Description
This easy homemade apple crumble coffee cake is moist and tender thanks to sour cream, loaded with juicy apples, and topped with a buttery cinnamon crumble. It’s a cozy, crowd-pleasing treat perfect for breakfast, brunch, or dessert.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup sour cream (full-fat recommended)
- 1 teaspoon vanilla extract
- 2 medium apples, peeled, cored, and diced (about 1 1/2 cups)
- 1 teaspoon ground cinnamon
- For the crumble topping:
- 3/4 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/3 cup unsalted butter, cold and diced
- 1/2 cup chopped walnuts or pecans (optional)
- Pinch of salt
- For the optional glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking pan with butter or nonstick spray. Optionally, line with parchment paper.
- Make the crumble topping: In a medium bowl, combine 3/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of salt. Add 1/3 cup cold, diced butter and rub together with fingertips until coarse crumbs form. Stir in nuts if using. Set aside.
- Peel, core, and dice apples. Toss with 1 teaspoon cinnamon in a small bowl.
- In a large bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- In another bowl, beat 1/2 cup softened butter and 1 cup sugar until light and fluffy (2-3 minutes with mixer).
- Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
- Mix in 1 cup sour cream until batter is thick and creamy.
- Add dry mixture to wet ingredients in two parts, mixing gently between each addition. Do not overmix.
- Fold in cinnamon-coated apples gently.
- Pour batter into prepared pan and smooth the top. Sprinkle crumble topping evenly over batter.
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean and crumble is golden brown. Tent with foil if crumble browns too quickly.
- Cool cake in pan for 15 minutes, then transfer to wire rack to cool completely.
- Optional: Mix powdered sugar, milk, and vanilla for glaze. Drizzle over cooled cake.
Notes
For best results, use room temperature butter, eggs, and sour cream. Do not overmix the batter after adding dry ingredients. Use tart apples like Granny Smith or Honeycrisp for best flavor. The cake can be made gluten-free with a 1:1 baking blend. If using nuts, add them to the crumble for extra crunch. Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Freezes well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
Keywords: apple crumble coffee cake, sour cream coffee cake, easy apple cake, fall dessert, brunch recipe, homemade coffee cake, apple dessert, cinnamon crumble, nutty coffee cake