Apple Coffee Cake
Rating
It's only made better by serving it with a hot cup of coffee and a good friend.
Ingredients
- FOR THE CAKE
- Cooking spray
- 2½ c. all-purpose flour
- 1 tsp. cinnamon
- 1 tsp. kosher salt
- 1 tsp. baking powder
- ½ tsp. baking soda
- 1 c. (2 sticks) unsalted butter, softened
- ¾ c. packed brown sugar
- ¾ c. granulated sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 c. sour cream
- 2 medium sweet-tart apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
- FOR THE STREUSEL TOPPING
- 12 tbsp. unsalted butter, melted and cooled slightly
- 1½ c. all-purpose flour
- ¾ c. packed brown sugar
- 1 tsp. cinnamon
- Pinch kosher salt
- Powdered sugar, for topping (optional)
Instructions
- Preheat oven to 350° with a rack in the middle position; lightly coat a 9”-x-13” baking pan with cooking spray. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, and baking soda.
- In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars together on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla and beat to combine. Scrape down sides of the bowl to make sure all is evenly incorporated. Add dry ingredients and beat on low speed until just a few dry streaks remain. Add sour cream and beat until just combined. Fold in apples. Transfer batter to prepared pan and smooth top with a spatula.
- In a medium bowl, combine melted butter, flour, sugar, cinnamon, and a pinch of salt. Sprinkle crumbs over top of the batter.
- Bake until golden and a toothpick inserted in the middle of the cake comes out clean, 50 to 60 minutes. Let cool completely.
- Top with powdered sugar, if desired.
