in partnership with Jenny Goycochea-Marker (Jenny Goycochea-Marker)

Apple Crumb Coffee Cake

This apple crumb cake recipe is what brunch dreams are made of! The cake base is moist and dense, almost like a pound cake, but a bit lighter. Then, add some brown sugar-cinnamon apples and top with the most glorious crumble ever. As a bonus, douse the cake with a maple-vanilla bean glaze and you’re in heaven!

This Recipe Loves

Best For

  • Breakfast

Ingredients

Cake

  • 4 oz. (1 stick) unsalted butter, room temperature
  • ⅓ c packed brown sugar
  • ¾ c granulated sugar
  • 2 eggs, room temperature
  • 1 tsp vanilla bean paste (sub 1 tsp vanilla extract if needed)
  • ⅔ c full-fat sour cream, room temperature
  • 1 ½ c all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt

Apples

  • 2 SnapDragon apples, peeled and chopped
  • ⅓ c packed brown sugar
  • 1 Tbsp granulated sugar
  • ½ tsp vanilla bean paste (sub ½ tsp vanilla extract if needed)
  • 1 tsp ground cinnamon
  • ⅛ tsp salt

Crumble

  • ½ stick unsalted butter, melted
  • ½ c + 2 Tbsp all-purpose flour
  • ⅓ c packed brown sugar
  • 2 Tbsp granulated sugar
  • ⅛ tsp salt

Glaze

  • 1 c powdered sugar
  • 2 Tbsp maple syrup
  • ½ tsp vanilla bean paste (sub ½ tsp vanilla extract if needed)
  • 1 Tbsp milk or half and half

Directions

Toppings and Prep

  1. Make the glaze: in a small bowl, whisk together all ingredients until smooth. Set aside.
  2. Make the crumble: in a small bowl, whisk together brown sugar, granulated sugar, flour, and salt. Drizzle melted butter over the top, little by little, and mix with a fork until clumps form. Do not overmix! Place in fridge until ready to use.
  3. Prepare the apples: in a small bowl, toss all ingredients and set aside.

Cake

  1. Preheat oven to 350º F and lightly grease an 8 in. x 8 in. baking dish, then line the bottom with parchment paper.
  2. In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, use a hand mixer to beat butter until fluffy, about 1 minute. Add brown and granulated sugars and beat for another 2-3 minutes. Scrape down the sides before adding eggs, one at a time. Beat until smooth. Add sour cream and vanilla and continue to beat.
  4. Add prepared dry ingredients and mix until just combined, about 15-20 seconds. If clumps remain, gently fold mixture with a spatula.
  5. Assembly: spread batter in an even layer over the prepared pan. Top with apples and any juices that have accumulated in the bowl. Remove crumble from the fridge and lightly toss with a fork. Top apples with the crumble.
  6. Bake for 45-50 minutes, until a cake tester inserted in the middle comes away clean.
  7. Allow to cool for 20 minutes, then remove cake from the baking dish.
  8. Cut into 9-12 pieces and drizzle with glaze.