Apple Coffee Cake

This delicious and moist apple coffee cake is loaded with fresh apples and topped with an easy streusel crumb topping.

Course breakfast cake, breakfast/brunch, Dessert

Cuisine American

Keyword apple and coffee cake, apple cinnamon coffee cake, apple coffee cake recipe, can you freeze apple coffee cake, coffee cake with apples recipe, do I need to refrigerate apple crumb coffee cake, how to make apple coffee cake

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 546kcal

Author Beth Pierce

Ingredients

Crumb Topping

¾ cup light brown sugar packed
¼ cup granulated sugar
1½ teaspoons ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, melted
1¼ cups all-purpose flour

Apple Coffee Cake

1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon ground allspice
4 tablespoons unsalted butter, softened
¾ cup brown sugar
1 large egg, room temperature
½ cup sour cream
1 teaspoon vanilla extract
2 cups peeled and diced apples see notes

Instructions

Preheat oven to 350 degrees. Spray an 11x7 or 9x9-inch baking dish with non-stick baking spray.
Mix the brown sugar, granulated sugar, ground cinnamon, salt, and melted butter in a medium bowl. Stir in the flour until coarse crumbs form.
Whisk the flour, baking powder, baking soda, cinnamon, salt, and allspice in another medium bowl.
In a large bowl, using a handheld mixer or a stand mixer on medium speed, cream the butter and brown sugar. Add the egg, sour cream, and vanilla extract, mixing on low speed or the stir setting just until combined.
Add the flour mixture in a couple of increments, mixing on low speed or the stir setting until incorporated. Using a spoon or spatula, fold in the apples.
Spread the batter into the prepared baking dish and sprinkle with the crumb topping. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Notes

Use full-fat sour cream for a creamy flavor and the best texture.
Store the cake covered tightly with plastic wrap at room temperature for up to 3 days. For longer-term storage, freeze the cake. Cover with two layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 2 months. Thaw on the counter overnight.

Nutrition