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Yields:
12 serving(s)
Prep Time:
15 mins
Total Time:
1 hr 30 mins
Cal/Serv:
637
The secret ingredient for the best coffee cake? It's gotta be apples. They add extra sweetness as well as making the cake extra moist and tender. The streusel topping adds a crunchy texture that pairs perfectly with the moist, soft center that's only made better by serving it with a hot cup of coffee and a good friend. This fall dessert (or breakfast, or snack...) couldn't be easier to make, but keep reading on for everything you need to know:
The best apples for apple coffee cake:
We love this coffee cake with Granny Smith and Honeycrisp apples, but any of your favorite baking apples will do the trick! Feel free to focus on one, or use a combination to really mix things up. Unsure of what kind of apples to choose? Consult our list of all the types of apples, and how best to use them.
Serving ideas for apple coffee cake:
Just like many of our other coffee cakes, this recipe is endlessly versatile. Serve it plain (or with a bit of yogurt) for the easiest brunch star, enjoy it with your coffee as the sweetest afternoon snack, or top with vanilla ice cream for the easiest apple dessert. This coffee cake is delicious served at room temp., but if you're serving with ice cream, we highly recommend serving it warm to create that one-of-a-kind dessert experience.
Storage.
Leftovers will keep, wrapped up on the counter for about a week but up to 3 weeks in the fridge.If you're looking to freeze it, place in an airtight container for up to 3 months. When ready to enjoy, reheat in a 350º oven until warmed through.
Have you made this yet? Let us know how it went in the comments below!
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Ingredients
For the cake
Cooking spray
- 2 1/2 cups
all-purpose flour
- 1 tsp.
cinnamon
- 1 tsp.
kosher salt
- 1 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1 cup
(2 sticks) unsalted butter, softened
- 3/4 cup
packed brown sugar
- 3/4 cup
granulated sugar
- 2
large eggs
- 1 tsp.
pure vanilla extract
- 1 cup
sour cream
- 2
medium sweet-tart apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
For the streusel topping
- 12 Tbsp.
unsalted butter, melted and cooled slightly
- 1 1/2 cups
all-purpose flour
- 3/4 cup
packed brown sugar
- 1 tsp.
cinnamon
Pinch kosher salt
Powdered sugar, for topping (optional)
Directions
- Step 1Preheat oven to 350° with a rack in the middle position; lightly coat a 9”-x-13” baking pan with cooking spray. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, and baking soda.
- Step 2In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars together on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla and beat to combine. Scrape down sides of the bowl to make sure all is evenly incorporated. Add dry ingredients and beat on low speed until just a few dry streaks remain. Add sour cream and beat until just combined. Fold in apples. Transfer batter to prepared pan and smooth top with a spatula.
- Step 3In a medium bowl, combine melted butter, flour, sugar, cinnamon, and a pinch of salt. Sprinkle crumbs over top of the batter.
- Step 4Bake until golden and a toothpick inserted in the middle of the cake comes out clean, 50 to 60 minutes. Let cool completely.
- Step 5Top with powdered sugar, if desired.
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