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
Crumb cake has been on my list of things to conquer in the kitchen and I still haven’t done it! I think this may be the recipe…love that you added apples. Looks delish 🙂
Meghan, this sounds amazing! I am an apple lover so the more apple recipes the merrier 🙂 I have been hoarding bags of honeycrisps and love eating them with a heaping helping of almond butter. Your coffee cake looks delicious! I might sacrifice some of my precious honeycrisps to make one 🙂
I am definitely an apple over pumpkin girl so I really appreciate this cake. It’s just delicious looking and since I’ve never made a crumb cake before, I am excited to try your recipe.
Crumbles are amazing! Gotta love apple cakes, too. I’m always impressed that with only one picture, you make me want to dive right in! I’m glad you had fun on Sunday!
I think I live for a crumble topping…this looks delicious!
Tina at http://www.tinaschic.com
Wow… now that is my kind of cake! I can eat a boatload of these in one sitting. Love that crumb topping Meghan! YUM!
YUM! A million yesses to crumble cake! But I have to say that apple would be my pick over cinnamon. I know, I’m crazy.
Pumpkin is #1 for me too – but apple is definitely in second place! 🙂 Beautiful cake!
I’m having a hard time deciding whether I prefer pumpkin or apple this year. I guess I don’t have to choose between them, right?
This coffee cake looks fantastic. My husband’s family has always loved NY style crumb cake, and I’m sure this would be a huge hit with them. Thanks for the inspiration (and also for the link back to your NY crumb cake, which I’ll definitely have to try, as well!)
I literally eat an apple a day at this time of year! And some of that may have to be in this cake form. Love that crumble.