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Apple Crisp Coffee Cake

Apple crisp coffee cake with a cinnamon-spiced cake layer and a golden oat crumble topping. Baked until the crumble turns crisp and the cake stays moist with diced apples in every bite.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.75 cup sour cream
  • 2 cup apples, peeled and diced
For apple crisp topping
  • 1 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar, packed
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, cubed and cold

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F and grease a 9x13 baking dish.
  2. Make apple crisp topping by combining rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold cubed butter until clumpy.
  3. Refrigerate the topping while you prepare the cake.
Make the coffee cake
  1. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  2. Beat softened unsalted butter and granulated sugar until fluffy, then beat in eggs and vanilla.
  3. Beat in sour cream until the batter looks smooth.
  4. Fold the flour mixture into the wet ingredients, then fold in diced apples.
  5. Spread the batter into the prepared pan, then scatter the oat crumble generously over the top.
Bake
  1. Bake at 350F for 50-55 minutes until a toothpick comes out clean and the crumble is golden.
  2. Let the coffee cake cool briefly, then dust with powdered sugar if desired.

Notes

For the crispest crumble edges, keep the topping butter cold and refrigerate it while you mix the cake. Store leftovers covered in the refrigerator for up to 4 days; rewarm individual slices in the microwave for 15-25 seconds. Freezing is yes—wrap slices tightly and freeze up to 2 months, then thaw overnight in the fridge. For a lighter option, use low-fat sour cream (and reduce butter slightly if desired) without changing bake time.