Apple Crisp Coffee Cake Recipe

I baked a 9×13-inch Apple Crumb Coffee Cake studded with fresh apple chunks, topped with a crumb topping and glossy brown sugar glaze, and the recipe includes one unexpected step that makes it stand out.

I love waking up to something that smells like fall, so I made this Apple Crisp Coffee Cake as my unofficial morning anthem. It reads like a Coffee Cake With Apples and an Apple Crumb Coffee Cake had a messy but delicious offspring, studded with apple chunks and a crunchy crumb topping, finished with a brown sugar glaze that sorta steals the show.

I fold in sour cream for that tender crumb and a hit of ground cinnamon so each bite feels more like a discovery than breakfast, its a little imperfect, a little loud, and exactly the thing I want on the counter.

Ingredients

• Apples bring fiber, natural sweetness and a little tartness, keeps cake moist.
• Rolled oats give chew, hearty fiber and a nutty texture to the crumb.
• Brown sugar adds soft molasses sweetness and moisture, mainly simple carbs.
• Butter brings rich fat, golden browning and melt in your mouth crumbs.
• Sour cream gives tang, tender crumb and extra moisture, a bit of fat.
• Flour provides structure and carbs, not much fiber but holds everything.
• Eggs add protein, help bind batter and give lift and richness.
• Warm spices bring aroma, depth and antioxidant notes without adding sugar.
• Glaze is pure sweet finish, mostly fine sugar and a creamy shine.

Ingredient Quantities

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 cup sour cream (or plain yogurt, if thats easier)
• 2 tablespoons milk
• 3 medium apples (about 3 cups), chopped
• 1 cup packed light brown sugar (for crumb topping)
• 1 cup all purpose flour (for crumb topping)
• 1 cup old fashioned rolled oats
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt (for topping)
• 1/2 cup cold unsalted butter (for topping)
• 1/2 cup packed light brown sugar (for glaze)
• 2 tablespoons unsalted butter (for glaze)
• 3 tablespoons milk or heavy cream (for glaze)
• 1 cup powdered sugar, sifted (for glaze)
• 1/2 teaspoon vanilla extract (for glaze)
• pinch of salt (for glaze)

How to Make this

1. Preheat oven to 350°F and grease a 9×13-inch pan (or line it with parchment); set rack in the middle.

2. Make the crumb topping: in a bowl stir together 1 cup packed light brown sugar, 1 cup all purpose flour, 1 cup old fashioned rolled oats, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg and 1/2 teaspoon fine salt (for topping). Cut in 1/2 cup cold unsalted butter with a pastry cutter or fork until the mixture looks like coarse crumbs; set aside.

3. Whisk the dry cake ingredients in a medium bowl: 2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt.

4. In a large bowl cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/4 cup packed light brown sugar until lighter in color. Beat in 2 large eggs one at a time, then stir in 1 tablespoon vanilla extract.

5. Add the dry mix to the butter mixture in thirds, alternating with 1 cup sour cream (or plain yogurt) and 2 tablespoons milk, mixing just until combined; dont overmix.

6. Toss the 3 cups chopped apples with about 1 tablespoon flour (this keeps them from sinking) then fold the apples gently into the batter.

7. Spread the batter evenly into the prepared 9×13 pan, then sprinkle the crumb topping evenly over the apples and batter, pressing very lightly in spots so it sticks.

8. Bake 35 to 45 minutes until the top is golden and a toothpick inserted near the center comes out with moist crumbs not raw batter; cool in the pan on a rack for about 10 to 15 minutes.

9. While the cake cools make the brown sugar glaze: in a small saucepan combine 1/2 cup packed light brown sugar, 2 tablespoons unsalted butter and 3 tablespoons milk or heavy cream; heat until it simmers and sugar dissolves, remove from heat and whisk in 1 cup sifted powdered sugar, 1/2 teaspoon vanilla extract and a pinch of salt until smooth. Let the glaze cool just slightly so it thickens but is still pourable.

10. Drizzle the warm glaze over the cake, let it set about 20 to 30 minutes, then cut into pieces and serve. Store leftovers covered at room temp for up to 2 days or refrigerate up to 5 days; reheat slices briefly to revive the texture.

Equipment Needed

1. 9×13 inch baking pan (or parchment-lined pan)
2. Large, medium and small mixing bowls
3. Electric mixer or a sturdy wooden spoon for creaming and mixing
4. Pastry cutter or a fork for the crumb topping
5. Measuring cups and spoons
6. Whisk (for dry mix and the glaze)
7. Silicone spatula and a wooden spoon for folding and spreading
8. Small saucepan (for the brown sugar glaze)
9. Cutting board and a sharp knife for chopping the apples

FAQ

Apple Crisp Coffee Cake Recipe Substitutions and Variations

• All purpose flour: swap with a cup for cup gluten free baking blend (use the same amount, and make sure it has xanthan gum or add 1/4 teaspoon). Or use whole wheat pastry flour up to half the flour for a nuttier taste, but expect a slightly denser crumb. Tip: do not overmix the batter or the cake gets tough.
• Sour cream (1 cup): use full fat plain Greek yogurt 1 to 1 for same tang and richness. If you only have milk, make soured milk by stirring 1 tablespoon vinegar or lemon juice into just under 1 cup milk, wait 5 minutes then use. Also you can use buttermilk but cut the 2 tablespoons milk in the recipe by the same amount.
• Unsalted butter (in cake or topping): for the cake you can use a neutral oil like canola or sunflower oil 1 to 1 by volume (so 1/2 cup oil for 1/2 cup butter) which makes a very moist cake but less buttery flavor. For the crumb topping replace the cold butter with chilled coconut oil or vegetable shortening cut into small pieces so you still get chunky crumbs. Tip: keep the topping cold and use a fork or pastry cutter to get those perfect clumps.
• Eggs (2 large): make flax eggs for a vegan friendly swap by mixing 1 tablespoon ground flaxseed with 3 tablespoons water per egg and let it gel for 5 minutes. Or use 1/4 cup unsweetened applesauce per egg for added moisture but the cake will be a bit denser and sweeter, so you might cut a tablespoon or two of the sugar if you use applesauce.

Pro Tips

1) Keep the crumb butter cold. Grate it or pulse it in a food processor instead of rubbing with your fingers, that gives better, flakier crumbs and you wont melt the butter with your hands. Dont press the topping down hard, just a light pat where it needs to stick.

2) Pick a mix of apples and cut them uniform. One tart and one sweet apple gives the best flavor balance, and chopping to about 1/2 inch lets them cook evenly without dumping too much liquid into the batter. If they look wet after cutting, blot them with a paper towel.

3) Be gentle with the batter. Use room temp eggs but stop mixing as soon as big flour streaks disappear, overmixing = tough cake. If your kitchen is warm, chill the bowl for a few minutes before folding in the apples so the butter wont soften and make the batter greasy.

4) Timing the glaze and bake finish matters. Let the pan cool enough so the glaze drains but its still warm so the glaze spreads nicely, and if the topping browns too fast tent loosely with foil for the last 10 minutes. If the glaze thickens too much, whisk in a teaspoon or two of hot cream or milk to loosen it up.