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Apple Crisp Coffee Cake

Apple crisp coffee cake with a tender spiced sour-cream cake and a cinnamon-caramel crumble topping. Baked until the crumble turns golden and the cake tests clean with a toothpick.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 lb unsalted butter, softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.75 cup sour cream
  • 2 cup apples, peeled and diced
For apple crisp topping
  • 1 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar, packed
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, cubed and cold

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and grease a 9x13 baking dish so it’s ready for batter.
  2. Make the apple crisp topping by combining rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold cubed butter until clumpy.
  3. Refrigerate the crisp topping while you prepare the cake for better clumping.
Make the coffee cake
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt together until evenly combined.
  2. Beat softened unsalted butter and granulated sugar until fluffy, then add eggs and vanilla and mix again.
  3. Mix in sour cream until the batter looks smooth.
  4. Fold in the flour mixture, then fold in diced apples so the pieces are evenly distributed.
  5. Spread the batter in the prepared baking dish, scatter the oat crumble generously over the top, and ensure the surface is well covered.
Bake
  1. Bake at 350F for 50-55 minutes until a toothpick comes out clean and the crumble is golden, with cinnamon-tinged edges visible.
  2. Let cool briefly, then dust with powdered sugar if desired so the top looks lightly finished.

Notes

Pro tip: chill the oat topping to keep it clumpy, which helps create that crisp crumble crown. Store covered in the refrigerator for up to 4 days; rewarm individual slices in the microwave for 20-30 seconds. Freeze baked portions (up to 2 months) and thaw overnight in the fridge. For a lighter option, swap in low-fat sour cream and reduce butter by 2 tbsp while keeping the crumble topping method the same.