Salted Bourbon Apple Crumble Coffee Cake

Salted Bourbon Apple Crumble Coffee Cake


Fall baked up into a sweet little fuss, easy to mix up, and so delicious!
  • 1 stick (8 tablespoons) salted butter, at room temperature
  • ¾ cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • ⅔ cup plain Greek yogurt or sour cream
  • ⅓ cup apple butter
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • ¼ cup apple cider
  • ¼ cup bourbon (or more cider)
  • ½ cup packed brown sugar
  • 2 teaspoons cinnamon
  • ¾ cup all-purpose flour
  • 6 tablespoons cold butter, grated
  • 1½ cups chopped apples, plus 1 small apple, thinly sliced
  • 4 tablespoons salted butter
  • 2 tablespoons maple syrup
  • ¾ cup powdered sugar
  • 1 tablespoon bourbon
  • ½ teaspoon sea salt
  1. Preheat the oven to 350° F. Butter a 9-inch bundt pan.
  2. In a large mixing bowl, beat together the butter and brown sugar until combined. Add the sour cream, apple butter, and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, and salt. Slowly mix in the apple cider and bourbon until just combined, being careful not to overmix.
  3. To make the streusel. In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.
  4. Spoon half the batter into the prepared pan. Sprinkle the apples over the batter, sprinkle half the crumble over the apples. Spoon the remaining batter over in an even layer. Evenly layer on the apple slices, then top with the remaining streusel mix.
  5. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool 30 minutes and then invert the cake onto a plate, flipping it back upright onto a serving plate.
  6. To make the glaze, add the butter and maple to a small pot set over medium heat to melt. Whisk in the powdered sugar, bourbon, and salt. Drizzle the glaze over the cake and let set 10 minutes. Serve the cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.

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