Description

This Apple Crisp Coffee Cake offers a delightful combination of tender cake, spiced apples, and a buttery streusel topping. Each bite delivers a harmonious blend of soft cake texture, the gentle chew of baked apples, and the satisfying crunch of cinnamon-infused crumbs. Finished with an optional rich caramel drizzle, it presents a comforting and elegant treat, perfect for any time of day.

Ingredients

Scale

For the Streusel Topping:
1 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, cold and cubed
For the Apple Filling:
3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced into 1/2-inch pieces
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
For the Coffee Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk (or 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar, let sit 5 minutes)
For the Caramel Drizzle (Optional):
1/2 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream, warmed
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Pinch of salt

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Instructions

**Prepare the Streusel:** In a medium bowl, combine 1 cup flour, brown sugar, and 1 teaspoon cinnamon. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until coarse crumbs form. Set aside.
**Prepare the Apple Filling:** In another bowl, combine the diced apples, 1/4 cup granulated sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and lemon juice. Toss to coat evenly. Set aside.
**Preheat Oven and Prepare Pan:** Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line with parchment paper.
**Make the Coffee Cake Batter:** In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and 1 cup granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
**Assemble the Cake:** Pour half of the cake batter into the prepared baking pan and spread evenly. Spoon the apple filling over the batter. Carefully spread the remaining cake batter over the apples. Crumble the streusel topping evenly over the top layer of batter.
**Bake:** Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
**Cool:** Let the cake cool in the pan on a wire rack for at least 20 minutes before serving.
**Make the Caramel Drizzle (Optional):** While the cake cools, combine 1/2 cup granulated sugar and 2 tablespoons water in a small saucepan over medium heat. Stir until the sugar dissolves, then stop stirring. Cook until the mixture turns an amber color, swirling the pan occasionally.
Carefully remove from heat and slowly whisk in the warmed heavy cream (it will bubble up). Stir in the butter, vanilla extract, and a pinch of salt until smooth. Let cool slightly before drizzling over the warm or cooled cake.

Notes

For best results, use firm, crisp apples that hold their shape well during baking.

Do not overmix the cake batter; mix until just combined to ensure a tender crumb.

The cake is best served warm, especially with the optional caramel drizzle.

Store any leftover cake in an airtight container at room temperature for up to 3 days.

Prep Time: 30 minutes
Cook Time: 50 minutes

Nutrition

Calories: 450 kcal (estimated per serving without caramel)
Fat: 20g (estimated per serving without caramel)
Carbohydrates: 65g (estimated per serving without caramel)
Protein: 5g (estimated per serving without caramel)