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Apple Crisp Coffee Cake

Apple crisp coffee cake layers tender sour cream cake with cinnamon-coated apples and a golden oat crumble. Bake it in a 9x13-inch dish for a cozy cake with crisp topping and soft, fruit-filled bites.
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Prep Time 25 minutes
Cook Time 55 minutes
Resting 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2.5 cups all-purpose flour for the cake
  • 0.75 cup all-purpose flour for the topping
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.75 cup unsalted butter softened, for the cake
  • 6 tbsp unsalted butter cold, for the topping
  • 1 cup granulated sugar for the cake
  • 0.25 cup granulated sugar for the apples
  • 3 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream at room temperature
For the apples
  • 3 apples medium, peeled, cored, and cut into 1/2-inch pieces
  • 1 tsp ground cinnamon
  • 1 tbsp lemon juice
For the crisp topping
  • 1 cup old-fashioned rolled oats
  • 0.5 cup brown sugar packed light

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Whisk together 2 1/2 cups of the flour, the baking powder, baking soda, and salt in a medium bowl.
  4. Beat 3/4 cup of the softened butter with 1 cup of the granulated sugar in a large bowl until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time, then mix in the vanilla.
  6. Add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the flour mixture; mix just until combined.
Prepare the apples
  1. Toss the apples with the remaining 1/4 cup granulated sugar, the cinnamon, and lemon juice until evenly coated.
Make the crisp topping
  1. Combine the remaining 3/4 cup flour, the oats, and brown sugar, then cut in the 6 tablespoons cold butter until the mixture forms coarse crumbs with some pea-size pieces.
Assemble and bake
  1. Spread the cake batter evenly in the prepared dish.
  2. Distribute the apples over the batter and sprinkle the crisp topping evenly over the apples.
  3. Bake for 45 to 55 minutes, until the topping is golden, the apples are tender when pierced with a knife, and a toothpick inserted into the cake portion comes out with a few moist crumbs.
  4. Let the coffee cake rest in the dish for at least 20 minutes before serving.

Notes

For the best texture, cut the cold butter into the topping until some pea-size pieces remain. Store covered in the refrigerator for up to 4 days; freezer-friendly. For a gluten-free variation, use a measure-for-measure gluten-free flour blend and certified gluten-free oats.