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Apple Crisp Coffee Cake

Apple crisp coffee cake with a moist spiced cake layer and cinnamon apple filling, topped with a buttery oat crumble. Bakes until the crumble turns golden and a toothpick comes out clean for sliceable, tender crumb.
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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, cubed

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and grease a 9x13 baking dish, so it’s ready for batter immediately.
  2. Refrigerate the crisp topping mixture after making it to help the crumble stay clumpy while baking.
Make the apple crisp topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl.
  2. Cut in cold unsalted butter until the mixture looks clumpy with small uneven crumbs.
  3. Refrigerate the crisp mixture while you prepare the cake.
Make the cake batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  2. Beat softened unsalted butter and granulated sugar until fluffy, with the mixture lightened in color.
  3. Add eggs and vanilla and beat again until smooth.
  4. Mix in sour cream until the batter looks thick and cohesive.
  5. Fold the flour mixture into the batter just until no dry streaks remain.
  6. Fold in apples, distributing the diced pieces through the batter.
Assemble and bake
  1. Spread the batter into the greased 9x13 baking dish in an even layer.
  2. Scatter the oat crumble topping generously over the top to create a full golden crown.
  3. Bake for 50-55 minutes at 350F until a toothpick comes out clean and the crumble is golden with slightly darker cinnamon edges.
  4. Cool briefly, then dust with powdered sugar if desired before slicing.

Notes

For best crumble texture, keep the butter cold and refrigerate the topping while you mix the cake. Store covered in the refrigerator up to 4 days; rewarm slices in the oven at 300F for 8-10 minutes. Freezing: yes, freeze cooled slices in an airtight container up to 2 months and thaw overnight in the fridge. Dietary swap: use Greek yogurt in place of sour cream for a similar tangy moisture if you prefer.