For a delicious, easy coffee cake recipe try our Apple Coffee Cake - Granny Smith apples, nutmeg, and cinnamon = warm, baked nirvana!
INGREDIENTS
Cake:
- 3/4 Cup Butter
- 1 3/4 Cups Granulated Sugar
- 4 Large Eggs
- 1 Teaspoon Vanilla
- 3 Cups All-Purpose Flour
- 2 Teaspoon Cinnamon
- 1 1/2 Teaspoons Baking Powder
- 3/4 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 Cup Sour Cream
- 3 Cups Granny Smith Apples, Peeled, and Chopped
Crumb Topping:
- 1 Cup Brown Sugar, Firmly Packed
- 1/2 Cup Granulated Sugar
- 1 Tablespoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/2 Teaspoon Salt
- 1 Cup Unsalted Butter, Warm Melted
- 2 1/2 Cups All-Purpose Flour
INSTRUCTIONS
- Spray a 9X13 inch baking dish with nonstick cooking spray; Set aside. Preheat the oven to 350 degrees.
- In a large bowl, using a hand-held electric mixer, cream together the butter and granulated sugar until light and fluffy. Add in the eggs one at a time, mixing until yellow disappears. Mix in vanilla.
- In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Add to cream mixture alternating with the sour cream until well combined.
- Add flour mixture to butter mixture alternating with the sour cream until well combined. Fold in the apples.
- Pour batter into the prepared baking dish, spread evenly with an offset spatula.
- Bake in preheated oven for 20 minutes.
- Meanwhile, make the Topping. Whisk together both sugars, cinnamon, nutmeg, and salt until combined. Add warm melted butter and stir until combined.
- Add flour and mix with fork until clumps form (topping should look a bit wet). Set aside.
- Remove cake from oven and spread crumb topping clumps (don't press them down) evenly over partially baked coffee cake, covering completely. Topping will be thick.
- Return to oven and bake until a toothpick inserted in the center comes out with just a few moist crumbs (not batter). About 20-25 minutes.
- Cool on wire rack at least 30 minutes.
