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.
More Apple Sweets
Whether making 20 servings (?) or 40 it still calls for 9X13 pan. Is this correct?
Made as written and delicious! I made them for a club dinner and took home an empty dish and lots of compliments! Thanks for sharing.
If you want to cut this recipe in half what size pan would you bake in?
I would use an 8 x 8 or a 9 x 9 square pan. Or you could possibly use an eight or 9 inch round cake pan, with a 3 inch side.
I’ve made this and it is easy and delicious! The glaze makes it all come together beautifully!
Thank you for this recipe. How would you recommend storing and for how long will it keep?
Can I make this the day before I bake it?
Can I make this up the night before and bake next morning?
Can ju substitute the flour for white rice flour?
I made this for a family breakfast. The analysis is make it again. Everyone liked it a whole lot. I think it would be best in the fall. The topping was just like apple crisp. I would personally add a teaspoon of cinnamon to cake batter.
Simple and delicious.
Favorable comments from those who tried it. Followed the recipe to a tee…
Sorry, I don’t make anything that doesn’t include calorie count. I’ve worked hard to lose 45 pounds. It does look delicious though. Eat some for me.
There is a site with a free recipe calorie calculator that you can do yourself…including any substitutions you might make, such as substituting sugar substitute for sugar