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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So delicious! Next time I will need to bake this in 2 8×8 pans. Do you foresee any problems doing this? What would the baking time be?
What a great find! I didn’t put on the glaze and my apples were mixed into the batter, didn’t read the instructions well, and it was amazing. I also splurged and bought really good cinnamon. Thx!!
Made a few adjustments- for the glaze I used the butter with maple syrup instead of brown sugar and half cider half brandy. Yum!
This was great. Will make again. I cut down the sugar and it was fine and did half and half with white and whole wheat flour. Also, I didn’t put all the glaze on and next time although yummy, would cut down the glaze even more. Very pleased all in all.
A crowd pleaser!
This recipe is outstanding! I have shared it with many friends.
I’m baking this right now for a Mother’s Day brunch tomorrow. Since it will be at room temperature should I wait and add the warm glaze over it in the morning?
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I made this morning and it was a hit. Thankyou
Hi!
It’s a delicious recipe , but the butter in the glaze is too much. Can we reduce it.
I’m going to make this tonight. I’ll put the Apples in the batter and I’m going to use a Salted Caramel for the topping! I’ll let you know how it turns out 🥰