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Apple Crisp Coffee Cake

Apple crisp coffee cake with a moist spiced cake base and a buttery oat crumble topping. Cinnamon-caramelized apple pieces bake into the center while the crumb stays golden and clumpy.
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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
Calories: 340
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

Method
 

Prep
  1. Preheat the oven to 350F and grease a 9x13 baking dish with a light coat of butter or nonstick spray.
  2. Refrigerate the cold topping mixture after you make it so the butter stays firm and the crumble bakes clumpy.
Make the apple crisp topping
  1. In a bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  2. Cut in the cold cubed unsalted butter until the mixture forms clumps.
  3. Refrigerate the crisp topping while you mix the cake batter.
Make the cake batter
  1. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt.
  2. Beat the softened unsalted butter and granulated sugar until fluffy, then beat in the eggs and vanilla.
  3. Mix in the sour cream until smooth.
  4. Fold in the flour mixture just until incorporated.
  5. Fold in the diced apples.
Assemble and bake
  1. Spread the batter evenly into the prepared baking dish.
  2. Scatter the oat crumble generously over the top to fully cover the batter.
  3. Bake for 50 to 55 minutes at 350F until a toothpick comes out clean and the crumble is golden.
  4. Let the cake cool briefly, then dust with powdered sugar if desired.

Notes

Pro tip: refrigerate the crisp topping before baking so the butter doesn’t melt too quickly and you get a thick, clumpy crumble. Store covered in the fridge up to 4 days; reheat slices in the microwave or oven. Freeze baked slices up to 2 months. For a lighter option, use low-fat sour cream (texture may be slightly softer).