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Apple Crisp Coffee Cake

Apple crisp coffee cake with tender spiced cake and a cinnamon-apple layer topped with a golden oat crumble. Bakes up moist and fragrant with a clumpy crumble that caramelizes at the edges.
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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: 370
Ingredients Equipment Method Notes

Ingredients
  

Apple Crisp Coffee 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, softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.75 cup sour cream
  • 2 cup apples, peeled and diced
  • 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, cubed and cold
  • powdered sugar optional for dusting

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and grease a 9x13 baking dish, so the cake releases cleanly after baking. Set aside the pan while you prepare the layers.
Make the oat crisp topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold cubed butter until the mixture turns clumpy, then refrigerate while you mix the cake.
Mix the cake batter
  1. Whisk together all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly blended. This keeps the spice distribution uniform in every bite.
  2. Beat softened butter and granulated sugar until fluffy, about 2 minutes, then add eggs and vanilla. Mix until smooth, then beat in the sour cream.
  3. Fold the flour mixture into the wet ingredients just until no dry streaks remain. Fold in the diced apples to distribute them through the batter.
Assemble and bake
  1. Spread the batter in the prepared 9x13 baking dish and scatter the oat crumble generously over the top. Make sure the crumble covers the surface for an even golden crust.
  2. Bake for 50–55 minutes at 350F until a toothpick comes out clean and the crumble is golden. The topping should look set with caramelized edges.
  3. Let the cake cool briefly, then dust with powdered sugar if desired. Slice after it’s cool enough to hold its apple and crumble layers.

Notes

For clean slices, cool the coffee cake for at least 20 minutes before cutting; the crumble will firm as it cools. Store covered in the refrigerator for up to 4 days—reheat individual slices in the microwave for 15–25 seconds. Freezing is yes: wrap portions tightly and freeze up to 2 months, thaw overnight in the fridge before reheating. For a lighter option, use low-fat sour cream in the cake batter without changing bake time.