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Apple Crisp Coffee Cake

Apple crisp coffee cake with a tender spiced cake, cinnamon apple layer, and a golden oat crumble topping. Baked until the crumb is moist and the crumble edges turn caramel-like.
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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
Calories: 420
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
  • 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
 

Prep
  1. Preheat oven to 350F and grease a 9x13 baking dish so the cake releases cleanly.
Make the apple crisp topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold unsalted butter until clumpy.
  2. Refrigerate the topping while you mix the cake for best crumble texture.
Make the coffee cake batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  2. Beat unsalted butter and granulated sugar until fluffy, then beat in eggs and vanilla until smooth.
  3. Mix in sour cream until the batter looks thick and creamy.
  4. Fold in the flour mixture just until no dry streaks remain.
  5. Fold in apples so the batter is evenly dotted with fruit.
Assemble and bake
  1. Spread the batter in the prepared pan and scatter the oat crumble generously over the top.
  2. Bake at 350F for 50-55 minutes, until a toothpick comes out clean and the crumble is golden.
Serve
  1. Let the cake cool slightly, then dust with powdered sugar if desired for a light finish.

Notes

For the best crumble, keep the topping cold until it hits the oven so the butter stays in clumps. Refrigerate leftovers in an airtight container up to 4 days; freeze slices for up to 2 months. If you want a lighter option, swap sour cream for plain Greek yogurt for a similar tang while keeping the batter tender.