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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I wasn’t sure if I was supposed to wait until the cake cooled before topping with the glaze? I put it on while the cake was still warm…….
Have made this recipe a couple of times and it always turns out perfect! People love it, and I will continue making this. Thanks for a great recipe!
Hi Christine,
This is so yummy looking. I usually use box cake mixes if I can and try to adapt it. Doesn’t always work, so what do you think? If not, no problem but I want to have it for Turkey day, does it stand up well over night and some? I have limited time so doing the same day won’t work.
Oh wow! How great this recipe was. I took it to church and so many people told me how delicious it was. With the spicy cake bottom, apple layer on top, streusel topping with pecans that tasted caramelized over the apples, and the brown sugar glaze dribbled over the top, you have one multifaceted coffee cake! Freezes well, too. Thank you Christin.
Does this need to be refrigerated or can it sit on the vounter for a few days?
My favorite coffee cake ever!
Can you mix some of the apples in with the batter?
Absolutely delicious!!! Thank you for sharing your recipe.
Excellent recipe. Thank you!
Looks wonderful! I plan to make it this week. Has anyone tried it without the glaze? Would it still be moist enough? 🙂
Yes, I think it will be plenty moist without the glaze, especially if you like your coffee cake a little less sweet.
I didn’t use actual cider, but apple cider vinegar! It was wonderful, what a great recipe! I plan on making plum cake next time…the cake itself was tender, perfect. Thsnk you!
I made it without the glaze, it was absolutely delicious! I did use about 5 apples though.