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.
Exactly what I was looking for. Thanks!
I made this for Christmas morning and it was loved by all! I did not put any glaze on and I cut back the sugar and added a couple tablespoons apple juice. Yummy 🤤
Made the cake with only one cup of sugar, plain greek yogurt vs sour cream, and unsweetened applesauce vs butter since I’m trying to cut a few corners with my “quaranTEN pounds”… but kept the crumble topping and skipped the glaze. I cannot imagine it any sweeter as it was quite good and plenty sweet! This is a great fall treat. Thank you so much for posting!
Your tips were exactly what I was looking for. Thx. The original recipe was over the top, caloricly
Why don’t you just stick to low “caloric” websites then?
I guess some people are a tad more creative. Tweaking a recipe to discover variations of a theme seems like a good idea to me. I think I’d like to try both versions.
Why don’t you stick with learn to be kind websites? Some people like to find problems for every solution.
Maybe she loves to get great ideas and then tweak them. Let’s be nice?! It’s what we all need now.
Thank you for the tips. I’m looking for ways to cut down on the calories and fat. This helps!
Hi Christin; I’m making this now and after 45 minutes it’s still soft. I’m letting it bake another 15 minutes and hopefully it will cook through. Is this common or did I do something wrong?
Thanks, Dottie
You cooking with high altitude? Glass or Medal pan? Preheating oven? Top rack in oven?
Loved this recipe. Super delicious! I eliminated that glaze… added powdered ginger along with the cinnamon. originally I thought I forgot an ingredient, because the batter is a little thick….so a also added a dash or two of apple juice. It turned out great! Thank you for sharing 😋
i didnt have apple cider on hand nor do i usually have it…i used honey whiskey…real good
What a great idea! I don’t have cider either and I’m thinking I’ll use cream and make it a creamy glaze. Hope it’s tasty!
I made this cake lastnight. It turned out fabulous! It is absolutely delicious. The only thing that I changed was that I put a teaspoon of Cinnamon in the cake batter because as far as I’m concerned you can never have too much Cinnamon. I also did not make the glaze for it because I wanted it to be more like a coffee cake than a dessert cake. I certainly did not miss it. It was perfect as is.
Glad to have a comment on the recipe “as is”. I want to know how the printed recipe is without everybody’s alterations. Thanks for that!
Delicious and easy to make!
I wish I could give this coffee cake a 10. OMG!!! I made it tonight and it is absolutely the best coffee cake I’ve ever had. I halved it because it’s just me and my husband but still used two smallish apples and 2 eggs. Turned out perfect in looks and taste. Can’t wait for a special occasion to make it again. Or, maybe just any old day to make it. Thanks for sharing.
Could I use buttermilk as a substitute for the sour cream?