Description
This Apple Pie Coffee Cake combines the comforting flavors of classic apple pie with a moist, tender coffee cake base. Featuring a cinnamon-spiced apple filling, a buttery crumbly streusel topping, and a rich sour cream-infused batter, this cake is perfect for breakfast, brunch, or a delightful dessert.
Ingredients
Scale
Apple Filling
- 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work best)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Cake Batter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (or plain yogurt)
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Make the Apple Filling: In a medium bowl, toss the diced apples with granulated sugar, ground cinnamon, and lemon juice. Set aside to allow the flavors to meld while preparing the cake batter.
- Prepare the Streusel: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Add the cold cubed butter and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8-inch square baking dish.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.
- Add Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mix gently until just combined, taking care not to overmix.
- Assemble the Cake: Spread half of the cake batter evenly into the prepared pan. Sprinkle half of the apple filling over the batter. Add the remaining batter on top and smooth it out. Finally, spoon the remaining apple filling on top and evenly sprinkle the streusel topping over everything.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the cake center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover the cake with foil for the last 10 minutes of baking.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve warm or at room temperature.
Notes
- For best results, use tart apple varieties like Granny Smith or sweet ones like Honeycrisp.
- You can substitute sour cream with plain yogurt for a slightly tangier flavor.
- If the cake’s top is browning too fast, loosely cover with foil to prevent burning.
- This cake is delicious served slightly warm with a cup of coffee or tea.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
