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Moist Apple Coffee Cake with Cinnamon Streusel

A delicious slice of moist apple coffee cake with a cinnamon crumble topping, served on a plate.
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A moist and tender apple coffee cake with a crunchy cinnamon streusel topping, perfect for brunch or fall gatherings.

Ingredients

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  • For the Cake:
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups peeled and chopped apples (about 2 medium apples)
  • For the Streusel Topping:
  • 1 cup all-purpose flour
  • ½ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cut into small pieces
  • For the Optional Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Make the Streusel Topping: In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
  3. Make the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Add half of the dry ingredients to the wet ingredients and mix until just combined. Stir in the sour cream. Add the remaining dry ingredients and mix until just combined. Do not overmix.
  6. Gently fold in the chopped apples.
  7. Pour half of the batter into the prepared baking pan and spread evenly. Sprinkle half of the streusel topping over the batter.
  8. Dollop the remaining batter over the streusel and spread gently. Sprinkle the remaining streusel topping over the top.
  9. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
  11. Make the Optional Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled coffee cake.

Notes

  • For a crispier streusel, chill the topping mixture in the refrigerator for 15 minutes before sprinkling it on the cake.
  • You can prepare this coffee cake a day in advance. Store it tightly covered at room temperature.
  • This cake freezes well. Wrap it tightly in plastic wrap and then foil. Thaw at room temperature before serving.
  • If you don’t have sour cream, you can substitute plain yogurt or buttermilk.

Nutrition

Find it online: https://kingscook.com/apple-coffee-cake/