A moist and flavorful coffee cake studded with fresh apple chunks and with a crumb topping and brown sugar glaze. Every fall morning should be started this way.
Baked in a 9×13-inch pan, this Apple Crisp Coffee Cake is large enough to feed several large families. Lots of chopped pecans in the topping give the coffee cake a buttery crunch. Some ground cinnamon gives plenty of fall flavor. You could top it with vanilla ice cream and serve it for dessert. Warm of course. The wonderful scents coming from the oven as this coffee cake bakes
INGREDIENTS
CAKE BATTER
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup butter (1 stick), melted
- 1 cup sour cream
- 3 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 2 medium Granny Smith apples, peeled, cored, and finely diced
TOPPING
- 3/4 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1 cup chopped pecans
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter (1 stick), melted
GLAZE
- 2/3 cup packed light brown sugar
- 2 tablespoons apple cider
- 2 tablespoons butter
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| APPLE CRISP COFFEE CAKE |
INSTRUCTIONS
- Heat oven to 350 degrees. Grease a 9x13-inch baking pan.
- Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
- Stir in melted butter, sour cream, eggs, and vanilla until smooth. Pour into prepared pan.
- Sprinkle apples on top of batter.
- In a medium bowl, stir together all topping ingredients until thoroughly mixed. Sprinkle on top of apples.
- Place pan in oven and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
- Make glaze. Combine all ingredients in a small saucepan and place over medium heat until sugar and butter are melted. Drizzle over coffee cake. Serve warm or at room temperature.
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