Description
This apple coffee cake is like a warm hug of apple pie and fall. It features a moist brown sugar cake base with fresh apple pieces, a layer of sweet cinnamon apples, and a crispy crumble topping. It’s packed with texture and flavor.
Ingredients
- Crumble Topping: 1 cup (125g) all-purpose flour, 3/4 cup (150g) light brown sugar, 1 tsp ground cinnamon, 1/2 cup (115g) unsalted butter, melted and cooled
- Apple Cake: 1 1/2 cups (190g) all-purpose flour, 1 tsp ground cinnamon, 1 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 6 tbsp unsalted butter (room temperature), 3/4 cup (150g) light brown sugar (packed), 1 large egg (room temperature), 1/4 cup (65g) unsweetened apple sauce, 1/2 cup (120g) full fat sour cream (room temperature), 1 tsp pure vanilla extract, 1 cup diced Granny Smith apples
- Apple Layer: 1 cup finely diced Granny Smith apples, 2 tbsp light brown sugar, 1 tsp ground cinnamon
- Icing (Optional): 1/2 cup (60g) powdered sugar, 2-3 tsp milk or cream
Instructions
- Preheat oven to 350F. Grease and line a 9″ springform pan with parchment paper.
- For the crumble topping, mix flour, brown sugar, and cinnamon in a bowl. Pour in melted butter and combine. Set aside.
- For the apple cake, whisk together flour, cinnamon, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream butter and brown sugar until light and fluffy.
- Beat in egg, then apple sauce, sour cream, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in 1 cup of diced apples. Be careful not to overmix.
- Pour the cake batter into the prepared springform pan and spread evenly.
- For the apple layer, combine the remaining 1 cup of diced apples with brown sugar and cinnamon. Mix well.
- Sprinkle the cinnamon apple mixture evenly over the cake batter.
- Top with the prepared crumble mixture, spreading evenly.
- Bake for 50-60 minutes, or until a skewer comes out with moist crumbs.
- Cool the cake in the pan for 45 minutes.
- For the icing, mix powdered sugar with 2 tsp milk until smooth and pourable. Add more milk if needed.
- Remove the sides of the springform pan and transfer the cake to a serving plate.
- Drizzle with icing and serve warm or at room temperature.
Notes
- Best apples for baking include Granny Smith and Honeycrisp. Avoid Red Delicious or Gala apples.
- Measure flour by weight for accuracy, or by spooning into the cup and leveling.
- Ensure all ingredients are at room temperature before starting.
- Allow melted butter for the crumble topping to cool before mixing.
- The streusel topping might seem wet initially but will become crumbly as it sits.
- Chop apples for the cake and apple layer before starting to ensure a smooth process.
- Do not overmix the cake batter.
- Pour cake batter into the pan immediately after mixing to preserve air bubbles.
- Prepare the apple layer just before assembling to prevent excess liquid.
- Cake needs to cool for at least 45 minutes before icing. Do not ice too early.
- Store covered at room temperature or in the fridge for up to 3 days. Let it soften at room temperature before serving if refrigerated.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 350-400 (estimated, varies with icing)
- Sugar: Approx. 30-35g (estimated)
- Sodium: Approx. 150-200mg (estimated)
- Fat: Approx. 18-22g (estimated)
- Saturated Fat: Approx. 10-12g (estimated)
- Unsaturated Fat: Approx. 8-10g (estimated)
- Trans Fat: 0g
- Carbohydrates: Approx. 45-50g (estimated)
- Fiber: Approx. 2-3g (estimated)
- Protein: Approx. 3-4g (estimated)
- Cholesterol: Approx. 60-70mg (estimated)