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Apple Crisp Coffee Cake

Apple crisp coffee cake with a moist spiced cake base and cinnamon apple layer, topped with a golden oat crumble. Baked until the crumble turns crisp and caramelized at the edges, perfect for a hearty breakfast slice.
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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: 390
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
For serving
  • 0.25 cup powdered sugar optional, for dusting

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F and grease a 9x13 baking dish; set aside for easy filling transfer.
  2. Refrigerate the cold topping butter while you mix the crumble dry ingredients so the crumble stays clumpy.
Make the apple crisp topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl and mix until evenly speckled.
  2. Cut in cold cubed unsalted butter until the mixture looks like damp crumbs with clumps.
  3. Refrigerate the crumble while you prepare the cake batter, keeping it chilled for a crisp top.
Mix the cake batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt in a bowl until the dry mix is uniform.
  2. Beat softened unsalted butter and granulated sugar until fluffy, about a lightened texture before adding the eggs.
  3. Add eggs and vanilla and beat until smooth and cohesive.
  4. Beat in sour cream until the batter is thick and creamy.
  5. Fold in the flour mixture just until no dry streaks remain.
  6. Fold in diced apples so the batter is evenly dotted with fruit.
Assemble and bake
  1. Spread the batter into the prepared 9x13 baking dish in an even layer.
  2. Scatter the oat crumble generously over the top so the entire surface is covered with a crunchy layer.
  3. Bake for 50-55 minutes at 350F until a toothpick inserted in the cake portion comes out clean and the crumble is golden.
  4. Let the cake cool briefly, then dust with powdered sugar if desired before slicing.

Notes

For the cleanest slices, cool the coffee cake 20-30 minutes after baking so the oat crumble firms up. Store covered in the refrigerator up to 4 days; freeze up to 2 months and reheat to serve. For a lighter option, substitute Greek yogurt for sour cream for similar tang and moisture.