Despite going apple picking nearly two weeks ago now, there are still apples left in our kitchen. Even though I have done my fair share of apple baking and snacking, I clearly went a little overboard and picked a few too many apples. In a last-minute effort to finish them up (I hate wasting anything!), I made this apple coffee cake with crumble topping over the weekend.
When it comes to coffee cake, I am all about the crumb topping. If there isn’t a really good crumb topping, chances are I won’t like it as much as I would if there was one. Between the crumb topping and the diced apples, this apple coffee cake is really great and something I can see myself making each and every fall. Whether you are trying to find ways to use up your apple picking haul or just really love apples, this apple coffee cake with crumble topping is a great place to start.
- ½ cup (1 stick) unsalted butter
- 1½ cups light brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups peeled, cored and chopped apples
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ tsp ground cinnamon
- 4 tbsp unsalted butter
- Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
- In another large bowl, combine the butter and light brown sugar. Beat until light and creamy, about 3-4 minutes. Add the eggs, one at a time, beating until incorporated after each addition. Slowly add the dry ingredients, alternating with the sour cream and vanilla extract. Mix until just combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared baking pan. Spread into an even layer.
- To make the topping, combine the light brown sugar, flour, ground cinnamon and butter in a small bowl. Mix until it resembles coarse crumbs. Sprinkle the topping over the cake. Bake for 35-40 minutes or until golden brown in color. Allow the coffee cake to cool on a wire rack for at least 10 minutes.
Source: Recipe adapted from Emeril Lagasse