Apple Coffee Cake With Cinnamon Brown Sugar Crumb
This delicious apple coffee cake is moist and flavorful, topped with a crunchy cinnamon-sugar crumb, making it perfect for breakfast, snacks, or dessert.
Ingredients
For the Cake
- 2 cups Brown Sugar Sweetness and moisture
- 1/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour Binding and texture
- 1 1/2 teaspoons Cinnamon, Ground Warm flavor
- 6 tablespoons Cold Butter For crumb texture
- 3/4 cup Cold Butter, Cubed Creamy consistency
- 1 1/2 cups Granulated Sugar Sweetness
- 4 whole Eggs Binding and moisture
- 2 teaspoons Pure Vanilla Extract Aroma and flavor
- 1 1/2 teaspoons Baking Soda Leavening
- 1 1/2 teaspoons Baking Powder Leavening
- 1/4 teaspoon Salt Enhances flavor
- 3 cups All-Purpose Flour Or Whole Wheat Pastry Flour Structure
- 1 1/2 cups Sour Cream Or Greek Yogurt Moisture and tang
- 2 whole Large Granny Smith Apples, Peeled, Cored and Diced Freshness and texture; about 3 cups
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Butter a 9"x13" pan generously, line the bottom with parchment paper, and butter the parchment as well.
- Combine the brown sugar, flour, and ground cinnamon in a mixing bowl to create the Brown Sugar Cinnamon Crumb. Use a mixer or a pastry cutter to blend in 6 tablespoons of cubed cold butter until crumbly. Set aside.
- In another mixing bowl, beat 3/4 cup of cubed cold butter until smooth and creamy, incorporating air into the batter.
- Gradually add the granulated sugar, beating until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Scrape the sides of the bowl to ensure everything is incorporated.
- Add the vanilla extract and mix thoroughly.
- Combine the baking soda, baking powder, and salt into the batter, mixing until thoroughly combined.
- Gradually add the flour one cup at a time, alternating with 1/2 cup of sour cream, mixing on low speed until just combined.
- Fold in the diced apples, ensuring even distribution.
- Spread half of the batter into the prepared pan and smooth into an even layer.
- Sprinkle one-third of the Brown Sugar Cinnamon Crumb over the first layer of batter.
- Spread the remaining batter over the crumb topping.
- Gently swirl the remaining crumb mixture into the top of the batter.
- Crumble the rest of the brown sugar crumb evenly on top.
Baking
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown on top.
- Allow the cake to cool in the pan briefly before slicing and serving.
Notes
For best results, ensure all ingredients are at room temperature before starting. If apples are juicy, pat them dry to prevent excess moisture. You can serve this cake warm or at room temperature, and it keeps well for later enjoyment.