• Prep Time: 30 minutes
  • Cooking Time: 35 minutes
  • Serves: 8-10 servings

Apple Crumb Coffee Cake

  • Recipe Submitted by on

Category: Breakfast, Coffee Cakes, Apples

 Ingredients List

  • For the crumb:
  • 3 cups flour
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1 cup (2 sticks) butter, melted
  • 1 teaspoon vanilla
  • 2 large (or 3 small) tart apples (such as honeycrisp, granny smith, or pink lady), peeled and chopped
  • For the cake:
  • 8 Tablespoons butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 2 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • For the glaze:
  • 1 cup powdered sugar
  • 1-2 Tablespoons apple cider
  • 1-2 Tablespoons milk
  • Pinch salt


1. Preheat the oven to 350 degrees. Grease a 9 x 13 inch baking pan.

For the crumb:

2. In a mixing bowl, whisk together 3 cups flour, sugar, salt, cinnamon, and nutmeg. Add the melted butter and vanilla extracts and stir until the mixture is evenly moist. Set aside.

For the batter:

3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and sour cream. Meanwhile, in another bowl, mix together the flour, baking soda, salt, and baking powder. Add this to the butter mixture, stirring until the ingredients are just combined.

To assemble:

4. Spread half the batter into a thin layer at the bottom of the pan. Sprinkle the apple chunks evenly over the batter. Top with about 1 cup of the crumble mixture. Spread the remaining batter over top followed by the rest of the crumble.
5. Bake the mixture for 35-40 minutes or until a tester inserted in the center comes out clean. If the top gets too brown, cover with foil for the last 10-15 minutes.
6. While the coffee cake bakes, whisk together the powdered sugar, cider, milk, and salt. Serve the cake warm with the cider drizzle. This recipe can be made up to two days in advance. Store in an airtight container or in the pan with saran wrap on top.

The batter is quite thick and will have to be spread thin to fit the 9 x 13 inch pan. It will rise in the oven.

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