Description
This Apple Coffee Cake recipe features a moist, tender crumb bursting with warm cinnamon-spiced apples and a buttery streusel topping. Topped with a sweet powdered sugar glaze, it’s the perfect treat for breakfast or an afternoon snack.
Ingredients
Scale
Cake Batter
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- ¾ cup granulated sugar (150 grams)
- ¾ cup brown sugar (160 grams)
- ¼ cup vegetable oil (50 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- 3 large eggs (150 grams, room temperature)
- ½ cup sour cream (114 grams, room temperature)
- 3 cups all-purpose flour (360 grams)
- 2 teaspoons baking powder (8 grams)
- 1 teaspoon ground cinnamon (3 grams)
- ½ teaspoon kosher salt
- 2 medium apples (300 grams, sliced into thin 1-inch pieces)
Streusel Topping
- ½ cup unsalted butter (113 grams, melted, 1 stick)
- 1 cup all-purpose flour (120 grams)
- ¾ cup brown sugar (160 grams)
- 1 teaspoon ground cinnamon (3 grams)
- â…› teaspoon kosher salt
Glaze
- 1 cup powdered sugar (113 grams)
- 2 tablespoons milk (28 grams)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray and set it aside to get ready for baking.
- Mix Butter, Sugars, and Oil: Using a hand mixer, beat the room temperature unsalted butter, granulated sugar, brown sugar, and vegetable oil together until the mixture is smooth and well combined.
- Add Wet Ingredients: Beat in the pure vanilla extract, eggs, and sour cream to the butter and sugar mixture until fully incorporated and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and kosher salt to ensure even distribution of the leavening and spices.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture. Mix gently until just combined to prevent overmixing and maintain a tender crumb.
- Fold in Apples: Carefully fold in the thinly sliced apple pieces, distributing them evenly throughout the batter without bruising.
- Transfer Batter to Pan: Pour and spread the batter evenly into the prepared 9×13-inch baking pan, smoothing the top gently.
- Prepare Streusel Topping: In a small bowl, combine the melted unsalted butter, flour, brown sugar, cinnamon, and salt. Mix until the mixture forms crumbly clumps resembling coarse crumbs.
- Add Streusel to Batter: Evenly sprinkle the streusel topping over the batter surface, covering it thoroughly for a crunchy topping.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Prepare Glaze: While the cake is baking, whisk together the powdered sugar and milk until smooth and runny enough to drizzle.
- Glaze the Cake: Once the cake has cooled slightly, drizzle the prepared glaze over the top to add a sweet finishing touch. Allow the glaze to set before slicing and serving.
Notes
- For best results, use crisp apples like Granny Smith or Honeycrisp to maintain texture in the cake.
- Make sure the butter and sour cream are at room temperature to help create a smooth batter.
- You can substitute milk in the glaze with almond milk for a dairy-free option.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can also be made a day ahead; simply store it covered and add the glaze before serving.
