A moist and flavorful coffee cake studded with fresh apple chunks and with a crumb topping and brown sugar glaze. Every fall morning should be started this way.
Baked in a 9×13-inch pan, this Apple Crisp Coffee Cake is large enough to feed several large families.
Lots of chopped pecans in the topping give the coffee cake a buttery crunch.
I like to use a tart apple, like Granny Smith, to get a nice contrast with the sweet crumb topping and brown sugar glaze. Or use a mixture of Granny Smith and an apple like Honeycrisp which is a little sweeter and softer.
Some ground cinnamon gives plenty of fall flavor. You could top it with vanilla ice cream and serve it for dessert. Warm of course.
The wonderful scents coming from the oven as this coffee cake bakes……….Bonus Points.
Fall baking is so heavenly!
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Apple Crisp Coffee Cake
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup butter, (1 stick), melted
- 1 cup sour cream
- 3 eggs,, lightly beaten
- 2 teaspoons vanilla extract
- 2 medium Granny Smith apples,, peeled, cored, and finely diced
Topping
- 3/4 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1 cup chopped pecans
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, (1 stick), melted
Glaze
- 2/3 cup packed light brown sugar
- 2 tablespoons apple cider
- 2 tablespoons butter
Instructions
- Heat oven to 350 degrees. Grease a 9x13-inch baking pan.
- Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Stir in melted butter, sour cream, eggs, and vanilla until smooth. Pour into prepared pan.
- Sprinkle apples on top of batter.
- In a medium bowl, stir together all topping ingredients until thoroughly mixed. Sprinkle on top of apples.
- Place pan in oven and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Make glaze. Combine all ingredients in a small saucepan and place over medium heat until sugar and butter are melted. Drizzle over coffee cake. Serve warm or at room temperature.
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe is amazing it was a huge hit everyone wanted seconds it was gone in a blink! One question you list 1/2 teaspoon cinnamon in the ingredients for the batter but not in the instructions so I did not put it in the batter is was great without. Please update with proper instructions or recipe list. I also followed a comment that suggested 1 cup of sugar in the batter instead of 1 1/2 and it was perfect. I will be making this recipe often!! Thanks
My husband requested an apple dessert. This fit the bill! He can’t stop raving about it. It’s really good. Thank you for sharing.
This delicious..only thing i didnt have was for glaze (the apple cider) just used cream instead. Highly recommend!
I wish this could be made in a Bundt pan!
Why can’t you ,I sure would at least try it once. I’m going to try it in a bundt pan. Marie Goodson
Took this cake to church, coffee hour. They loved it !
Hi. I just made this tonight to share with some special people. It is excellent and easy to prepare. Thanks so much for sharing.
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