This Apple crisp Coffee Cake combines everything you love about apple crisp and classic coffee cake in one irresistible breakfast treat. A moist sour cream-based coffee cake is topped with Granny Smith apples, a buttery pecan streusel and a warm brown sugar glaze.
It’s perfect for fall brunches, holiday breakfasts, or an afternoon coffee break, and since it’s baked in a 9×13-inch pan, it’s ideal for feeding a crowd. Every fall morning should be started this way.
If you love a homemade coffee cake as much as I do, Be sure to try this Peach Crisp Coffee Cake and Blueberry Cream Cheese Coffee Cake.
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.
Lots of chopped pecans in the topping give the coffee cake a buttery crunch.
Type Of Apple To Use
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. Pink Lady or Braeburn also work well. Avoid softer apples like Red Delicious which can become mushy when baked.
Recipe Tips
- Dice the apples into small, even pieces so they cook evenly.
- Don’t overmix the batter or the cake can become dense.
- Use room temperature eggs and sour cream.
Money-Saving Tips
- Buy apples by the bag instead of individually.
- Purchase pecans during holiday sales and freeze extra.
- Store-brand sour cream works perfectly well for this recipe.
- Don’t waste any. Freeze extra to eat at a later date.
Storage
Store covered at room temperature for 2 days or refrigerate for 5 days. Warm individual slices in the microwave for 10 to 15 seconds.
Freezing- Freeze slices individually for up to 3 months. Wrap tightly in plastic wrap followed by foil and thaw overnight in the refrigerator.
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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More Amazing Apple Recipes
- Apple Spice Muffins
- Apple Crescent Casserole
- German Apple Cake
- Apple Cinnamon Roll Bake
- Slow Cooker Apple Pie Oatmeal
- Crock Pot Apple Pie Cinnamon Roll Casserole
Apple Crisp Coffee Cake
Equipment
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 9×13-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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 🥰