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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Where I live I can’t find apple cider. Should I just use Apple juice – just skip it?
I used apple juice and it was good.
I made this for thanksgiving, but my ipad battery quit.So i made this from memory .I forgot the vanilla extract in the lower coffe cake part., i regained power so i just added vanilla with the apple top part.This is one recipie you can’t get wrong .It smelt heavenly when cooking and tasred great( i mean really great!) Oh and i added apples from 3 trees i have outside one of them is very very sour, and i id not have pecans so slivered almonds was the day special!Allin all this deserves 10 / 10.I call this the dissapearing cake.
This coffee cake was a homerun. Sooo delicious. Followed the recipe exactly and I have to say it was one of the best I’ve had. Shared with friends and family who also loved it. Had to fight myself to not keep “picking” at it You know one very small sliver after another. Can’t wait to make it again. Thank you so much for this recipe.
Can this coffee cake be made with any kind of apples because we love Cortland apples I’m going to make this ,this weekend can’t Wait to try it ,I’ll let you know how it came out .
Yes, you can use Cortland Apples.
I love apples too and I’m trying this recipe ASAP after Hurricane Irma gets out of Tampa Bay Area and things settle down to normal.
Hope you didn’t have any hurricane damage Ellie!
Awesome recipe!! I had made these for a small picnic the other day and it was a hit! I took the suggestion on one of the reviews to reduce sugar to 1cup in the cake batter and everything else exactly the same. Just perfect.
Thanks for posting this recipe.
Glad you enjoyed it!!
JUST WONDERING IF RED DELICIOUSS APPLES COULD BE USED INATEAD?
Red delicious apples don’t have alot of flavor and are a bit dry. If you want a less tart apple, try golden delicious as it is much more moist and cooks better than red delicious.
i have several friends that cant eat any dairy , what do you suggest for the butter and sour cream
Made this today to take to a tennis match and everyone loved it! I made a caramel sauce instead of the glaze and it was really good!! Thanks for a great recipe!
It was good Tammy –I need to try it with Almond flour — and sub something for the sour cream.
Could you use a caramel sauce in place of the glaze?
Yes, absolutely!
Can you make this in 2 8×8 pans and freeze it? I just went to an apple orchard and have so many apples I need to use up and this sounds like the perfect recipe to use!
I personally haven’t frozen it, but coffee cakes typically freeze well.