Description
This classic Apple Coffee Cake is a moist and tender cake layered with a cinnamon-sugar apple filling and topped with a buttery crumble. Perfect for breakfast, brunch, or a cozy afternoon treat with coffee, this cake combines the sweetness of apples with warm cinnamon and a rich, soft crumb.
Ingredients
Cake Batter
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 3 large eggs
- 1 tablespoon vanilla bean paste
- ¾ cup sour cream
- 1 cup whole milk
- 2 teaspoons kosher salt
- 1 tbsp baking powder
- 3 2/3 cups all-purpose flour
Apple Filling
- 3 cups diced apples (peeled & cored)
- ½ cup light brown sugar
- 2 teaspoons ground cinnamon
Streusel Topping
- 4 ½ tablespoon unsalted butter (melted)
- ½ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F convection (with fan) or 350°F conventional (no fan). Lightly spray a 9×13-inch baking dish and line the bottom with parchment paper to prevent sticking.
- Make Streusel: Melt butter in the microwave. In a bowl, combine melted butter, light brown sugar, cinnamon, all-purpose flour, and kosher salt. Mix until all ingredients are combined well, then set the streusel topping aside.
- Prepare Apples: Peel, core, and dice your apples. Toss the diced apples with light brown sugar and cinnamon in a large bowl. Try not to mix this more than 10 minutes ahead to avoid excess liquid as the sugar draws out moisture. If excess liquid appears, distribute it evenly across the cake layers rather than discarding.
- Mix Dry Ingredients: In a medium bowl, whisk together kosher salt, baking powder, and all-purpose flour. Set aside.
- Cream Butter and Sugars: Using a stand mixer with the paddle attachment or hand mixer, cream together the room temperature butter, granulated sugar, and light brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time until well emulsified, followed by the vanilla bean paste. If the mixture appears to break due to cold eggs, do not worry—this will resolve once combined.
- Combine Wet Ingredients: In a separate bowl, whisk together milk, sour cream, and vanilla bean paste. With the mixer on low, alternate adding the flour mixture and wet mixture to the creamed butter and sugar, starting and ending with the flour. Finish folding the batter by hand to minimize gluten development and ensure even incorporation.
- Assemble Cake: Spread about half of the batter evenly into the prepared pan using an offset spatula. Top with the cinnamon-sugar apple mixture. Then spread the remaining batter over the apples and sprinkle the streusel topping evenly over the entire surface.
- Bake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out with only a few clinging crumbs. The cake will puff slightly in the center and develop a golden brown color.
- Cool and Serve: Remove the cake from the oven and allow it to cool on a wire rack for 30 to 45 minutes before slicing. It can also be completely cooled and served at room temperature for optimal flavor and texture.
Notes
- Use a mixture of tart and sweet apples for the best flavor balance.
- Do not mix the apple and sugar mixture too early to avoid excess liquid.
- Line the baking dish with parchment paper for easy removal and cleanup.
- For crispier streusel, use chilled butter instead of melted.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
