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Apple Crisp Coffee Cake

Apple crisp coffee cake with a moist spiced crumb cake and a crunchy oat crumble topping. Bake until the center sets and the cinnamon oat edges turn golden for a layered slice.
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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

Method
 

Preheat and prepare pan
  1. Preheat the oven to 350°F, then grease a 9x13 baking dish.
  2. Set aside the prepared pan while you make the topping and batter.
Make apple crisp topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl.
  2. Cut in the cold cubed butter until the mixture looks clumpy.
  3. Refrigerate the crumble while you mix the cake batter.
Mix the cake batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt together.
  2. Beat the softened butter and granulated sugar until fluffy.
  3. Add eggs and vanilla, then mix until smooth.
  4. Beat in the sour cream until the batter is cohesive.
  5. Fold in the flour mixture, then fold in the diced apples.
Assemble and bake
  1. Spread the batter in the prepared baking dish and level the top.
  2. Scatter the chilled oat crumble generously over the entire surface.
  3. Bake at 350°F for 50 to 55 minutes, until a toothpick comes out clean and the crumble is golden.
  4. Let the coffee cake cool slightly, then dust with powdered sugar if desired.

Notes

Pro tip: refrigerate the crumble so the butter re-solidifies for bigger clumps and more crunch. Store covered in the fridge for up to 4 days; reheat slices in the microwave or oven until warm. Freezing is yes—freeze individual slices wrapped tightly for up to 2 months and thaw overnight in the fridge. For a lighter option, replace sour cream with plain Greek yogurt for similar moisture and a tangy crumb.