 2 cups (426g) brown sugar packed
- 2 ½ Tbsp cinnamon
- 1 ½ tsp salt
- 1 cup (226 grams) unsalted butter melted
Cake
- 3 cups (360g) all-purpose flour
- 2 ½ tsp baking powder
- 1 tsp salt
- 1 cup (226g) unsalted butter softened
- 2 cups (396g) granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup (227g) sour cream
- ½ cup (118ml) milk
- 2 ½-3 cups (about 285-315g) diced apples cut into ¼-inch chunks
Glaze, optional
- 1 cup (113g) powdered sugar
- ½ tsp vanilla extract
- 2-4 Tbsp heavy cream or milk
Instructions
Crumb Topping
- In a large bowl combine the flour, brown sugar, cinnamon and salt. Stir to combine. Pour in the melted butter and use a spatula to moisten and combine. You can also use your hands to combine the crumb. The mixture will be sandy with some larger clumps. Set aside.3 cups (360g) all-purpose flour, 2 cups (426g) brown sugar, 2 ½ Tbsp cinnamon, 1 ½ tsp salt, 1 cup (226 grams) unsalted butter
Cake
- Peel and core the apples. Dice them into ¼ inch chunks, aiming for even pieces to ensure consistent baking throughout the cake. You’ll need about 2.5-3 cups total, which is roughly 285-315 grams. If you prefer larger apple chunks, cut them into ½ inch pieces.
- Preheat the oven to 350ºF. Spray a 9×13 inch baking pan with nonstick cooking spray or line the pan with parchment paper.
- In a small mixing bowl combine the flour, baking powder, and salt. Stir to combine.3 cups (360g) all-purpose flour, 2 ½ tsp baking powder, 1 tsp salt
- In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 1-2 minutes.1 cup (226g) unsalted butter, 2 cups (396g) granulated sugar
- Beat in the eggs and vanilla extract.4 large eggs, 2 tsp vanilla extract
- Add in half of the flour mixture, beat on low speed until just combined.
- Add in the sour cream and milk, beating for 30 seconds, then add in the remaining flour mixture and the apples. Beat on low until combined. Use a spatula to scrape down the bowl.1 cup (227g) sour cream, ½ cup (118ml) milk, 2 ½-3 cups (about 285-315g) diced apples
- Pour half of the cake batter into the prepared pan, spread into an even layer.
- Measure out 3 cups of the crumb topping and sprinkle that evenly over the cake batter. There should be about 6.5 cups of crumb total, so save 3.5 cups for the topping.
- Add the remaining batter to the pan, using a spatula to spread it into an even layer. This might be a little tricky as the crumb layer likes to move around.
- Sprinkle the remaining crumb topping over the cake.
- Bake for 45 minutes. Then place a large piece of aluminum foil over the cake and bake for 35-45 additional minutes or until a toothpick inserted in the center comes out clean. The foil will allow the inside of the cake to bake without over-browning the top.
- Allow the cake to cool. Drizzle the glaze over the cake. Slice and serve. Cover leftovers and store at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Glaze
- In a small mixing bowl combine the powdered sugar, vanilla extract, and heavy cream. Whisk until smooth and pourable. Drizzle over the cake.1 cup (113g) powdered sugar, ½ tsp vanilla extract, 2-4 Tbsp heavy cream or milk
Nutrition
Serving: 1slice | Calories: 671kcal | Carbohydrates: 99g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 468mg | Potassium: 158mg | Fiber: 2g | Sugar: 61g | Vitamin A: 915IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 3mg