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Apple Crisp Coffee Cake

Apple crisp coffee cake with a moist spiced cake base and a cinnamon oat crumble topping. Baked until the crumble turns golden and a toothpick comes out clean.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

For the 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
For apple crisp topping
  • 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 cold, cubed

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and grease a 9x13 baking dish for easy release.
  2. Refrigerate the prepared oat topping after you make it so the butter stays cold and the crumble turns clumpy.
Make the apple crisp topping
  1. In a bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  2. Cut in cold cubed unsalted butter until the mixture looks clumpy.
  3. Refrigerate the crumble while you mix the cake batter.
Make the cake batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt together until evenly combined.
  2. Beat softened unsalted butter and granulated sugar until fluffy, about 2 minutes.
  3. Add eggs and vanilla, then beat again just until smooth.
  4. Add sour cream and mix until incorporated.
  5. Fold the flour mixture into the wet ingredients until no dry streaks remain.
  6. Fold in diced apples so they’re evenly distributed through the batter.
Assemble and bake
  1. Spread the batter evenly in the greased 9x13 baking dish.
  2. Scatter the oat crumble generously over the top so it covers the surface.
  3. Bake at 350F for 50 to 55 minutes, until a toothpick comes out clean and the crumble is golden.
  4. Let cool briefly, then dust with powdered sugar if desired before serving.

Notes

For the best crumble, keep the butter cold—refrigerate the topping while the oven heats and the batter mixes. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze slices up to 2 months. To make it dairy-light, use lactose-free sour cream and lactose-free butter alternatives in the same amounts.