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Apple Crisp Coffee Cake

Apple crisp coffee cake with a moist spiced cake and cinnamon apple layer topped with a golden oat crumble. Bake until the crumble is golden and the center sets, then dust with powdered sugar for a bakery-style finish.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.75 cup sour cream
  • 2 cup apples peeled and diced
For apple crisp topping
  • 1 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter cold, cubed

Equipment

  • 1 sheet pan
  • 1 mixing bowl

Method
 

Prep
  1. Preheat the oven to 350°F, then grease a 9x13 baking dish.
  2. Make the apple crisp topping by combining rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold cubed unsalted butter until clumpy.
  3. Refrigerate the topping while you mix the cake.
Mix the cake
  1. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt.
  2. Beat softened unsalted butter and granulated sugar until fluffy, then beat in eggs and vanilla.
  3. Add sour cream and mix until smooth.
  4. Fold the dry ingredients into the wet just until combined.
  5. Fold in the diced apples, then spread the batter evenly in the prepared pan.
Assemble and bake
  1. Scatter the oat crumble topping generously over the batter so it covers the entire surface.
  2. Bake for 50-55 minutes at 350°F until a toothpick comes out clean and the crumble is golden.
  3. Let cool briefly, then dust with powdered sugar if desired before serving.

Notes

Pro tip: dice the apples into even-sized pieces (about bite-size) so they bake into a tender, saucy layer. Store covered in the refrigerator up to 4 days; warm individual slices in the microwave. Freeze baked coffee cake slices for up to 2 months. For a lighter option, use low-fat sour cream to reduce fat while keeping the crumb tender.