Julie Clark
Posted:
Print RecipeJump to RecipeReview Recipe
Two classic desserts…in one! Apple Crisp Coffee Cake is stuffed with apples, topped with a brown sugar oatmeal streusel and an apple cider glaze. Breakfast or dessert…you choose.
When apple season hits, if you’re anything like me you want apples all.the.time. This homemade apple cake takes two classic desserts, coffee cake and apple crisp, and smashes them into one delicious cake recipe.
Looking for a potluck cake or a recipe for a family brunch? You’ve found it in this easy apple cake.
What you’ll love about this recipe:
- from scratch moist cake base
- sweet oat topping over tart apples
- apple cider glaze
- make ahead cake
- great for potlucks and picnics
What apples are best for baking?
The best apples to use for this cake (and other baked good recipes) are Granny Smith apples. Their tartness pairs perfectly with the sweet streusel topping that bakes into the top of this cake.
Two other possibilities are Pink Lady or Honeycrisp.
How to Make Apple Crisp Coffee Cake
There are three parts to this cake:
- The cake base.
- Apples and streusel topping.
- Sweet cider glaze.
Here’s how to make it:
- Prepare. Preheat the oven to 350º Fahrenheit. Spray a 9×13 baking pan with cooking spray. We used a metal pan.
- Mix. Cream the butter and sugar together until smooth. Add the eggs and vanilla. Beat well.
- Combine. In a separate bowl, whisk together the flour, baking powder, soda and salt. Add the flour mixture to the creamed butter alternately with the sour cream.
- Assemble the cake. Spread the batter in the prepared pan. Sprinkle the chopped apples on top of the batter
- Make the streusel. In a small bowl, mix together the oats, flour, brown sugar, baking powder & soda, cinnamon and melted butter. Sprinkle the topping over the batter.
- Bake. Bake for 40-45 minutes or until the cake tests done.
- Make the glaze. In a small bowl, mix together the powdered sugar, apple cider and 2 tablespoons heavy cream. Whisk together to combine well. Add another tablespoon or two of heavy cream if needed until the glaze is at drizzling consistency. Drizzle over the cake.
Can you make this cake in advance?
Yes! The apples in this cake keep it moist, making it a great make-ahead cake. We recommend making it one day in advance.
It’s amazing served warm with ice cream though too.
Does this cake freeze well?
Yes! You can freeze any cake leftovers in an airtight container for up to 3 months. Allow the cake to defrost fully before opening the container and serving.
Apple Crisp Coffee Cake
4.80 from 5 votes
Two classic desserts…in one! Apple Crisp Coffee Cake is stuffed with apples, topped with a brown sugar oatmeal streusel and an apple cider glaze. Breakfast or dessert…you choose.
Servings 15
45 minutes minutes
Print RecipeReview Recipe
Ingredients
For the cake:
- 1/2 cup butter room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream
- 2 cups finely chopped apple
For the streusel crisp:
- ¾ cup old fashioned oats
- ¾ cup all-purpose flour
- ¾ cup packed brown sugar
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ cup salted butter (melted)
For the glaze:
- 1 1/2 cups powdered sugar
- 1 tablespoon apple cider (or apple juice)
- 3-5 tablespoons heavy cream
Instructions
Preheat the oven to 350º Fahrenheit. Spray a 9×13 baking pan with cooking spray.
Cream the butter and sugar together until smooth.
Add the eggs and vanilla. Beat well.
In a separate bowl, whisk together the flour, baking powder, soda and salt.
Add the flour mixture to the creamed butter alternately with the sour cream.
Spread the batter in the prepared pan.
Sprinkle the chopped apples on top of the batter
In a small bowl, mix together the oats, flour, brown sugar, baking powder & soda, cinnamon and melted butter.
Sprinkle the topping over the batter.
Bake for 40-45 minutes or until the cake tests done.
In a small bowl, mix together the powdered sugar, apple cider and 2 tablespoons heavy cream. Whisk together to combine well. Add another tablespoon or two of heavy cream if needed until the glaze is at drizzling consistency.
Drizzle over the cake.
Serve with ice cream.
Notes
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 407kcal | Carbohydrates: 60g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 266mg | Potassium: 136mg | Fiber: 1g | Sugar: 38g | Vitamin A: 563IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Author Julie Clark
Course Dessert
Cuisine American
Calories 407
Keyword breakfast, brunch, fall
Have you tried this recipe?
Share a review below or share on Instagram with the tag #tastesoflizzyt.
This recipe was inspired by a recipe from Spicy Southern Kitchen. This post was originally a feature of her recipe, but updated it with our own recipe.
