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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Great recipe!! Easy to follow and comes out tasting great every time I’ve made it!! It’s now a go to comfort food in my household!!!
Delicious ! I did add a extra apple but otherwise followed recipe exactly.
This is completely awesome! Mine seems to have pushed the toppings towards the middle, but trust me. I wouldn’t change anything!!!
I made this and it was a big hit, but I can never leave a recipe be – I always have to add my own special touches. 😊 In this case, I used three apples because I felt two weren’t enough for such a large cake, and I made my own maple glaze: two cups of confectioner’s sugar, real maple syrup, and milk to bring it to the consistency I wanted. (I used the “stick your finger in it to see if it tastes like you want it to” method rather than measure out the syrup and milk. 😊)
This is the BEST apple coffee cake I have ever tasted! We’re also serving it with ice cream and whipped cream for dessert. I added ground cloves to the batter.
I have made this 3 times already, and plan to make it for my neighbors next week. It is SO SO delicious and I followed the recipe exactly- except for splitting the batter between two 9” round pans which has worked out well. This cake will be one of my fall go-to’s from now on. Thank you!
Best coffee cake I have ever had. Most flavorful!
Best coffee cake I have ever made! So so good.
Thanks for sharing! Does it keep long?
This looks so good! What a great way to give a fall flavor to some coffee cake!