Go Back
–+ servings
No ratings yet

Apple Coffee Cake

By Britney
Prep: 30 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 40 minutes
Servings: 12
apple coffee cake on a piece of parchment paper with glaze drizzled on top.
Pin Print
Moist apple coffee cake is filled with cinnamon apples and topped with buttery crumb topping, and apple glaze. It's cozy, sweet, and perfect for Fall mornings!

Equipment

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 

Crumb Topping

  • 3/4 cup (150 g) Sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Kosher Salt
  • 1/2 cup (113 g) Salted Butter, (melted)
  • 1 1/4 cups (156 g) All Purpose Flour

Apple Cake

  • 2 cups (250 g) All Purpose Flour
  • 2 tsp Baking Powder
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Allspice
  • 3/4 tsp Kosher Salt
  • 3/4 cup (165 g) Brown Sugar
  • 1/3 cup (67 g) Sugar
  • 1/2 cup (112 ml) Vegetable Oil
  • 1 cup (240 g) Sour Cream, (room temperature)
  • 2 large Eggs, (room temperature)
  • 1 1/2 tsp Vanilla Extract

Apple Filling

  • 2 Honeycrisp Apples , (chopped into 1/2 inch chunks)
  • 1/3 cup (73 g) Brown Sugar
  • 2 tsp Cinnamon
  • 1 tbsp Cornstarch

Apple Glaze

  • Reserved Juices from Apple Filling
  • 1 1/2 cups (180 g) Powdered Sugar
  • 4 tbsp Salted Butter, (melted)
  • 2-3 tbsp (2 tbsp) Whole Milk

Instructions 

  • Preheat the oven to 325 degrees F. Line a 9-inch springform pan with parchment paper on the bottom and sides of the pan.
  • Prepare the crumb topping first. Mix together sugar, cinnamon, kosher salt, and flour in a bowl. Whisk together and pour in melted butter. Mix until crumbles and chunks begin to form and there aren’t any dry patches. Place bowl into the freezer.
  • Prep the apple filling - chop up the apples and place into a medium sized bowl. Add brown sugar, cinnamon, and cornstarch. Set aside while assembling the batter.
  • Now make the cake batter - In a large bowl, combine brown sugar, sugar, vegetable oil, and sour cream. Whisk together until smooth, then add eggs and vanilla extract and continue to mix until combined.
  • Add in the dry ingredients - all purpose flour, baking powder, cinnamon, nutmeg, allspice, and kosher salt. Continue to whisk until combined and smooth, about 30 seconds.
  • Pour about 1/3 of the cake batter into the prepared pan. Smooth into an even layer and add about 1/2 of the apple filling, making sure to leave as much liquid behind as possible (save for later). Add another 1/3 of the batter on top of the apples (all of the apples don’t have to be completely covered), then add the remaining apples, again leaving behind the liquid. Add the remainder of the batter on top and remove the crumb topping from the freezer.
  • Break up the crumble with your fingers and sprinkle on top of the cake batter. Bake in the oven for 70-80 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs. Let the coffee cake cool in the pan for 20 minutes, then remove from the springform pan and place onto a wire rack to cool completely.
  • To make the glaze, combine the reserved juices from the apples with melted butter and powdered sugar. Whisk together until combined and smooth, add in whole milk. (If glaze seems loose, thicken by adding 2-3 tbsp of powdered sugar. If it’s too thick, add 1-2 tbsp of whole milk) Drizzle on top of the cooled apple coffee cake.

Video

Notes

  • ​Drain the apple mixture well. Leaving liquid behind keeps your cake from getting soggy in the center. You’ll use those juices later for the glaze.
  • Freeze the crumb topping while you assemble the batter. Cold butter chunks mean crisp, crunchy crumbles instead of melted mush.
  • Tent with foil around the 55 to 60 minute mark if the top looks like it's browning too quickly. This prevents the crumble from burning. 
  • Cool completely before glazing. Warm cake = glaze meltdown. Wait until it’s fully cooled for those perfect drips.
  • Glaze too thin or too thick? Whisk in small adjustments: more powdered sugar to thicken, a tablespoon of milk at a time to loosen.

Nutrition

Calories: 583kcal, Carbohydrates: 85g, Protein: 5g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 430mg, Potassium: 144mg, Fiber: 2g, Sugar: 56g, Vitamin A: 541IU, Vitamin C: 2mg, Calcium: 103mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!